Soft, baked pumpkin donut holes coated in a perfect glaze and tons of cinnamon sugar – these are amazing and a must-make this fall for pumpkin lovers!
So… I almost didn’t share this recipe. Crazy I know, because these are actually just about the most wonderful donut holes on the face of the planet. But I was frustrated because I took these pictures in the afternoon with lousy lighting and I was in a hurry so they turned out crumby. (Ha. Crumby. I kill myself….) But luckily, I combed my files looking for a couple of good shots and finally found these two pictures. Call me picky, perfectionistic, OCD – whatever – I just wanted the pictures to do justice for these amazing little guys, they’re SO good!
Anyways, these aren’t my favorite pictures in the world BUT these pumpkin donut holes just might be my new favorite treat in the world, so I guess that makes up for it right? Right. I knew you would understand, this is why we are friends – you get me.
These donut holes are baked, not fried, which means they are less work and way more healthy than a typical donut. Plus they are mini! Everything tastes better in miniature form. But by far, hands down, without a doubt, the best part about these donut holes (besides the fact that they are pumpkin, helloooo) is the cinnamon sugar glaze. You just dip them in the glaze, then sprinkle them with a copious amount of cinnamon sugar (seriously, don’t hold back) and viola! the best darn fall-time treat you could imagine, ready to pop into your ever-pumpkin-donut-lovin’ mouth.
- 1 3/4 cups all-purpose flour
- 1/2 teaspoons cinnamon
- 1 teaspoon pumpkin pie spice
- 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 canola oil
- 1 large egg
- 1 teaspoon vanilla extract
- 2 Tbsp unsalted butter, melted
- 1 1/3 cups powdered sugar
- 1 pinch salt
- 2 tsp evaporated milk
- 1/2 tsp vanilla extract
- 3 – 4 tsp hot water
- 1/4 cup sugar
- 1/2 tablespoon cinnamon
- Preheat oven to 350 degrees F. Lightly grease a mini muffin pan with cooking spray.
- In a large bowl, combine flour, cinnamon, and pumpkin pie spice, baking powder and salt.
- In another bowl whisk together pumpkin puree, milk, brown sugar, canola oil, egg and vanilla.
- Pour mixture over dry ingredients and stir just until combined. Divide the batter evenly in the muffin tins.
- Bake for 10-12 minutes until an inserted toothpick comes out clean. Allow to cool for about 10 minutes so that you can handle them with your fingers for dipping in glaze without burning yourself.
- Whisk together all ingredients for glaze except for cinnamon and sugar. Dip donut holes into glaze and set on a plate or wire rack.
- Whisk together cinnamon and sugar and sprinkle mixture over donut holes. Allow glaze to set 5-10 minutes before serving.