Ingredients for Baked Pumpkin Doughnut Holes
- 1 ½ cups all-purpose flour
- ½ cup whole wheat flour
- 2 teaspoons baking powder
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon salt
- 2 large eggs
- ½ cup vegetable oil
- ¾ cup packed light brown sugar
- 1 cup pumpkin puree
- ½ cup granulated sugar
- 2 tablespoons melted butter
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How to Make Baked Pumpkin Doughnut Holes
- Preheat oven to 425°F (220°C) and lightly spray a mini muffin tin with non-stick cooking spray.
- In a large bowl, whisk together 1 ½ cups all-purpose flour, ½ cup whole wheat flour, 2 teaspoons baking powder, 1 ½ teaspoons ground cinnamon, and ½ teaspoon salt until well combined.
- In a medium bowl, whisk together 2 large eggs, ½ cup vegetable oil, ¾ cup packed light brown sugar, and 1 cup pumpkin puree until smooth.
- Gently pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Fill each mini muffin cup about halfway full using a rounded tablespoon (approximately 1 tablespoon per cup).
- Bake for 9-10 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
- In a shallow dish, combine ½ cup granulated sugar and ½ teaspoon ground cinnamon.
- While the doughnut holes are still warm, lightly brush or dip them in melted butter (about 2 tablespoons), then roll them in the cinnamon-sugar mixture to coat.
- Enjoy these warm, delicious pumpkin doughnut holes! They are wonderful served warm or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
92g
Fat
2g
Carbs
14g
