Pumpkin Donut Holes
These bite-size baked pumpkin donut holes are light and fluffy and coated in cinnamon sugar! They're the perfect fall snack or quick dessert.
Servings 31 donut holes
- 1½ cups all-purpose flour
- ¼ cup brown sugar
- 1½ tsp. baking powder
- ¼ tsp. salt
- 1 tsp. pumpkin pie spice
- 1 large egg
- ¾ cup pumpkin puree
- 1 tsp. vanilla extract
- ½ cup whole milk
- 2 Tbsp. unsalted butter melted
- ½ cup unsalted butter melted
- 1½ tsp. ground cinnamon
- 1½ cup sugar
Preheat oven to 375° F. Grease mini muffin tin. Set aside.
Whisk flour, brown sugar, baking powder, salt, and pumpkin pie spice together in medium bowl. Set aside.
Beat egg in medium bowl. Add milk, pumpkin puree, and vanilla extract. Whisk until fully combined.
Add egg mixture to flour mixture and stir until fully combined. Add melted butter. Stir until combined.
Transfer 1 tablespoon of batter to each muffin tin cavity.
Bake for 10 minutes or until donut holes bounce back slightly when pressed. Remove from oven and let cool on cooling rack.
Combine cinnamon and sugar in small bowl. Set aside.
Melt butter in small bowl. Set aside.
Once donut holes have cooled and are ready to be enjoyed, dip each in melted butter. Shake off excess. Roll in cinnamon sugar.
Serving: 1donut hole | Calories: 78kcal | Carbohydrates: 10g | Protein: 1g | Fat: 4g