Baked Pumpkin Doughnut Holes Recipes

BAKED PUMPKIN DOUGHNUTS

Steps:

• For the doughnuts: Preheat the oven to 350 degrees F.
• Whisk the flour, pumpkin pie spice, baking powder and salt together in a medium bowl.
• Beat the pumpkin puree, sugar, vegetable oil, butter, vanilla and eggs and together in another large bowl until smooth.
• Add the flour mixture to the pumpkin mixture and beat until just combined.
• Fill three 6-cup nonstick doughnut pans with the batter so that each mold is almost full. Smooth the tops with a moistened finger.
• Bake the doughnuts until a wooden pick inserted into the center comes out clean, about 15 minutes. Invert the doughnuts onto a cooling rack.
• For the topping: Stir the sugar and cinnamon together in a shallow bowl. Working one at a time, brush the doughnuts all over with butter, then dip them in the cinnamon sugar to coat. Serve warm or at room temperature.

BAKED PUMPKIN DOUGHNUT HOLES

Steps:

• Preheat oven to 425 F and lightly spray mini muffin tins with non-stick cooking spray.
• Whisk flours, baking powder, 1 1/2 tsp cinnamon, and salt in a large mixer bowl until combined.
• Whisk eggs, oil, brown sugar, and pumpkin in medium mixing bowl until well combined.
• Pour pumpkin mixture into flour mixture and stir until just combined.
• Fill each mini muffin cup with about 1 rounded tbsp or until about half full.
• Bake for 9-10 minutes until toothpick inserted in middle comes out clean, then cool on wire rack until cool enough to handle.
• Combine sugar and second amount of cinnamon in a shallow bowl.
• Brush or dip the holes in melted butter to lightly coat and then roll in cinnamon sugar mixture (for less fat, skip the butter and just roll in cinnamon sugar).
• Eat warm or at room temperature!