Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup pumpkin puree
- 1/4 cup milk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- Cooking spray or melted butter for greasing the pan
Instructions
- Preheat your oven to 350°F (175°C). Grease a mini muffin tin with cooking spray or melted butter.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk together the pumpkin puree, milk, egg, melted butter, and vanilla extract until well combined.
- Add the wet ingredients to the dry ingredients, stirring just until combined. Be careful not to overmix.
- Spoon the batter into the prepared mini muffin tin, filling each cup nearly to the top.
- Bake in the preheated oven for 10-12 minutes or until a toothpick inserted into the center comes out clean.
- Allow the Baked Pumpkin Donut Holes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- Optional: Roll the cooled donut holes in cinnamon sugar for an extra touch of sweetness.
- Serve and enjoy these delightful Baked Pumpkin Donut Holes, savoring the warm and comforting flavors of pumpkin and spices in each bite.
