Baked Pumpkin Doughnut Holes with Brown Butter

Created by: Nicole Leggio, Cooking for Keeps

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.

  • 1 ¼ cup all-purpose flour
  • ¾ tsp. baking powder
  • ¼ tsp. salt
  • 2 ¼ tsp. cinnamon, divided
  • Pinch of ground nutmeg
  • Pinch of ground allspice
  • 1 cup sugar, divided
  • 1 large egg
  • ½ tsp. vanilla extract
  • 4 Tbsp. unsalted butter, 2 Tbsp. melted for batter and 2 Tbsp. solid
  • ¼ cup + 1 Tbsp. whole milk
  • 1/3 cup + 1 Tbsp. pumpkin puree
  1. Preheat oven to 350°F. Spray two mini cupcake pans with non-stick cooking spray.
  2. In a medium bowl, whisk together flour, baking powder, salt, ¼ teaspoon cinnamon, nutmeg, allspice and ½ cup sugar.
  3. 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.
  4. 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.
  5. 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.
  6. Mix remaining cinnamon and sugar together in a small bowl. Once doughnuts have cooled, toss in melted brown butter, then toss in cinnamon sugar.

This recipe makes 18 doughnut holes, but you may want to make a double batch, because they could just disappear before your eyes!

View Party Plan: Fall Flavors