Heavenly Baked Pumpkin Donut Holes

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.



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