Pin it
Quick Pumpkin Donuts
Can't wait to tell you about these cute little pumpkin donut bites. Each one is soft in the middle with cozy spices all wrapped up inside. They're baked so you don't have to stand over hot oil, and they're a breeze to pull together. Anytime's a good time for these, plus your kitchen will smell fantastic while they bake.
What Makes Them Awesome
These babies aren't your usual donut holes. They're baked so they're a lighter option, but still super fluffy and packed with flavor. You can pull off a whole batch in just over half an hour. Taking them to brunch or making them for your afternoon coffee break? People always want seconds.
Stuff To Grab
- Sweet Outside: Cinnamon-sugar to coat at the end.
- Light Texture: Baking powder makes these airy.
- Main Mix: Regular all purpose flour is what you need.
- Spice Mix: Grab cinnamon, nook of nutmeg, allspice, and some cloves.
- Moisture: Use canola or another mild oil.
- Tasty Center: Pumpkin puree—look for pure pumpkin, not the canned stuff for pie.
- Dip First: Melted butter to help the sugar stick.
- Salt Hit: A bit of salt keeps flavors in check.
Pin it
Get Baking Fast
- Make It Sweet
- Stir cinnamon and sugar together, have melted butter ready for dipping at the end.
- Get Them Baked
- Put the oven at 350°F get your batter into a mini muffin pan fill each cup up about two-thirds.
- Time For Mixing
- In one bowl, whisk all dry stuff. In another, mix up the pumpkin, oil, and sugar, then mash everything together.
- Wrap It Up
- Bake them for about 12 or 15 minutes—when a toothpick comes out clean they're ready. Let them cool off before rolling in butter and then cinnamon sugar. Enjoy warm.
Top-Notch Tricks
Scooping dough with a cookie scoop keeps it clean and simple. Check the can to make sure you're not using pumpkin pie filling—it can totally change the taste. For super fresh treats, coat them with butter and sugar right before you eat them.
Keep 'Em Fresh
Stash any donut holes you haven't rolled in sugar in a sealed box—they'll be good for a couple of days. Want a head start? Measure out your dry things and cinnamon sugar ahead of time, then do the coating when it's go time.
Pin it
Frequently Asked Questions
- → Why bake these as muffins and not deep fry?
Baking's just simpler, not messy, and a bit better for you too. You still get that donut feel.
- → Can I swap in pumpkin pie spice?
Go for it! Ditch the separate spices and use 1½ teaspoons pumpkin pie spice instead. Tastes nearly the same.
- → How come you dip them in butter first?
Butter lets the sugar mix stick and gives you that true donut flavor and texture.
- → Can these be prepped in advance?
They're best fresh, but you can store them airtight for a couple days. The sugar gets a bit soft after a while though.
- → Is it okay to use another oil?
Sure thing! Any plain veggie oil works fine. Melted butter also goes great if you want more flavor.