Baked Pumpkin Spice Donut Holes
I might be harboring a slight pumpkin obsession right now. I just… I saw the canned pumpkin at the grocery store, bought a few cans, and now I can’t stop. I want to put pumpkin in everything.
I’ve seen this one particular recipe popping up here and there for muffins that are supposed to taste like donuts. Now, I love donuts. Love love love. But I have one teeny, tiny problem with making donuts: I won’t fry anything. There are lots of reasons why – the smell, the terrifying vat of scorching hot oil, my pants need to fit – but the bottom line is that I won’t fry anything myself, so I will never make my own donuts. But baked muffins that taste like donuts? I’m so there.
Right about now I can hear you thinking, “Yeah, that’s great, but do they really taste like donuts if they’re not fried?” Well, yes and no. No, they don’t taste like a fresh fried yeast donut. But yes, they do taste like cake donut holes rolled in cinnamon sugar, and I promise you once you start eating them you’ll be so busy stuffing them in your face you won’t have time to analyze their relationship to a real donut.
Baked Pumpkin Spice Donut Holes
Printable Recipe
Adapted from Tasty Kitchen
Makes 20-24 mini muffins
Don’t worry – you don’t actually use the whole stick of butter for the coating, it just makes it easier to dip the muffins. If you’re looking for a somewhat lighter treat, skip the coating – the muffins are moist and pumpkin packed all on their own. These are best dipped and coated the same day you are going to eat them, otherwise the coating tends to get soggy.
Ingredients
For Donuts
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoons cinnamon
1/2 teaspoons nutmeg
1/2 teaspoon allspice
1/8 teaspoons ground cloves
1/3 cup vegetable oil
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
3/4 cup canned plain pumpkin (not pumpkin pie filling)
1/2 cup low-fat milk
For Coating
1 stick of unsalted butter, melted
2/3 cup granulated sugar
2 tablespoons cinnamon
Directions
Preheat oven 350°F. Spray each cup in a 24-cup mini muffin tin with baking spray or butter generously.
In a medium bowl, whisk together flour, baking powder, salt and spices (through cloves). In a separate, large bowl whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until smooth. Add dry ingredients to wet ingredients and mix until just combined – do not over mix!
Divide batter evenly among muffin cups. (Using a 2-tablespoon scoop will ensure uniform size.) Bake at 350°F for 10-12 minutes or until a toothpick comes out clean.
While the muffins bake, melt butter in one bowl and combine granulated sugar and cinnamon in another bowl. Remove muffins from oven and cool for 2 minutes, or until just cool enough to handle. Dip each muffin in melted butter, then roll in cinnamon sugar to coat.
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I’m also obsessed with making pumpkin stuff right now and these look fantastic! Too bad I’m starting back on weight watchers this week. I think I’m going to use these a reward for losing 5 pounds!
I used to be scared of frying stuff, too, but I’ve made some donuts and beignets in the past few years and it’s not as hard as I thought it would be. I definitely don’t do it often, but the results are pretty delicious.
Yes, I shall certainly be stuffing my face with these. Imminently. I just posted a pumpkin pizza dough recipe you might like! Feel free to check it out.
These look so delicious! Thanks for sharing :)
This is going on the top of my “to make” list! I just posted a recipe for baked apple cider doughnuts, and am already in the mood for another version – your recipe came at a very opportune time :).
I have a big. big obsession with pumpkin. I love the sounds of these donut holes and that they are baked!! :)
All I have to say is YES PLEASE! These look great! (I’m scared of frying too!)
I’m glad I’m not the only one!
Fantastic recipe! These really are addicting. I’ve learned that you can skip the melted butter in the coating if you substitute powdered sugar for the granulated sugar this recipe calls for. Not quite the same, but just as tasty (and it’s easier to justify eating a few more…)
These sound way better than those regular baked cinnamon sugar donut muffins. Pumpkin is a great addition. I’m bookmarking this recipe.
Haha. I loved that bit about stuffing your face and forgetting to compare. Good stuff. I’ve never tried to bake with pumpkin but I’m so willing to give it a go lately. It’s calling out to me.
Oh my! YUM! These look divine! Bookmarked!
Mary xo
Delightful Bitefuls
now this is my kind of treat! these look delish!
Yes please! I just picked up six more cans of pumpkin and one of those cans has this recipe written all over it. Thanks so much for sharing!
these look DELICIOUS!!! very fall-y :)
OMG, I’ve gotta try these! I’m with you, I’ve been consumed with everything pumpkin. Can’t wait to try them, they look delish!
These sound great! I love pumpkin anything, just made a yummy pumpkin soup right in the pumpkin.
Made these last night… so awesome! They were really easy and everyone loved them.
So glad you liked them Grace! I love how easy they were too :)
put a chocolate chunk in the middle of a few chocolate chips. I love pumpkin and chocolate together, the taste combo is heavenly!
I want these NOW! oh my god they look so goooood.
Seriously these look amazing! I must try them right away. I’m in the pumpkin craze too!
These were amazing and a big hit today. I took them to a party and we could not stop eating them. The flavor, texture, you name it they were YUMMY!!!!
oh…em…gee.
THANK YOU!
Made these tonight, and they came out great! Thanks for sharing! I’ll be blogging about them soon. :)
Nice, TBH I have never tried pumpkin, but this might be my first try!! they look delicious
Made these today with some leftover pumpkin (I plan to use the rest to make some oatmeal in the morning!) and they were a big hit – thanks!
OK, these are amazing! I too would never go fried – these donuts are my thing for sure :)