No Fry Pumpkin Donut Holes Rolled in Cinnamon Sugar are sooo yummy and perfect for all the Fall feels.
The air is crisp, the leaves are falling, the days are shorter and I’ve been craving pumpkin flavored food and drinks. It must be fall again. I was going to make some Pumpkin Scones but it’s time for a new pumpkin recipe. Woot! It’s time for No Fry Pumpkin Donut Holes Rolled in Cinnamon Sugar. They are delish… and a little dangerous. They are small and almost bite-sized depending on how small you make them. When I was done with the first “test round” of these donut holes, I had popped about four in my mouth before I realized that I was easily devouring these small treats. I’m not ready to gain my winter layer of cushion. I still have the holidays to make it through. I stopped eating them immediately. I will have to share them with others to save myself!
Look at these little delectable donut holes. Seriously, who could resist them!
I love the flavor of pumpkin and the spices that usually accompanying pumpkin, like cloves, nutmeg, ginger, cinnamon. I couldn’t wait to make these little pumpkin donuts. The first time I made these although they were good they weren’t hitting it out of the park for me. I didn’t think they had enough pumpkin flavor or had enough pumpkin spices for me, so back to the drawing board. The second time I add more pumpkin and included another spice, clove. What a difference it made. There was just enough pumpkin and spice to make these donuts truly yummy. I know some people dislike clove, so if it’s not your thing just add a little more ginger and nutmeg.
Make sure when you are filling up the mini muffin cups with dough not to over fill the cups. Only fill them up about ¾ of the way. You want these to remain smallish or mini-like.
I tried to roll the donuts in the cinnamon-sugar mixture about two minutes after they came out of the oven. I didn’t have any success getting the cinnamon-sugar to stick to the donuts. What to do, what to do. Butter! Doesn’t butter solve so many kitchen issues! I melted some butter, dipped a donut in it and then rolled the donut-dipped-in-butter in the cinnamon sugar. Heaven!
If you’re like me a love a little pumpkin and spice while watching the leaves fall, try these fabulous little donut holes. Enjoy!
Baked Pumpkin Mini Donuts
Ingredients
- ¾ cup canned pumpkin puree
- 2 large eggs
- 4 tablespoons butter 1/2 stick, melted but cool
- ¼ cup milk
- 2 cups all-purpose flour
- ½ cup brown sugar packed
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
Cinnamon Sugar Topping:
- 4 tablespoons butter 1/2 stick, melted but cool
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
Preheat oven to 350°F. Spray mini muffin tin cups with nonstick butter cooking spray.
- Add pumpkin, eggs, butter, milk and vanilla to a large bowl. Beat ingredients with an electric mixer until well blended. Add flour, brown sugar, baking powder, salt, cinnamon, cloves, ginger and nutmeg to mixture. Mix well.
- Scoop about 1 1/2 tablespoons the pumpkin mixture into each prepared mini muffin cup. Bake for 12 minutes or until a toothpick inserted comes out clean. Once done baking, let the donuts cool.
- While the donuts cool, prepare the cinnamon sugar topping. First melt the butter in a small bowl in the microwave for about 30 seconds set aside. Next, add the granulated sugar and cinnamon together on a flat plate. Mix thoroughly.
- Dip one donut in the butter then roll it in the cinnamon-sugar mixture until coated. Do this for all the donuts. Serve warm or cool. Enjoy!