So this year I became a big fan of Pumpkin Spice Donut Holes. You know me, I'm not crazy about heavily pumpkin flavored things. I'm more of a pumpkin spice kinda girl. Well these Baked Pumpkin Spice Donut Holes are hands down the best recipe I've found for such a thing. Delicious pumpkin spice flavor, and perfect donut-hole texture. I love that they're baked, not fried and the recipe comes to gather quite quickly. They're the perfect compliment to your morning coffee. This lovely recipe comes from Michelle over at A Latte Food and as soon as I stumbled upon it in my quest for pumpkin spice donut holes, I knew I had a winner!
quick and easy donut holes
I was a little skeptical about trying to make donut holes for breakfast. Thinking that they'd probably take forever or require extra work, I was pleasantly surprised about how quickly the batter came together and how quickly they baked up into perfect little pumpkin spice treats. The only special equipment you'll need is a mini muffin tin. The recipe itself takes about 10 to 15 minutes (if that) to put together and then 10 minutes for baking. Once the donut holes have cooled you just dip them in some melted butter, roll them around in cinnamon sugar and that's it! Perfectly baked pumpkin spice donut holes in less than an hour, it doesn't get better than that!
- 1 and ¼ cup all purpose flour
- ½ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 2 teaspoons pumpkin pie spice
- 1 large egg preferably room temp
- 2 teaspoons vanilla extract
- ⅓ cup buttermilk
- 1 tablespoon unsalted butter melted
- ¼ cup pumpkin puree
- 5 tablespoons unsalted butter melted
- 1 cup granulated sugar
- 2 to 3 tablespoons ground cinnamon or pumpkin pie spice
- Preheat oven to 350 degrees. Lightly spray a 24 count mini muffin pan with non stick baking spray and set aside.
- In a large mixing bowl combine the dry ingredients: flour, sugar, baking powder, salt, ground cinnamon and pumpkin pie spice, give the ingredients a quick stir or whisk to combine. In a small, separate bowl combine the egg, vanilla extract and buttermilk and whisk together until thoroughly combined.
- Make a well in the center of the dry ingredients and pour the wet ingredients into the well, stir the ingredients together to combine. Batter will be thick. Pour in the melted butter and pumpkin puree into the batter, stirring everything together until thoroughly combined.
- Use a tablespoon to measure out the batter and drop into each well of the muffin tin. Bake for 9 to 10 minutes. Allow the donut holes to cool before coating them.
- Once donut holes have cooled, melted the butter and combine the sugar and cinnamon into a shallow bowl, mix the sugar & cinnamon together. Dip each individual donut hole in the melted butter, let the excess drip off and then role in the cinnamon sugar mixture. Serve immediately