Description
Delicious pumpkin spice donut holes, perfectly spiced and coated with cinnamon sugar.
Ingredients
Scale
- 1½ cups all-purpose flour
- 1 tsp baking powder
- 1 tbsp pumpkin pie spice
- ½ tsp salt
- ½ cup neutral oil (avocado, coconut, or vegetable)
- ½ cup white sugar
- 1 egg
- ⅓ cup pumpkin puree
- ⅓ cup milk of choice
- 1 tsp vanilla extract
- ¼ cup butter, melted (for coating)
- ½ cup white sugar (for coating)
- 1 tbsp ground cinnamon (for coating)
Instructions
- Preheat oven to 350°F (175°C) and grease a mini muffin tin with non-stick spray.
- In a medium bowl, whisk together flour, baking powder, pumpkin pie spice, and salt.
- In a large bowl, whisk together oil and sugar, then add egg, pumpkin puree, milk, and vanilla extract. Mix until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Spoon 1½ tablespoons of batter into each cavity of the mini muffin tin (makes about 24).
- Bake for 10–12 minutes or until a toothpick inserted comes out clean.
- Allow donut holes to cool for 3–5 minutes before coating.
- Melt the butter in a small bowl. In another bowl, mix cinnamon and sugar.
- Roll each donut hole in the melted butter, then in the cinnamon sugar until fully coated.
- Serve warm or store as directed.
Notes
- These donut holes are best served warm and can be stored in an airtight container for a couple of days.
- Feel free to use any type of milk you prefer.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 donut holes
- Calories: 80
- Sugar: 6g
- Sodium: 100mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg