Pumpkin Spice Doughnut Holes

We tried these oven-baked pumpkin spice doughnut holes for the first time last weekend, and oh my goodness, they were amazing! Like, “where in the world did my self control go?” amazing!!! We are so excited to share this melt in your mouth fall recipe with you!

Cole is always asking to help me in the kitchen (which I love!) and this recipe was perfect for him! He handled all the mixing of the ingredients and then rolled each doughnut hole in the cinnamon sugar. He also assigned himself the role of taste tester– it’s a tough job, but somebody has to do it! Our recipe was adapted slightly from Cake’s Cottage.

Ingredients:

• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg
• 3/4 cup pumpkin puree (not pumpkin pie filling)
• 1/2 cup brown sugar
• 1/3 cup vegetable oil
• 1 egg
• 1 teaspoon vanilla extract
• ½ cup milk

For the cinnamon sugar coating you will need:

• 1 stick of butter, melted
• cinnamon sugar (I always just estimate when making mine, but the ratio is roughly 1/2 cup sugar and 1 tablespoon of cinnamon. Feel free to adjust more or less cinnamon to your taste.

Instructions:

1. Preheat the oven to 350 degrees Fahrenheit and grease a 24-cup mini muffin tin with cooking spray.
2. In a medium bowl, mix flour, baking powder, cinnamon, salt, ground ginger, and nutmeg.
3. In a separate large bowl, add pumpkin and brown sugar. Mix to combine.
4. To the pumpkin mixture, add in oil, egg, vanilla and milk, and stir thoroughly.
5. Add dry ingredients to the wet ingredients and stir just enough to combine.
6. Using a small ice cream scoop, place equal size dollops of batter in the muffin tin (about 1/2-3/4 full).
7. Bake at 350 degrees Fahrenheit for 10-13 minutes (or until a toothpick comes out clean)
8. While baking, prepare your cinnamon sugar in a bowl and melt butter in a separate bowl.
9. Let the doughnut holes sit a few minutes until cool enough to handle (don’t wait too long, you want these to be warm when you serve them). Then dip them one at a time into the butter and then roll in the cinnamon sugar coating.
10. Devour!