Description
Capture the magic of autumn with these soft, pillowy pumpkin-spiced donut holes. Baked to perfection rather than fried, these treats offer a lighter texture while remaining rich in seasonal warmth. Infused with aromatic spices like cinnamon, ginger, and nutmeg, they are the ideal companion for your morning coffee or a festive brunch. Easy to make and impossible to resist, these bite-sized delights are a cozy staple for any fall kitchen.
Ingredients
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1/4 tsp allspice
1/4 tsp ground cloves
1 large egg
1/2 cup pumpkin puree
1/4 cup buttermilk
1 tsp vanilla extract
3 tbsp melted butter
1/4 cup melted butter (for coating)
1/2 cup granulated sugar mixed with 1 tbsp cinnamon (for coating)
Instructions
Preheat your oven to 350 degrees F and grease a 24-cup mini muffin tin.
In a large bowl, whisk together the flour, sugar, baking powder, salt, and spices.
Add the egg, pumpkin puree, buttermilk, vanilla extract, and 3 tablespoons of melted butter to the dry ingredients.
Stir until just combined, being careful not to overmix the batter.
Spoon the batter into the prepared mini muffin tins, filling each cup about three-quarters full.
Bake for 10-12 minutes or until a toothpick inserted into the center comes out clean.
Allow the donuts to cool slightly, then brush each with the reserved melted butter.
Roll the warm donuts in the cinnamon-sugar mixture until evenly coated.
Notes
Ensure your pumpkin puree is 100% pure pumpkin and not pre-spiced pumpkin pie filling. For the best texture, ensure ingredients are at room temperature before mixing. Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 10
- Cook Time: 10
- Category: Desserts & Sweets
- Method: Baking
- Cuisine: American