Pumpkin Doughnut Holes

Pumpkin Doughnut Holes
So, I have this little cake pop maker that my in-laws gave to me for my birthday a few years ago and I absolutely love using it to make doughnut holes. I can’t believe that I haven’t shared any recipes for it here…but I guess that would mean we couldn’t inhale them immediately, giving me a chance to photograph them.

Lucky for you, I have been really pushy, bossy diligent about making sure I get photos of food before letting the boys at it since I want to have a stock pile of recipes and photos for once peanut arrives. I have a feeling I won’t be doing much cooking the first few weeks but I still want to pop in and share some yumminess with you all. But we all know what they say about the best laid plans so please forgive me if I am absent for a bit while we adjust to all these big changes.
Pumpkin Doughnut Holes

Speaking of all the changes coming up, have I mentioned that I’m kind of panicking. There are some days that I am literally checking the clock every few minutes, praying it will say 5:20 because that’s when Joel will be home and I’ll have some help. And that’s just with one. How am I going to handle two, while being sleep deprived? Those close to me know I need my sleep.

Hah, this is going to be interesting. I know there is going to be a big adjustment and learning period and that we will get into a schedule that works for us. And I know we will have days that are just downright awful and Joel will come home to a crazed lunatic. But it will all work out, right? Right?

Anyway, you’ve heard enough about my hopeful irrational fear of being a mother of two…back to the doughnut holes.

Noah and I had a blast whipping these up. They were quick and easy to make with the cake pop maker and turned out super moist. But if you don’t have a cake pop maker, don’t worry. These can be baked up in mini muffin tins, they just won’t look as doughnut hole-y. They are the perfect spicy pumpkin breakfast this fall.

Pumpkin Doughnut Holes
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  1. 1 3/4 cups all-purpose flour
  2. 2 tsp. baking powder
  3. 1/2 tsp. salt
  4. 1/2 tsp. cinnamon
  5. 1/2 tsp. nutmeg
  6. 1/2 tsp. allspice
  7. 1/8 tsp. ground cloves
  8. 1/3 cup vegetable oil
  9. 1/2 cup brown sugar
  10. 1 egg
  11. 1 tsp. vanilla extract
  12. 3/4 cup pumpkin
  13. 1/2 cup milk
Cinnamon Sugar Coating
  1. 1/2 cup butter, melted
  2. 2/3 cup granulated sugar
  3. 1 Tbsp. cinnamon
  1. Preheat oven 350°F. Spray each cup of a mini muffin tin with cooking spray. Or, if you have a cake pop maker, plug it in to preheat.
  2. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, allspice, and cloves. In a large bowl, whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until smooth. Add dry ingredients to wet ingredients and stir until just combined.
  3. If baking in the oven, use a two tablespoon cookie scoop to divide batter among muffin cups until they are about 2/3 full. Bake at 350°F for 10-12 minutes or until a toothpick inserted in the center comes out clean. If you are using a cake pop maker, spoon about a tablespoon of batter into each hole, close the lid and cook for 4-6 minutes (only took 4 for mine).
  4. Meanwhile, melt the butter. In another bowl, combine the granulated sugar and cinnamon. Remove muffins from oven or cake pop maker and cool for 2 minutes, or until just cool enough to handle. Dip each doughnut hole in melted butter, then roll in cinnamon sugar to coat.
Meg's Everyday Indulgence https://www.megseverydayindulgence.com/

One comment

  1. Oh my goodness they look so unbelievably tasty!

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