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Baked Pumpkin Donut Holes

Baked Pumpkin Donut Holes

These baked pumpkin donuts holes are smothered in cinnamon sugar goodness! Perfect for breakfast or dessert! Ingredients
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Keyword: Breakfast



  • cups War Eagle Mill Organic Unbleached All-Purpose Flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground nutmeg
  • ¾ cup pumpkin puree
  • ½ cup brown sugar
  • cup vegetable oil
  • 1 egg
  • 1 teaspoon vanilla extract
  • ½ cup milk

Cinnamon Sugar Coating:

  • 1 stick of unsalted butter melted
  • cup granulated sugar
  • 1 tablespoon cinnamon


  • Preheat oven to 350 degrees.
  • Use nonstick cooking spray to grease a 24-cup mini muffin pan.
  • Sift flour into medium mixing bowl, add in baking powder, salt, nutmeg and pumpkin pie spice.
  • In another large bowl, add in the pumpkin puree and mix in brown sugar.
  • Mix in the oil, vanilla extract, and add one egg.
  • Pour in milk, and mix well until smooth.
  • Add dry ingredients to the wet ingredients and stir until combined. *Take care to not overmix
  • Scoop the batter into greesed muffin pan, about ¾ full each cup, and bake at 350 degrees for 12 minutes, or until a toothpick comes out clean.
  • Remove the muffins from the oven and allow to cool for a few minutes.
  • Pour melted butter into a small to medium sized bowl.
  • Pour sugar and cinnamon into a small to medium sized bowl.
  • Roll donuts around in melted butter and then coat in cinnamon sugar mixture.
  • Serve and enjoy

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