These scrumptious Baked Pumpkin Doughnut Holes can be enjoyed warm or at room temperature. Rolled in cinnamon-sugar, they are a sweet treat that family and friends will enjoy.
- Nonstick cooking spray
- 2 cups all-purpose flour or 1 3/4 cups white whole-wheat flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 2 large eggs
- 1/4 cup canola oil
- 1 cup packed light brown sugar
- 1 cup LIBBY'S® 100% Pure Pumpkin
- 1 cup Baker's sugar (ultrafine pure cane sugar)
- 1 tablespoon ground cinnamon
- 2 to 4 tablespoons butter, melted (optional)
PREHEAT oven to 425° F. Lightly spray mini muffin tins with nonstick cooking spray.
WHISK flour, baking powder, 1 ½ teaspoons cinnamon and salt in large mixer bowl until combined.
WHISK eggs, oil, brown sugar and pumpkin in medium mixing bowl until well combined. Pour pumpkin mixture into flour mixture; stir until just combined. Fill each mini muffin cup with about 1 rounded tablespoon batter, or until about ½ full.
BAKE for 9 to 10 minutes or until wooden pick inserted in center comes out clean (tops should be golden brown). Cool in pan on wire rack until cool enough to handle.
COMBINE Baker’s sugar and 1 tablespoon cinnamon in a shallow bowl.
BRUSH or dip tops (or all sides) of doughnut holes in melted butter to lightly coat; roll in cinnamon-sugar mixture. There will be about ½ cup left which can be discarded. (For less fat and calories, skip the butter and just roll in cinnamon-sugar.)
ENJOY warm or at room temperature!
Review This Recipe
Baked pumpkin donuts
This is a super easy and very delicious donut recipe I have ever made. I've been baking for 40 years. My kids loved it and my co-workers rave for the recipe. I also dipped them
I'm melted bittersweet chocolates
The Kids Devoured These!
I made a double batch of these baked pumpkin doughnut holes with the white whole wheat option, substituting sucanat for the brown sugar, and rolling them in regular white sugar since we did not have fine white sugar on hand. Fine sugar, as the recipe indicates, would have been a tad better, but my children inhaled these as we made them anyway. We made two dozen as mini-muffins, then one dozen as half filled muffins, dipping only the top of those half filled muffins in the cinnamon sugar mixture, and the last bit of batter as a small 5" round cake with the a bit of extra cinnamon sugar sprinkled over the top of that (we made about 1 - 1/4 C of sugar worth of cinnamon sugar total for a double batch that way). I only half filled the full sized muffins since the recipe was emphasizing the sugar coating as 'doughnut holes', but, based on our experience with the 5" cake, that is not necessary in our opinion. So, making these as full sized muffins would have saved time, but they are lovel