Pumpkin Spice Donut Holes

I promised to get in the pumpkin swing of things, and I’m delivering with these pumpkin spiced donut holes.  They’re baked, not fried, which takes a little guilt away without sacrificing flavor – these got a resounding vote of approval from my husband.  The batter itself isn’t very sweet, which is perfect given that once baked the donut holes get dipped in butter and rolled in cinnamon sugar.  Mad props to Cakes Cottage for the recipe!

Whatever you think of pumpkin spice as an annual food and beverage fad, these turned out really tasty even for someone with little to no sweet tooth.  I’m a sucker for cinnamon and spice, what can I say?  It’s been fun experimenting this week (I have a few more recipes in store for the next few days, both of which involve cinnamon and spice) in the run-up to Thanksgiving.  I’ll be going on vacation for three weeks so there’ll be a baking lull, but on the plus side I’ll probably gather some new ideas from my travels.

Donut hole 6

Prep time: 
Cook time: 
Total time: 
Serves:  30


For the donuts

  • 1¾ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon pumpkin pie spice (if like, me, you don’t have any on hand, you can make some with 1 tsp cinnamon, 1/4 tsp ground ginger, 1/4 tsp ground nutmeg, 1/8 tsp ground cloves)
  • ½ teaspoon ground nutmeg
  • ¾ cup pumpkin puree (not pumpkin pie filling)
  • ½ cup brown sugar
  • ⅓ cup vegetable oil
  • 1 egg
  • 1 teaspoon vanilla extract
  • ½ cup milk
 For the cinnamon sugar coating

  • 1 stick of unsalted butter, melted
  • ⅔ cup granulated sugar
  • 1 tablespoon cinnamon


  • Preheat oven to 350 degrees.  Generously grease a 24-cup mini muffin pan with nonstick spray.
  • Sift the flour into a medium mixing bowl, add in the baking powder, salt, nutmeg, and pumpkin spice.
  • In a separate large bowl, scoop in the pumpkin puree and mix in the brown sugar.
  • Mix in the vegetable oil, vanilla extract, and add the egg.  Pour in the milk and mix until smooth.
  • Add the dry ingredients to the wet ingredients and stir until just combined.  Be careful not to over mix the batter.
  • Scoop the batter into a 24-cup mini muffin pan, about ¾ full each cup, and bake at 350 degrees for 10-12 minutes, or until a toothpick comes out clean.
  • Remove the donuts from the oven and allow to cool just enough to handle.

Donut hole 2

  • Place the melted butter in one bowl and the sugar and cinnamon in another.
  • Dip the donuts into the melted butter, and coat thoroughly in cinnamon sugar.
Donut hole 3
Role that buttery baby around and make sure it’s totally covered with cinnamon sugar.
  • Serve warm, and enjoy!

Donut hole 5

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