Quick & Easy 30-Minute Pumpkin Donut Holes
Why make donuts when these no-fry pumpkin donut holes are easier and taste just as delicious!
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Servings: 12 Servings
Calories: 276kcal
Ingredients
For the pumpkin donut holes:
- butter-flavored cooking spray
- 1 ½ cup all-purpose flour
- 1 ½ tsp baking powder
- 1 tsp pumpkin pie spice
- ½ tsp ground cinnamon
- ½ tsp salt
- ¾ cup pumpkin puree
- ⅓ cup whole milk
- ⅓ cup canola oil
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg, room temperature
- 1 ½ tsp vanilla extract
For the cinnamon sugar coating:
- ¼ cup unsalted butter, melted
- 1 cup granulated sugar
- 1 ½ tbsp ground cinnamon
Instructions
- Preheat the oven to 350ºF. Grease a mini muffin pan with non-stick cooking spray. Set aside.
- In a large mixing bowl, mix together flour, baking powder, pumpkin pie spice, cinnamon, and salt.
- In another bowl, whisk together pumpkin puree, milk, canola oil, brown sugar, granulated sugar, egg, and vanilla extract.
- Add the dry ingredients to the wet. Mix until just combined. Do not overmix.
- Fill each mini muffin tin with 1 tbsp of batter. Bake in the preheated oven for 10-12 minutes or until the toothpick inserted in the center comes out clean. Remove from the oven and let cool enough to handle.
- Place the melted butter in one bowl, and mix the cinnamon and sugar in another bowl. When the donut holes are cool enough to handle, dip them into melted butter and coat them with cinnamon sugar. Place them on a cooling rack to cool completely. Enjoy!
Nutrition
Calories: 276kcal | Carbohydrates: 44.4g | Protein: 2.7g | Fat: 10.6g | Saturated Fat: 3.1g | Cholesterol: 28mg | Sodium: 110mg | Potassium: 81mg | Fiber: 1.2g | Sugar: 30.7g | Calcium: 47mg | Iron: 1mg