PUMPKIN DOUGHNUT HOLES (IN A MINI MUFFIN PAN!)

August 23, 2016

This is not a drill, people. Multiple baked good terms got thrown around in that recipe title. I love doughnuts, but have never been up for investing in a whole doughnut (or doughnut hole) pan just to make them at home.

The ideal scenario has been found – making doughnut holes with a pan you already own. This is really straight forward and easy. I hope you enjoy a splendid autumn stupor, grinning as nutmeg-y cinnamon sugar coats your taste buds. In conclusion, NO ONE SHOULD BE LEFT ALONE WITH THESE.

PUMPKIN DOUGHNUT HOLES (IN A MINI MUFFIN PAN!)PUMPKIN DOUGHNUT HOLES (IN A MINI MUFFIN PAN!)
Makes 36 doughnut holes

18 tablespoons softened butter, divided
¾ cup brown sugar
1 and ¼ cups pumpkin puree
2 eggs
3 cups flour
2 and ½ teaspoons baking powder
¼ teaspoon baking soda
1 teaspoon salt
4 teaspoons cinnamon, divided
½ teaspoon nutmeg
1/3 cup milk
¾ cup sugar

Preheat oven to 350 degrees. In a stand mixer, beat together 10 tablespoons butter and brown sugar on medium speed for 3 minutes. Add pumpkin puree and eggs and mix for another 1 minute. In a separate bowl, stir together flour, baking powder, baking soda, salt, 1 and ½ teaspoons cinnamon, and nutmeg. Slowly incorporate the dry ingredients into the pumpkin mixer on low speed. Add milk and continue to mix until all ingredients are evenly distributed. Divide batter into a greased mini muffin pan. Bake for 12-14 minutes.

PUMPKIN DOUGHNUT HOLES (IN A MINI MUFFIN PAN! from Rachel Schultz

Transfer muffins to wire cooling rack and allow to cool for 15 minutes. Meanwhile, melt 8 tablespoons of butter in a bowl. Combine sugar and 2 and ½ teaspoons cinnamon and spread across a plate. Dunk doughnut holes in butter and coat in cinnamon sugar. Return to baking rack to cool.

4.3 from 4 reviews
PUMPKIN DOUGHNUT HOLES (IN A MINI MUFFIN PAN!)
 
Author:
Ingredients
  • 18 tablespoons softened butter, divided
  • ¾ cup brown sugar
  • 1 and ¼ cups pumpkin puree
  • 2 eggs
  • 3 cups flour
  • 2 and ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon salt
  • 4 teaspoons cinnamon, divided
  • ½ teaspoon nutmeg
  • ⅓ cup milk
  • ¾ cup sugar
Instructions
  1. Preheat oven to 350 degrees.
  2. In a stand mixer, beat together 10 tablespoons butter and brown sugar on medium speed for 3 minutes. Add pumpkin puree and eggs and mix for another 1 minute.
  3. In a separate bowl, stir together flour, baking powder, baking soda, salt, 1 and ½ teaspoons cinnamon, and nutmeg. Slowly incorporate the dry ingredients into the pumpkin mixer on low speed. Add milk and continue to mix until all ingredients are evenly distributed.
  4. Divide batter into a greased mini muffin pan. Bake for 12-14 minutes.
  5. Transfer muffins to wire cooling rack and allow to cool for 15 minutes.
  6. Meanwhile, melt 8 tablespoons of butter in a bowl. Combine sugar and 2 and ½ teaspoons cinnamon and spread across a plate.
  7. Dunk doughnut holes in butter and coat in cinnamon sugar. Return to baking rack to cool.

Adapted from Martha Stewart.

My New Cookbook


PRE-ORDER NOW:  AMAZON | BARNES & NOBLE

Comments

  • I can’t believe it’s already time for pumpkin! But I’m totally fine with it :) These look amazing!

    • Rachel Schultz

      Get ready!!!!

  • Pam

    i have made these several times now and they are delicious! They really do have a doughnut taste(the nutmeg?). Even without the cinnamon sugar topping, still good! These freeze well, too.

  • Anonymous

    Can I use the pie filling? Really want to try these but unfortunately when I read what was needed it said pumpkin. It was only when I went further into the site to read the how to’s it said purée not pie filling. I’m all set to make these, ( everything’s out and measured) but have filling not purée.
    Help.

  • […] Pumpkin Donut Muffin recipe adapted from Rachel Schultz Glaze recipe slightly adapted from Love and […]

  • Jennifer

    I whipped these muffins up for my boys for a breakfast treat before school. They were a huge hit! I tried to rate this 5 stars, but it wouldn’t let me. This recipe will go in my recipe file to make again.

    • Rachel Schultz

      Sorry about that! I hope I can get the tech-stuff figured out. But so glad the muffins were a hit!

  • Justine

    This receipt sounds delish . Will try soonest

  • Jasmine

    WOW! These are hands down the most delicious muffins i have ever made.

    • Rachel Schultz

      I love to hear that!

  • dani

    Sui I’m about to make these bad boys…what do you think for storage? Tupperware? Fridge? Did you have any leftovers and try them the next day? So many questions… (:

  • Lynn

    Do you know if they freeze well??

    • Rachel Schultz

      I’ve not tried it, but I bet they wouldn’t be as good.

  • Patty Richardson

    Love to bake! Cant wait to try these!!!

  • Thanks for brining these delicious goods to Milwaukee. As soon as my wife can eat gluten, I’ll make some for her.

    • Rachel Schultz

      You’re welcome! Maybe some gluten free substitutions?

  • Andrea

    Yum! I’m going to try this recipe tomorrow! Thanks for sharing.

    • Rachel Schultz

      You’re welcome; enjoy!

  • YUM! I literally find myself pinning ALL your recipes! And these muffins…possibly my favorite yet!

    • Rachel Schultz

      Thanks Livi! I hope you enjoy them :)

Leave a Comment

Rate this recipe:  

Copyright © Rachel Schultz 2017