Baked Pumpkin Donut Holes

IMG_0500 (550x367) Whenever seasonal ingredients are sold in stores, like pumpkin puree, hazelnuts or cranberries, I have this inner urge to stock up. Maybe it’s because I’m very old-fashioned and have been called an old soul on many occasions, but  I’ve always deeply connected to women in the past that had to prepare for winter, harvesting their gardens, canning all produce to make sure their families wouldn’t starve. A well stocked pantry makes me feel safe and happy, even though we have several grocery stores within a 5 mile radius. So, here we are in March and I still have pumpkin puree in my pantry. In this case, I am thrilled that did, since I made these amazing Pumpkin Donut Holes.

My little sister was visiting and when she’s at my house, I feel incredibly spoiled. As a rule of thumb, if I want to eat, I have to make it. I’m not used to suddenly becoming aware of a wonderful aroma wafting out of my kitchen when I’m nowhere near it. Thank you Karina! Not only did she treat us with coffeecakes, donut holes, pretzel bites, cookies, etc. but it was such a pleasure to get some prepping and cleaning help, besides all the bonding time. That girl has some serious knife skills – you should watch her chopping herbs, incredible!

She has a knack for finding really great recipes, and as soon as we tried these Pumpkin Donut Holes, I knew this recipe was going to be a keeper. I am absolutely elated when you can mix up a batter in 10 minutes, no  mixer required and bake them in another 10. Donuts that don’t require heating up a pot of oil? Yes, please!

Recipe from The Comfort of Cooking.

Pumpkin Donut Holes:

1 3/4 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/8 teaspoon ground cloves
1/3 cup canola oil
1/2 cup light brown sugar
1 egg
1 teaspoon vanilla
3/4 cup pumpkin puree (1/2 of a 14.5 oz can)

1/2 cup milk

Cinnamon/Sugar Coating:

4 Tablespoons butter, melted
2/3 cup sugar
1 1/2 Tablespoons cinnamon

Preheat the oven to 350 degrees. Spray 2 mini muffin tins with baking spray, 24 mini muffins in each.

Combine the dry ingredients in a bowl. Whisk to combine. IMG_0456 (550x367) In another large bowl, combine the oil, brown sugar, egg, vanilla, pumpkin puree and milk. Mix to combine. IMG_0458 (550x367) IMG_0459 (550x367) Add the dry ingredients and mix to combine. You can use a whisk or a large wooden spoon. IMG_0461 (550x367) Portion the batter into the prepared mini muffin tins, about 1 Tablespoon in each. You should have 35-40 donut holes. IMG_0465 (550x367) IMG_0467 (550x367)

I wanted to use  up the whole can of canned pumpkin, so I doubled the recipe. This will give you a great excuse to share with neighbors, co-workers or family. Who doesn’t like donut holes?

Bake for 10-12 minutes. IMG_0468 (550x367) Meanwhile, melt the butter and pour into a bowl. Combine the sugar and cinnamon in another bowl. I like using a pie plate.

When the donut holes are cool enough to handle, dip them in the butter and then toss in the sugar/cinnamon mixture.  IMG_0473 (550x367) IMG_0476 (550x367) IMG_0479 (550x367) IMG_0510 (550x367)

Baked Pumpkin Donut Holes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Sweets
Serves: 40 donut holes
Ingredients
Donut Holes:
  • 1¾ cups flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon allspice
  • ⅛ teaspoon ground cloves
  • ⅓ cup canola oil
  • ½ cup light brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • ¾ cup pumpkin puree (1/2 of a 14.5 oz can)
  • ½ cup milk
Sugar/Cinnamon Coating:
  • 4 Tablespoons butter, melted
  • ⅔ cup sugar
  • 1½ Tablespoons cinnamon
Instructions
  1. Preheat the oven to 350 degrees. Spray 2 mini muffin tins with baking spray, 24 mini muffins in each.
  2. Combine the dry ingredients in a bowl. Whisk to combine.
  3. In another large bowl, combine the oil brown sugar, egg, vanilla, pumpkin puree and milk. Mix to combine.
  4. Add the dry ingredients and mix to combine. You can use a whisk or a large wooden spoon.
  5. Portion the batter into the prepared mini muffin tins, about 1 Tablespoon in each.
  6. You should have 35-40 donut holes.
  7. Bake for 10-12 minutes.
  8. Meanwhile, melt the butter and pour into a bowl.
  9. Combine the sugar and cinnamon in another bowl. I like using a pie plate.
  10. When the donut holes are cool enough to handle, dip them in the butter and then toss in the sugar/cinnamon mixture.

 
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Comments

  1. Leslie says

    I plan to make these very soon, but I am confused about how they come out looking so round if they are baked in a mini muffin pan.

  2. says

    Wow, looks so yummy! I love pumpkin, and yes I was wondering why pumpkin in March, you are so domestic! I will have to do that too, stack up on things when they are on sale. That is so smart. My mom does that, her cupboards are always so full. And its so nice that your little sis is a great baker, just like you, must run in the family?!:)

  3. Anna Mathew says

    Could I halve this but still add a full egg? I only have one mini muffin pan. I could use it four times, I suppose. Doesn’t batter improve while it rests?

    I also stocked up on pumpkin even though my husband hates pie. I plan to bake these when my pumpkin loving sister-in-law visits next week. :) Thanks so much for the recipe!

    • says

      Anna,
      If you make one batch you will only need to use your muffin tin twice, since each one has 24 mini muffins in it. I wouldn’t halve it if I were you, but if you really want to, you can. To divide one egg, beat it lightly in a separate small bowl and add half of the beaten egg to the batter.

      • Anna Mathew says

        Thanks for responding! I wondered about my math there for a moment, then realized my mini muffin pan only holds 12 muffins. It may be time for a new one. ;)

    • says

      Natasha,
      I stocked up on canned pumpkin around the holidays, when it was in season. I don’t know where you would be able to find it now. I have seen it in some grocery stores. Try another grocery store.

    • says

      I’ve never tried it with apple sauce, Anna. Pureed pumpkin and applesauce have different tastes and textures. I can’t guarantee that the recipe will turn out correctly.

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