It’s almost Halloween! I hid all my candy in the freezer so I wouldn’t be tempted to eat it. Instead, I ate a dozen of these donut holes. Whoops! But these things will change your life. I highly recommend making them. They’re baked if that makes you feel any better.  I mean, they’re practically a health food compared with old-fashioned fried donuts. And most importantly, they are really really really good. And fun to make. And cute. And festive. Hide your Halloween candy and go make them now.Ingredients:

Makes about 40 donut holes

For the Donuts:

  • 1 3/4 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp pumpkin pie spice
  • 1/3 cup vegetable oil
  • 1/2 cup brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 3/4 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup low-fat milk
For the Cinnamon Sugar Coating:
  • 1/2 cup unsalted butter, melted
  • 2/3 cup granulated sugar
  • 2 TB cinnamon


1. Preheat oven to 350 degrees. Spray a mini muffin tin with non-stick spray. (I used a 36 muffin tin and made my donut holes a little larger, you can also use two 24 muffin tins)

2. In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and pumpkin pie spice.

3. In the bowl of a stand up mixer, combine the oil, brown sugar, egg, vanilla, pumpkin and milk until smooth. Slowly add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to overmix!

4. Divide the batter evenly among the muffin tins. Bake for 10 to 12 minutes or until a toothpick inserted in the middle comes out clean.

5. Remove the muffins from the oven and allow to cool for 2 minutes, or until just cool enough to handle.

6. Put the melted butter in one bowl, and combine the sugar and cinnamon in another bowl. Dip each muffin into the butter then roll in the cinnamon sugar to coat. Repeat with the remaining muffins. Serve immediately.


Source: Adapted from Pennies on a Platter