Baked Pumpkin Doughnut Holes with Brown Butter

Is there anything more fall than pumpkin? And is there anything more delicious than a doughnut? These baked pumpkin doughnuts make for a fantastic fall treat.

Created by: Nicole Leggio, Cooking for Keeps

Serves: 18Difficulty: Easy

Serves: 18

Ingredients

  • 1 1/4 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 1/4 teaspoons cinnamon, divided
  • Pinch of ground nutmeg
  • Pinch of ground allspice
  • 1 cup sugar, divided
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 4 tablespoons unsalted butter, 2 Tbsp. melted for batter and 2 Tbsp. solid
  • 1/4 cup + 1 Tbsp. whole milk
  • 1/3 cup + 1 Tbsp. pumpkin puree

Directions

  • Preheat oven to 350°F. Spray two mini cupcake pans with non-stick cooking spray.
  • In a medium bowl, whisk together flour, baking powder, salt, ¼ teaspoon cinnamon, nutmeg, allspice and ½ cup sugar.
  • In a liquid measuring cup, whisk together egg, vanilla, 2 tablespoons melted butter, milk and pumpkin puree. Add liquid ingredients to the dry ingredients and mix just until combined.
  • Using a tablespoon ice cream scoop, scoop equal parts of batter into each cupcake tin. Bake for 10-12 minutes or until a wooden toothpick comes out with a few crumbs attached. Cool.
  • While doughnuts bake, melt butter in a small non-stick pan over a medium-high heat. Once butter begins to brown, swirl pan. Swirl until butter smells nutty and is a deep golden brown.
  • Mix remaining cinnamon and sugar together in a small bowl. Once doughnuts have cooled, toss in melted brown butter, then toss in cinnamon sugar.
  • Tip: This recipe makes 18 doughnut holes, but you may want to make a double batch, because they could just disappear before your eyes!

Recipe Information

Serves: 18

Ingredients

  • 1 1/4 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 1/4 teaspoons cinnamon, divided
  • Pinch of ground nutmeg
  • Pinch of ground allspice
  • 1 cup sugar, divided
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 4 tablespoons unsalted butter, 2 Tbsp. melted for batter and 2 Tbsp. solid
  • 1/4 cup + 1 Tbsp. whole milk
  • 1/3 cup + 1 Tbsp. pumpkin puree

Directions

  • Preheat oven to 350°F. Spray two mini cupcake pans with non-stick cooking spray.
  • In a medium bowl, whisk together flour, baking powder, salt, ¼ teaspoon cinnamon, nutmeg, allspice and ½ cup sugar.
  • In a liquid measuring cup, whisk together egg, vanilla, 2 tablespoons melted butter, milk and pumpkin puree. Add liquid ingredients to the dry ingredients and mix just until combined.
  • Using a tablespoon ice cream scoop, scoop equal parts of batter into each cupcake tin. Bake for 10-12 minutes or until a wooden toothpick comes out with a few crumbs attached. Cool.
  • While doughnuts bake, melt butter in a small non-stick pan over a medium-high heat. Once butter begins to brown, swirl pan. Swirl until butter smells nutty and is a deep golden brown.
  • Mix remaining cinnamon and sugar together in a small bowl. Once doughnuts have cooled, toss in melted brown butter, then toss in cinnamon sugar.
  • Tip: This recipe makes 18 doughnut holes, but you may want to make a double batch, because they could just disappear before your eyes!