Hi PinkWhen readers! I am so excited to be here! I feel so honored to be a new monthly contributor at PinkWhen and I can’t wait to share some of my recipes with you all! If you are looking for more recipes or crafts, I hope you stop over at my blog Old House to New Home.
I am one of those (sometimes annoyingly so) people that absolutely love fall. I love the weather, the holidays it brings, and most especially, the food! Give me a pumpkin or apple dessert and I am a happy girl. So when deciding what to make for you all, I knew I wanted to stick with the fall theme, and nothing is more fall than pumpkin.
Pumpkin Spice Donut Holes Recipe
Once I narrowed it down to something pumpkin, deciding on donuts was not a hard decision! When I was pregnant with my daughter two years ago, I became obsessed with donuts. I had my husband running to the store for donuts all the time! Despite my love for them, I have never attempted to make donuts homemade, and boy, was I missing out!
I love this recipe because it is a hybrid between donuts and muffins and since there is no yeast involved, anyone can make these and in a short period of time! I whipped these out during nap time today and still had time to clean up! Better yet, these don’t require a donut pan or frying, they just bake up deliciously in a mini muffin pan!
Try these for your next Saturday breakfast or if you want to take a special treat in for your co-workers…they surely won’t be disappointed!
How to Make Pumpkin Spice Donut Holes
Pumpkin Spice Donut Muffins
Adapted from: A Step In The Journey
Ingredients:
- 1 3/4 cups flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1 tsp. pumpkin pie spice
- 1/2 cup canola oil
- 1/2 cup brown sugar, packed
- 1 egg
- 6 oz. pumpkin puree
- 1/2 cup milk
- 1 tsp. vanilla extract
For the topping:
- 1/2 stick butter, melted
- 1 cup sugar
- 2 tsp. cinnamon
- 1 tsp. pumpkin spice
Steps for Making Donut Holes
1. Preheat oven to 350 degrees and then grease a mini muffin pan with cooking spray.
2. Whisk together flour, baking powder, salt, cinnamon, and pumpkin pie spice. In a separate bowl, whisk together oil, brown sugar, egg, pumpkin, and milk until well combined.
3. Mix wet ingredients into the dry ingredients until no lumps remain. Fill mini muffin cups to the top and then bake 10-12 minutes or until a toothpick comes out clean. You will have the remaining batter for the next batch.
4. While they cook, melt butter in a microwave-safe bowl and then in a separate bowl, whisk together the sugar, cinnamon, and pumpkin spice.
Pumpkin Spice Donut Recipe Tips
These are so good you are going to want to eat them all straight from the oven, but if you are making them for a future date, I recommend waiting to cinnamon and sugar them until right before you serve them. The cinnamon and sugar ¨melts” over time into more of a glaze and the donuts lose their crispness. They still taste delicious, but the texture will be different.
How to Store
Store the donuts in an airtight container in a cool dry space out of direct sunlight for up to 5 days.
Pumpkin Spice Donut Holes
Ingredients
- 1 3/4 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/2 cup canola oil
- 1/2 cup brown sugar packed
- 1 egg
- 6 oz pumpkin puree
- 1/2 cup milk
- 1 tsp vanilla extract
Pumpkin Spice Donut Holes Topping
- 1/2 stick butter
- 1 cup butter melted
- 1 cup sugar
- 2 tsp cinnamon
- 1 tsp pumpkin spice
Instructions
- Preheat oven to 350.
- Grease a mini muffin pan with cooking spray.
- Whisk together flour, baking soda, salt, cinnamon, and pumpkin pie spice.
- In a separate bowl whisk together oil, brown sugar, egg, pumpkin, and milk until well combined.
- Mix wet ingredients into the dry ingredients until no lumps remain.
- Fill mini muffin cups to the top and then bake 10-12 minutes or until toothpicks come out clean. Save the remaining batter for the next batch.
- While baking, melt butter in a microwave-safe bowl and then in a separate bowl whisk together the sugar, cinnamon, and pumpkin spice.
- Remove donuts from the oven and allow to cool. Then roll muffins in butter. Spoon cinnamon and sugar mixture over the muffin until coated on all sides. Repeat with remaining muffins.
Thank you so much for adding me to the team! I hope everyone enjoys these muffins!
You are so welcome, they look AMAZING! 🙂
Oh my!! I definitely want to try these. I am a sucker for pumpkin desserts! Pinning. Thank you.
These are AMAZING!!!! I pretty much made them immediately after see Amanda’s post. I have tried many of her recipes and have never been steered wrong!
Thanks Blair!!
So perfect. They look light and fluffy! I got pumpkin munchkins from Dunkin Donuts recently. Yuck! So full of chemicals and aftertastes.
I am generally NOT a pumpkin fan, but I can’t wait to try these donut muffins. 🙂
Love your pumpkin donuts. So perfect for fall. I would be honored if you would come by and share at Foodie Fridays going on now. Hope to see you there.
Blessings,
Shari
http://www.puregracefarms.com
I saw this recipe in my inbox this morning and before I finished checking my email or Facebook, I made them! They were great! Five thumbs up from this family!
Yay! So glad you enjoyed them 🙂
OMG!! I’m a happy lil baker now… these are amazing! I have been wanting something pumpkin for awhile now… YUM!
These are awesome! I rolled mine in powdered sugar. I will call them pumpkin snowballs!