Baked 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.
These Pumpkin donut holes are packed with so much flavor that it seems like the flavor is oozing out of every pore!
They are so soft and light and since they’re baked and not fried, they’re great if you’re looking for a slightly healthier fall snack. At least, that’s what I have been telling myself! lol!
These little devils are “moreish”! The more you eat, the more you want! I ate a few and knew right away that I needed to share or I would be sitting in my pantry with the door closed, eating them all by myself!
I sent them to my mother-in-law’s house where I knew a lot of people would enjoy them. My husband just shut the door from dropping them off when he received a text from my niece, thanking us for sharing the goodness!
- 1 3/4 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground nutmeg
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup pumpkin puree
- 1/2 cup milk
- 1/2 cup brown sugar
- 1/3 cup vegetable oil
- 1 large egg
- 2 teaspoons vanilla
FOR THE CINNAMON SUGAR TOPPING
- 2 tablespoons cinnamon
- 2/3 cup granulated sugar
- 4 tablespoons butter, melted
- Preheat oven to 350 degrees F. Coat a mini muffin pan with nonstick spray.
- In a large bowl, combine flour, cinnamon, nutmeg, baking powder, and salt.
- In a large glass measuring cup or another bowl, whisk together pumpkin puree, milk, brown sugar, oil, egg, and vanilla.
- Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
- Scoop the batter evenly into the muffin tray.
- Place into oven and bake for 10-12 minutes, or until a tester inserted in the center comes out clean. Depending on the size of your pan, you might have a couple of batches. Make sure to spray your pan each time with the cooking spray.
- To make the cinnamon sugar, combine cinnamon and sugar.
- When the muffins are done, cool for 2 minutes and dip each muffin into the melted butter and then into the cinnamon-sugar mixture.
It’s officially Fall! It’s time for pumpkin! Pumpkin Pie Crisp is an easy fall dessert with a too die for pumpkin filling and a crunchy golden cinnamon streusel. This recipe will knock your socks off!
If you would have told me a few years ago that I would be enjoying a nice bowl of pumpkin sausage soup, I would have thought you were crazy! It is so creamy and good that even if you aren’t a big pumpkin lover, you will love this soup! One of the perks is that it’s very low in carbs and so easy to make.
This was way good and super easy!! Enjoy!!