Pumpkin Spice Donut Holes

I’ve finally broken down.  I’ve wanted to make these, these and these – but haven’t been able to, since I lack a donut pan.  (Perhaps I should put one on my Christmas list?!)
But I spied this recipe awhile back and have been thinking about making them.  I woke up on Saturday morning with them on my mind.  My husband had already left to go bike riding.  When I went into the kitchen and discovered that he didn’t leave any coffee for me, I decided that these pumpkin donut holes were going to be needed to get that day started off on the right foot.
The beautiful part about these…you use a mini muffin pan and they taste just like donuts!  I made my own coffee and enjoyed these with the kids.  They were fabulous, even better with a little dab of Nutella on top.
1 3/4 cup FLOUR
2 teaspoons BAKING POWDER
1/2 teaspoon SALT
1/2 teaspoon SAIGON CINNAMON*
1/2 teaspoon NUTMEG
1/2 teaspoon ALLSPICE
1/8 teaspoon GROUND CLOVES
1/2 cup BROWN SUGAR, packed
1 teaspoon VANILLA
1/2 cup MILK
1/4 cup BUTTER, melted
2/3 cup SUGAR
1 1/2 Tablespoons SAIGON CINNAMON*
Preheat oven to 350°.  Grease a mini muffin tin with cooking spray.
In a medium bowl, mix together flour, baking powder, salt and spices.
In a separate bowl, combine oil, brown sugar, egg, vanilla, pumpkin and milk.  Mix well.
Add dry ingredients to the wet ingredients, stir until just combined.
Fill muffin cups about 2/3 of the way full (I used my cookie scoop).  Bake for 10-12 minutes or until they test done with a toothpick.
Melt butter in a small bowl.  In a different small bowl, combine sugar and cinnamon.  After donuts are done and have cooled enough to handle, dip them in the butter and then roll in the cinnamon-sugar mixture.  (I just dipped the tops and sides into the butter.)
*These are best enjoyed immediately.
 Saigon cinnamon is a different, more flavorful variety than ordinary ground cinnamon.  For this recipe, I used Penzey’s Vietnamese Cinnamon.  It’s incredible, I love it because it has the red-hot-cinnamon taste to it.  If you don’t have this, regular cinnamon would work just fine.
Recipe Source: Slightly adapted from Polish the Stars
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  1. says

    These look delicious! I want some for breakfast this morning! And you should totally invest in a donut pan. It’s been one of my favorite purchases, and they are pretty inexpensive!

  2. says

    I have spare kids at my house in the am and I make everyone breakfast… these are so on the menu this week!

  3. says

    I love that these can be baked in a mini muffin tin! Mine is sitting around collecting dust, but I think it’s time to end all that and make some donuts!

  4. says

    These look wonderful and your tip about the cinnamon was really appreciated. This was my first visit to your blog, so I took some extra time to browse through your earlier entries. I’m so glad I did that. You’ve created a great spot for your readers to visit and I really enjoyed the time I spent here. I’ll definitely be back. I hope you have a great day. Blessings…Mary

  5. says

    I made my own version this morning based on your recipe. I blogged about it but made sure to give you credit! I’m following you now.

  6. says

    These look amazing… and I have pumpkin in the cupboard! New follower from A SEason for All Things. I look forward to reading more of your posts/recipes! ~ Ellen

  7. says

    Yea!!! You made donuts!!! I am so glad that you didn’t let the lack of a pan stop you!!! These look perfect for a quiet morning with coffee…hhhhmmm…now I am wanting donuts like nothing else:-)

  8. says

    These just look awesome! Thank you so much for sharing your fabulous recipe with Full Plate Thursday. Hope you are having a great week end and please come back soon.
    Miz Helen

  9. says

    I’m a little bit obsessed with the pumpkin donuts from Dunkin Donuts, and I’ve converted my son too. These will be awesome in a few weeks when the pumpkin donuts are no longer available. Thanks for linking up at A Little Nosh this week!


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