I think donuts are absolutely delicious, but I rarely ever eat them. I have no problem eating sweets for breakfast, but when it comes to donuts, all I can think about is all the oil they are fried in. Granted, it is all of that oil that makes them so delicious, but it also makes me think twice before I stuff one in my mouth. When I saw this recipe for a baked version of donut holes floating around the internet I knew I had to give them a shot. There is no way anything baked can compete with a true donut, but that doesn't mean they can't be tasty in their own way, and these don't disappoint.
To make these donuts, all you need is a mini muffin pan. A small scoop of batter in each hole bakes up as a small little cake, pretty closely resembling a donut hole. I found that you don't want to fill each hole very full or the donuts end up looking more like a muffin than the donut you're going for. Slightly under filling each indentation helps them bake up round like a true donut hole.
When they're still fresh from the oven, quickly role each donut in butter followed by cinnamon sugar, or just roll them in some powdered sugar. Both versions are delicious. I did find that if you go the powdered sugar route you may need to dip them more than once because the sugar kind of melts into the warm donuts. But that's no problem, with sugar I always figure the more the merrier!
These donut holes turned out extremely moist and tender. They tasted a lot like the inside of a normal donut. Because they aren't fried you don't get the crisp exterior like a normal donut has, but they're so tasty you will hardly even miss it!
Ingredients and muffin tin ready to go
Mix it all up
Start filling those mini muffin holes
(not too full or they will look more like muffins
than donut holes)
Ready for the oven
Beautiful fresh from the oven
Butter with cinnamon sugar!
Powdered sugar is also delicious; they were
both so good, I can't pick a favorite
On it's way to my watering mouth
Baked Pumpkin Spice Donut Holes
From The Craving Chronicles
- 1 3/4 cups (8 1/4 ounces) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoons cinnamon
- 1/2 teaspoons nutmeg
- 1/2 teaspoon allspice
- 1/8 teaspoons ground cloves
- 1/3 cup (75 grams) vegetable oil
- 1/2 cup (100 grams) brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 3/4 cup (200 grams) canned pumpkin
- 1/2 cup (130 grams) milk
- 1 stick of unsalted butter, melted
- 2/3 cup granulated sugar
- 2 tablespoons cinnamon
- Powdered sugar
Preheat oven 350°F. Spray each cup in a 24-cup mini muffin tin with baking spray or butter generously.
In a medium bowl, whisk together flour, baking powder, salt and spices (through cloves). In a separate, large bowl whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until smooth. Add dry ingredients to wet ingredients and mix until just combined – do not over mix!
Divide batter evenly among muffin cups. Bake at 350°F for 10-12 minutes or until a toothpick comes out clean.
While the muffins bake, melt butter in one bowl, combine granulated sugar and cinnamon in another bowl and put powdered sugar in a third bowl. Remove muffins from oven and cool for 2 minutes, or until just cool enough to handle. Dip each muffin in melted butter, then roll in cinnamon sugar to coat or dip each muffin directly in the powdered sugar.