Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ cup brown sugar, packed
- 1/3 cup vegetable oil or melted coconut oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup milk
- For the Coating: 4 tablespoons melted butter, ½ cup granulated sugar, 1 tablespoon pumpkin pie spice
Instructions
- Preheat your oven to 350°F (175°C). Generously grease a 24-cup mini-muffin tin with non-stick cooking spray or a light coating of butter. Set the pan aside while you prepare the batter.
- In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and 2 teaspoons of pumpkin pie spice. Ensure there are no large clumps of spice left for a consistent flavor in every bite.
- In a separate large bowl, whisk together the pumpkin puree, brown sugar, oil, egg, vanilla extract, and milk until the mixture is smooth and the sugar has mostly dissolved.
- Gently fold the dry ingredients into the wet ingredients using a spatula. Mix until just combined. Be careful not to overmix the batter, as this can result in tough, dense donut holes rather than fluffy ones.
- Scoop about one tablespoon of batter into each prepared mini-muffin cup. Bake for 10 to 12 minutes, or until a toothpick inserted into the center of a donut hole comes out clean. Let them cool in the pan for 3-5 minutes before transferring them to a wire rack.
- While the donut holes are still warm, melt the 4 tablespoons of butter in a small bowl. In another bowl, mix the granulated sugar and remaining pumpkin pie spice. Dip each donut hole into the melted butter, then roll it in the sugar mixture until fully coated. Serve immediately while warm.
- Cook Time: 27 minutes