These Baked Pumpkin Donut Holes are a delicious way to get your pumpkin spice fix in dessert form or breakfast form! Easy homemade pumpkin muffins are tossed in a cinnamon sugar mixture that makes these taste like your favorite coffee shop pumpkin donut holes. You will love the delicious fall flavors in this easy pumpkin recipe!
Baked Pumpkin Donut Holes
Pumpkin Spice Donut Muffins are my absolute new favorite fall snack. They are the perfect mix of a dense, pumpkin muffin, with a light and airy donut! Better yet, this a yeast free donut recipe, so there’s really no baking skills required! I don’t know about you, but I tend to kill my yeast, so I am always looking for easy baking recipes that don’t require any rising! If a donut hole and a mini muffin had a baby, it would be these delicious little morsels!
What do you need to make homemade donuts?
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How to make pumpkin spice muffins
Baked Pumpkin Donut Holes
- 1 3/4 cups flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1 tsp. pumpkin pie spice
- 1/2 cup canola oil
- 1/2 cup brown sugar packed
- 1 egg
- 6 oz. pumpkin puree
- 1/2 cup milk
- 1 tsp. vanilla extract
- For the topping:
- 1/2 stick butter melted
- 1 cup sugar
- 2 tsp. cinnamon
- 1 tsp. pumpkin spice
Preheat oven to 350 degrees and then grease a mini muffin pan with cooking spray.
Whisk together flour, baking powder, salt, cinnamon, and pumpkin pie spice.
In a separate bowl, whisk together oil, brown sugar, egg, pumpkin, and milk until well combined. Mix wet ingredients into the dry ingredients until no lumps remain.
Fill mini muffin cups to the top and then bake 10-12 minutes or until a toothpick comes out clean. You will have remaining batter for the next batch.
While they cook, melt butter in a microwave safe bowl and then in a separate bowl, whisk together the sugar, cinnamon, and pumpkin spice.
Remove donuts from oven and then remove from muffin tin. Let cool for a few minutes until they are warm, but not hot, to the touch and then roll the muffin in the butter. While holding the muffin over the cinnamon sugar bowl, spoon sugar mixture over the muffin until coated on all sides. Repeat with remaining muffins.
These are so good you are going to want to eat them all straight from the oven, but if you are making them for a future date, I recommend waiting to cinnamon and sugar them until right before you serve them. The cinnamon and sugar ¨melts" over time into more of a glaze and the donuts lose their crispness. They still taste delicious, but the texture will be different.
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