Baked Pumpkin Spice Donut Holes Recipes

Steps:

• Whisk the flour, baking powder, salt and 2 teaspoons of the pumpkin pie spice in a large bowl.
• Whisk the egg, melted butter, milk and 1/2 cup of the sugar in a medium bowl.
• Add the flour mixture to the egg mixture.
• Working in batches, fry small scoops of the dough in 2 inches of 350 degrees F vegetable oil, turning, until golden, 3 to 4 minutes. Transfer to a rack to drain, then roll in a mixture of the remaining 1/3 cup sugar and the remaining 1 teaspoon pie spice while warm.

Steps:

• Note: make your own pumpkin pie spice by mixing 2 tablespoons cinnamon, 1 tablespoon ginger, 1 tablespoon nutmeg, and ½ tablespoon cloves; use 2 teaspoons in the dough, and 3 tablespoons in the topping mixture.
• In a large bowl, mix together flour, sugar, baking powder, pumpkin pie spice, and salt.
• In a separate bowl, mix together pumpkin puree, egg, and butter.
• Pour wet mixture into dry mixture and stir together with rubber spatula until fully incorporated. Set aside.
• Heat oil in a frying pan to 325˚F (160˚C).
• While oil is heating, use your hands to shape and roll the pumpkin donut dough into balls. (Greasing your hands with oil will make this process much easier).
• Fry the dough balls until golden brown, about 4-5 minutes. (For best results, fry only 3-4 at a time).
• Drain them on a paper towel and immediately transfer to bowl of the pumpkin pie spice-sugar mix. Gently toss to coat.
• Enjoy!

Steps:

• Preheat the air fryer to 350 degrees F (175 degrees C). Line air fryer basket with parchment paper and spray with nonstick cooking spray.
• Sift flour, baking powder, pumpkin spice, baking soda, and salt into a bowl and set aside.
• Beat brown sugar and butter in a second bowl with an electric mixer until fluffy. Beat in pumpkin, egg, pumpkin syrup, and vanilla extract. Add flour mixture and beat until batter is just combined. Drop batter unto the prepared parchment paper using a medium-sized cookie scoop sprayed with nonstick cooking spray, making sure donut holes are not touching.
• Air fry until donut holes are cooked, 5 to 9 minutes. Air fry in batches if necessary. Cool for about 15 minutes.
• Combine sugar, pumpkin spice, and cinnamon in a small bowl. Spritz cooled donut holes with avocado oil and roll in sugar mixture.

Steps:

• Preheat oven to 425 F and lightly spray mini muffin tins with non-stick cooking spray.
• Whisk flours, baking powder, 1 1/2 tsp cinnamon, and salt in a large mixer bowl until combined.
• Whisk eggs, oil, brown sugar, and pumpkin in medium mixing bowl until well combined.
• Pour pumpkin mixture into flour mixture and stir until just combined.
• Fill each mini muffin cup with about 1 rounded tbsp or until about half full.
• Bake for 9-10 minutes until toothpick inserted in middle comes out clean, then cool on wire rack until cool enough to handle.
• Combine sugar and second amount of cinnamon in a shallow bowl.
• Brush or dip the holes in melted butter to lightly coat and then roll in cinnamon sugar mixture (for less fat, skip the butter and just roll in cinnamon sugar).
• Eat warm or at room temperature!

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray two 6-hole doughnut pans with cooking spray.
• Combine sugar, pumpkin puree, eggs, oil, pumpkin pie spice, salt, and baking powder for the doughnuts in the bowl of a stand mixer; mix until smooth. Gently stir in 1 3/4 cups plus 2 tablespoons flour until just combined. Divide batter among the 2 doughnut pans, filling each well about 3/4 of the way full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes.
• Remove doughnuts from oven and allow to cool for about 5 minutes. Gently transfer doughnuts to a wire rack (you can use a butter knife or small rubber spatula to help release them from the pan if needed).
• Combine sugar and pumpkin pie spice for the dusting on a large pie plate or in a resealable plastic bag. Gently coat doughnuts with the sugar mixture while still warm. Do wait until they have firmed up a little and aren't too fragile or they will crack and break. Best served warm.