If I were to open up any business in the world, it would be a donut shop.
There is just something so special to me about a fluffy donut, dripping with glaze or loaded with unique toppings. Any time I travel, I am always sure to stop by the local donut joints and try a few different donuts. My husband and I once visited Chicago for a long weekend and went on a little self made donut tour. It was such a fun time and we sampled some really amazing donuts.
I think my love for the donut stems from childhood. I was never a big fan of bakery donuts, but when my grandma was making donuts I would get excited. She would make a simple cake donut, deep fried until crispy on the outside and dense and perfect on the inside, and then she’d toss them in a mixture of cinnamon and sugar. Those donuts are now one of my favorite things to make my own kids.
Of course, deep frying donuts isn’t the easiest thing to do, especially on busy mornings. The smell of fried oil alone is enough to make me want to skip that step. Then you add in the clean up and I’m running over to preheat the oven instead.
I bake donuts quite a bit. I love to make these baked pumpkin donuts! I do have a donut pan, but I like making donut holes, because they’re easier to pop in your mouth and most everyone has a mini muffin tin! That’s right – you’ll use a mini muffin tin to make these baked pumpkin donuts.
The pumpkin keeps these moist and add that gorgeous orange color we love this time of year and the cinnamon, nutmeg, ginger, and cloves give it that flavor that you crave. Your house will smell divine while these are in the oven!
To glaze these, I just whipped up a simple sugar glaze made of powdered sugar and milk. Be sure to break up any clumps of powdered sugar with your whisk before drizzling in the milk.
I hope you enjoy these baked pumpkin donut holes just as much as we do!
The Perfect Pan for Mini Muffins
When it comes to bakeware, most home cooks have a single small, 12-cup mini muffin tin. Which means it takes twice as long to cook up a decent sized batch of goodies or you have to buy two pans, just to bake up one batch. Is this how it goes in your kitchen? It used to happen all the time in mine. My already-cluttered cupboards were full of two sets of 12-cup mini muffin tins. Smaller than the other pans, they were hard to organize and I was always losing them in the back of my shelves of bakeware. There’s nothing worse that rattling around through dozens of pans, just so you can find one mini muffin tin. Gah!
But then, I found the Good Cook 24-Cup Nonstick Mini Muffin and Cupcake Pan. The perfect size for one batch, this heavy-duty nonstick mini muffin pan has a channeled surface for airflow, which means your minis bake up perfectly every single time. Priced under $15, treat yourself to this versatile kitchen essential. You’ll be able to bake up a whole batch of these yummy Pumpkin Donut Hole Muffins all at once. Buy it Now on Amazon.
Glazed Pumpkin Donut Holes
Baked pumpkin donut holes dipped in a simple, crackly glaze.
- 2 cups all-purpose or white whole wheat flour
- 1/2 cup brown sugar, packed
- 1 1/2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cloves
- 1/2 cup canned pumpkin
- 2 eggs
- 1/4 cup milk
- 1/4 cup melted butter
- 1 1/2 cups powdered sugar
- 3 to 4 tablespoons milk
Preheat oven to 375 degrees. Spray a mini muffin pan with non-stick spray. Add the dry ingredients to the bowl of a stand mixer fitted with the whisk. Mix to combine. Add the pumpkin, egg, milk, and oil to the bowl and beat until well combined. Use a medium cookie scoop to scoop batter into pan and bake for 8-10 minutes or until a tester comes out clean. While the donuts are cooling in the pan, prepare the glaze. Whisk the powdered sugar in a small bowl to break up any clumps. Whisk in 3 tablespoons of milk. Add an extra tablespoon if needed to make a smooth glaze. Dip the donut holes (slightly warm or cool) in the glaze and let sit for 5 minutes to firm up.