Ingredients:

  • 1.75 cups all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp fine sea salt
  • 2 tsp pumpkin pie spice
  • 1 cup pumpkin purée
  • 0.5 cup light brown sugar, packed
  • 0.33 cup vegetable oil
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 3 tbsp unsalted butter, melted
  • 0.5 cup granulated sugar
  • 1 tbsp ground cinnamon

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 24 count mini muffin tin. Note: Preheating is vital so the donuts rise immediately upon entering the heat.
  2. In a medium bowl, whisk together the all purpose flour, baking powder, baking soda, salt, and pumpkin pie spice until the color is uniform and no lumps remain.
  3. In a large mixing bowl, vigorously whisk the pumpkin purée, light brown sugar, vegetable oil, egg, and vanilla extract until the mixture is glossy and smooth.
  4. Slowly fold the dry flour mixture into the wet pumpkin mixture using a silicone spatula. Note: This prevents gluten development which keeps the donuts soft.
  5. Mix only until no white streaks remain. If you keep stirring, the donuts will turn out tough.
  6. Using a small cookie scoop, fill the prepared muffin cavities about 3/4 full. Do not overfill or they will lose their round shape.
  7. Bake for 10-12 minutes or until a toothpick inserted comes out clean and the tops spring back.
  8. While the donut holes are baking, melt the butter in one small bowl and combine the granulated sugar and cinnamon in another.
  9. Remove the tin from the oven and let them sit for 2 minutes until they are just cool enough to handle.
  10. Dip each sphere quickly into the melted butter and then roll in the cinnamon sugar mixture until completely coated and sparkling. Transfer the finished Baked Pumpkin Donut Holes to a wire rack. As they sit for a few minutes, the butter will cool and the sugar will set, creating that magnificent outer crust that makes these so special.