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A pile of donut holes on a clear glass pie plate.
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Pumpkin Donut Holes

Pumpkin donut holes that are baked instead of fried! These are crispy on the outside and so perfect on the inside.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Servings 30 donut holes
Calories 128kcal
Author Karly Campbell

Ingredients

  • 1 cup softened butter divided
  • 1 cup white sugar divided
  • 1/2 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 15 ounces pumpkin puree
  • 2 cups flour
  • 1/2 teaspoon baking soda
  • 3 teaspoons ground cinnamon divided
  • 1/2 teaspoon ground nutmeg

Instructions

  • Preheat oven to 350 degrees. Spray a mini muffin tin with non-stick cooking spray.
  • In the bowl of a stand mixer, beat together 1/2 cup of butter, 1/2 cup white sugar, and brown sugar until light and fluffy. Beat in the egg, vanilla, and pumpkin until well combined.
  • Gradually stir in the flour, baking soda, 2 teaspoons of cinnamon and nutmeg.
  • Fill the muffin wells 2/3 full. Bake for 17 minutes or until a toothpick inserted in the center of a muffin comes out mostly clean. Do not overbake these as you're looking for a fudgy center.
  • Let cool for 10 minutes before removing the muffins from the tin.
  • Melt the remaining 1/2 cup of butter in a small bowl.
  • Stir together the remaining 1/2 cup of sugar and teaspoon of cinnamon and place in a second small bowl.
  • Dunk each muffin in the butter and then roll in the cinnamon sugar mixture to coat.

Nutrition

Calories: 128kcal | Carbohydrates: 17g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 26mg | Fiber: 1g | Sugar: 10g