Cinnamon-Sugared Pumpkin Donut Holes

by Lynne on October 27, 2012

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Cinnamon-Sugared Pumpkin Donut Holes 1

Last Sunday was my Food Bloggers Los Angeles (FBLA) meeting for October, which I was fully planning to attend. And then my life went sideways, you know what I mean, and I couldn’t make it. I made these Cinnamon-Sugared Pumpkin Donut Holes and they were ready to go. Everyone was bringing a dish with pumpkin and I was really looking forward to it. Oh well.

You can see a really nice write-up about this meeting on Shockingly Delicious (Thanks Dorothy!) and there are links at the bottom of her post with many pumpkin recipes from our FBLA members. I hope you enjoy them.

Cinnamon-Sugared Pumpkin Donut Holes 2

These little morsels are actually mini-muffins, but after being rolled in melted butter and the cinnamon-sugar mixture, they really are like donut holes. The muffins are flavored with the wonderful pumpkin pie spices, cinnamon, nutmeg, allspice and cloves and when you bite into them you are transported to a little bit of pumpkin pie heaven.

Cinnamon-Sugared Pumpkin Donut Holes 3

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Cinnamon-Sugared Pumpkin Donut Holes

Makes about 40 donut holes

1/3 cup vegetable oil
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
3/4 cup pumpkin puree
1/2 cup low-fat milk

1 3/4 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/16 teaspoon ground cloves

8 tablespoons (1 stick) salted butter, melted
1/2 cup granulated sugar
1 1/2 teaspoon cinnamon

1. Preheat oven to 350 degrees F. Spray two 12-cup mini muffin tins with nonstick spray and place on baking sheet side by side.

1. In a large bowl, whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until smooth.

2. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, allspice and cloves.

3. Add the dry ingredients to the egg mixture and stir until just combined. Do not over mix.

4. Fill the muffin tin cups 3/4 full, about 1 tablespoon in each. I used a 1-1/4-inch ice cream scoop.

5. Bake 10 to 12 minutes. A toothpick should come out clean.

6. Melt butter in medium bowl in microwave. Mix sugar and cinnamon in another medium bowl.

7. When muffins are cool enough to handle, dip several in butter to coat and toss in cinnamon-sugar mixture. Eat and enjoy.

Note: Pumpkin muffins can be made ahead and frozen. Bring to room temperature, uncovered, then coat with butter and cinnamon-sugar mixture.

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Baked Pumpkin Donuts | delicontessa
September 26, 2013 at 1:53 pm

{ 7 comments… read them below or add one }

Cathy @ She Paused 4 Thought October 28, 2012 at 7:06 pm

We missed you at the meeting… and we missed eating those amazing looking donut holes!!

Ashley Bee (Quarter Life Crisis Cuisine) October 29, 2012 at 9:58 am

I need to try this! My little donut maker just isn’t doing what I want it to in regards to pumpkin, I think my real oven might work better 🙂

Patricia of Fresh Food in a Flash October 29, 2012 at 2:15 pm

Gorgeous and inspiring as always Lynne. Look forward to seeing you at the next FBLA event.

Lentil Breakdown October 30, 2012 at 6:07 pm

Uh oh. Donuts are (were, anyway) my weakness, and these are making me lust (I hope no one catches me). Gluten-free, shmuten-free. I want the real deal!

sippitysup October 31, 2012 at 9:56 am

I missed the meeting too, but I am glad to catch the “holes”. GREG

katie November 5, 2012 at 2:45 pm

I’ve made these. They are so great! Posted them on my website if you would like to see 🙂

Raquel January 5, 2013 at 4:07 pm

I just made these and they were delicous! I used fresh pumpkin puree that I had leftover from pie making. Here’s a picture

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