Easy Pumpkin Mini Donuts
Let me share these amazing Pumpkin Donut Holes with you. They're like little bites of Fall heaven with their soft cakey centers and warm spices. I love that they're baked not fried making them so much easier to whip up. Perfect any time of day and they'll make your house smell absolutely incredible.
Why These Are Special
Y'all these aren't just any donut holes. They're healthier than fried donuts but still so fluffy and delicious. The best part? They only take about 35 minutes from start to finish. Whether you're hosting brunch or need something sweet for coffee time they're always a hit.
What You Need
- The Base: Regular all purpose flour works perfectly.
- Pumpkin Power: Pure pumpkin puree not pie filling.
- Warm Spices: Cinnamon nutmeg allspice and cloves.
- For Fluffiness: Baking powder keeps them light.
- Flavor Balance: Just a touch of salt.
- Keep Moist: Canola oil or any neutral oil.
- Sweet Coating: Cinnamon sugar for rolling.
- Extra Touch: Melted butter for dipping.
Let's Make Donuts
- Mix It Up
- Combine your dry ingredients then whisk pumpkin oil and sugar in another bowl mix them together.
- Ready to Bake
- Heat oven to 350°F prep your mini muffin tin scoop in the batter about two thirds full.
- Baking Time
- Pop them in for 12 to 15 minutes until they pass the toothpick test let them cool a bit.
- Sweet Finish
- Mix up your cinnamon sugar dip each one in butter then roll in the sugar serve them warm.
Tips For Perfect Results
A cookie scoop makes filling the pan super easy and neat. Double check you've got pure pumpkin not pie filling it makes a big difference. Want them extra fresh? Save the butter and sugar coating for right before serving.
Save Some For Later
Keep your uncoated donut holes in an airtight container they'll stay good for a couple days. Want to prep ahead? Mix up your dry ingredients and coating ahead of time just save the dipping and rolling for serving time.
Frequently Asked Questions
- Why make these as muffins instead of frying?
Baking is easier, less messy, and healthier than deep frying while still achieving a delicious donut-like result.
- Can I use pumpkin pie spice instead?
Yes! Replace the individual spices with 1½ teaspoons pumpkin pie spice for similar results.
- Why dip in butter before sugar?
The melted butter helps the cinnamon sugar coating stick and adds that classic donut taste and texture.
- Can I make these ahead?
Best served same day, but can be stored in airtight container for 2-3 days. The sugar coating may soften over time.
- Can I use different oil?
Any neutral-flavored vegetable oil works well. Melted butter can also be used for richer flavor.