Heavenly Baked Pumpkin Donut Holes

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Heavenly Baked Pumpkin Donut Holes

One of my favorite things about fall is when Starbucks brings back the Pumpkin Spice Latte! Though I’m not ready for fall yet, I was craving pumpkin so I decided I would try to find a recipe to fulfill my craving. Boy did I succeed! These pumpkin doughnut holes are quite possibly my favorite thing I’ve ever made for breakfast. I can’t even tell you the last time I’ve had a doughnut–I can never bring myself to eat one even if I have the most severe cravings because I know they are fried and filled with fat. Besides the butter & sugar in this recipe, these are a pretty solid option to fulfill your craving without going overboard. I honestly didn’t adjust the doughnuts to look like they are glowing either–I swear they glow on their own they are that heavenly. Matt had a request for a cream cheese glaze that put these doughnuts even more over the top! They are so delicious–you won’t be disappointed!

 

The Ingredients:

Recipe adapted from Two Peas & Their Pod 

Yield: 24-30 donut holes

Cook Time: 10-12 minutes

For the Donuts:

  • 1 1/4 cups all-purpose flour
  • 1/2 cup wheat flour (don’t have whole wheat flour? Substitute with another 1/2 cup of all purpose)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoons cinnamon
  • 1/2 teaspoons nutmeg
  • 1 tsp pumpkin pie spice 
  • 1/3 cup canola oil
  • 1/2 cup light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3/4 cup canned plain pumpkin (not pumpkin pie filling)
  • 1/2 cup milk

For the Cinnamon Sugar Coating:

  • 4 tablespoons unsalted butter, melted
  • 2/3 cup granulated sugar
  • 2 tablespoons cinnamon

How to:

Preheat oven 350°F. 

  • In a medium bowl, whisk together: flour, baking powder, salt, cinnamon, nutmeg, and pumpkin pie spice
  • In a separate, large bowl whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until smooth
  • Add dry ingredients to wet ingredients and mix until just combined--Add slowly (I usually add a third of my dry ingredients at a time) letting each addition mix
  • Spray a 24-cup mini muffin tin with baking spray
  • Divide batter evenly among muffin cups (I use my small cookie scoop to do this–so much easier than a spoon!)
  • Bake for 10-12 minutes or should be soft yet firm to the touch
  • While the muffins bake, melt butter in one bowl (in the microwave about 20 seconds) and mix sugar and cinnamon in another bowl.
  • Remove muffins from oven and let cool until they are comfortably able to be handled.
  • Spoon melted butter over each muffin & roll in cinnamon sugar to coat each doughnut. 
  • Serve donuts warm or at room temperature--but be sure to eat a few before you serve them to your guests because they’ll be gone before you know it!

For the cream cheese glaze:

  • Mix 4 0z of room temperature cream cheese with 1/2 cup of powdered sugar and 1 tsp of vanilla extract
  • Whisk together until light and fluffy–I dipped the muffins in the glaze and they taste fantastic with the cinnamon sugar or just plain with the pumpkin.

Enjoy!

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