Baked Pumpkin Donut Holes #donut #cake

Baked Pumpkin Donut Holes #donut #cake

I've been excessively eager to impart this formula to all of you for some time now. I've referenced my heated pumpkin doughnuts many occasions of late, to state that I'm fixated on them would likely be putting it mildly. They are delicate, light, brimming with pumpkin season, and just genuinely great.

I chose to twofold the formula with a couple of little changes to make some doughnut gaps. I added more pumpkin to the player, since well, I adore pumpkin. I likewise diminished the sugar a tad, since we're covering these with cinnamon and sugar they will be bounty sweet enough.

The doughnut gaps are really prepared in a smaller than normal biscuit container and unfathomably simple to make. I just fill mine around 3/4 of the manner in which full and I more often than not finish up with around 32-34 doughnut openings. On the off chance that you simply have one small biscuit container, you'll need to prepare these in two separate groups. Be that as it may, they just take around 12 minutes to prepare, so regardless they meet up before long.

After they leave the broiler, you'll let them cool a bit while you liquefy some flatter and blend the cinnamon and sugar. You'll give them a brisk dunk in the spread, I generally ensure they're totally covered in the margarine with the goal that the cinnamon and sugar will stick better. At that point comes the best part, the cinnamon and sugar covering! You'll hurl them around in that and you're finished.

Baked Pumpkin Donut Holes #donut #cake

Also try our recipe : Dark Chocolate Avocado Brownies #brownies #dessert


Pumpkin Donut Holes:

  • 2 cups all-purpose flour (spooned & leveled)
  • 2 teaspoons baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup pumpkin puree (NOT pumpkin pie filling)
  • 1/2 cup light brown sugar
  • 1 large egg
  • 1/2 cup milk
  • 1/4 cup unsalted butter melted and slightly cooled
  • 1 teaspoon vanilla

Cinnamon Sugar Coating:

  • 6 tablespoons unsalted butter melted and slightly cooled
  • 3/4 cup granulated sugar
  • 1 and 1/2 tablespoons ground cinnamon


  1. Preheat oven to 350 degrees. Spray a mini muffin pan well with non-stick cooking spray and set aside.
  2. In a large bowl, whisk together the flour, baking powder, pumpkin pie spice, nutmeg, and salt. Set aside.
  3. In a separate bowl, mix together the pumpkin puree, brown sugar, egg, milk, unsalted butter, and vanilla until fully combined.
  4. Add the wet ingredients to the dry ingredients and mix until just combined.
  5. Spoon the batter into the mini muffin cavities about 3/4 of the way full. Bake at 350 degrees for 11-13 minutes or until a wooden toothpick inserted into the donut hole comes out clean.
  6. Remove from the oven and let cool in the pan for 5 minutes. Remove the donut holes from the pan to a wire rack to cool.
  7. Meanwhile, add the melted butter to a small bowl. Add the cinnamon and sugar to a separate bowl and mix together well.
  8. Take each donut hole and dunk it into the melted butter, making sure it is fully coated. Then dip it into the cinnamon and sugar mixture, making sure to coat well.
  9. Serve and enjoy!

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