Baked Pumpkin Spice Donut Holes

There's something about the crisp air of autumn that makes me crave the cozy flavors of fall, and these baked pumpkin spice donut holes are the ultimate way to indulge that craving. Soft, tender, and bursting with warm spices, they capture the very essence of autumn in every bite. In my house, they're practically the stuff of legends—once I pull a batch from the oven, they disappear faster than leaves in a gust of wind! Luckily, I managed to squirrel away a few to savor with my morning coffee. Trust me, you’ll want to do the same because these little bites of fall are pure magic.

Baked Pumpkin Spice Donut Holes Photo: Insanely Good Recipes

Baked Pumpkin Spice Donut Holes

Recipe from Insanely Good Recipes

Servings: 12 servings

Prep time: 15 minutes

Cooking time: 10 minutes

Ingredients

Pumpkin Spice Donuts

• 2 1⁄2 cups (300g) all-purpose flour

• 3⁄4 cup brown sugar

• 2 teaspoons baking powder

• 1⁄2 teaspoon baking soda

• 2 teaspoons pumpkin pie spice

• 1⁄2 teaspoon salt

• 1 large egg + 2 egg yolks

• 1⁄4 cup melted butter

• 1⁄4 cup vegetable oil

• 1 1⁄2 teaspoons vanilla extract

• 1 (15 ounce) can plain pumpkin puree (see notes)

• 1⁄2 cup whole milk

Cinnamon Sugar Coating

• 1⁄2 cup melted butter

• 1 cup granulated sugar

• 3 tablespoons cinnamon (or pumpkin pie spice)

Instructions

• Preheat the oven to 375°F. Lightly coat two 24-cup mini-muffin tins with cooking spray and set aside.

• Make the donut holes: In a large bowl, whisk the flour, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt until evenly combined.

• In a separate bowl, lightly beat the eggs and yolks, then whisk in the melted butter, oil, vanilla, and pumpkin puree until smooth.

• Alternate adding the dry ingredients and milk, starting and ending with the flour. Mix gently by hand with a spatula until just combined. Be careful not to overmix.

• Scoop the batter into the prepared mini-muffin tin, filling each cavity with about 1 tablespoon of batter. Depending on the size of the tins, you should get about 48-54 donuts.

• Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.

• Make the coating: While the donut holes are baking, melt the butter and set it aside to cool. In a medium bowl, mix the sugar and cinnamon until well combined.

• Remove the donut holes from the oven and leave to cool for about 5 minutes. When they’re cool enough to handle safely, dip them (one by one) in the melted butter and then toss them in the cinnamon sugar until evenly coated on all sides.

• Serve warm or at room temperature, and enjoy the taste of fall in every bite!