Baked Whole Wheat Pumpkin Donut Holes

We’ve made baked whole wheat pumpkin donut holes twice this year, and they are so good!

The picture really doesn’t say it all (since I took it late in the evening when there wasn’t much natural light).

You’ve got to try these.

And guess what?

They’re kinda healthy…kinda.

They do have sugar and butter. However, they’re also made with whole wheat flour, and they are baked, not fried! Yeah! 🙂

Everyone in my family loves these…even the ones that aren’t into all things pumpkin.

These delicious donut holes could also be called, “jumbo donut holes or giant donut holes” or something along those lines, because they are made in a muffin pan. Ideally, I would’ve made these in a mini-muffin pan, but since I don’t own a mini-muffin pan, I baked these in our regular muffin pan. They’re about twice the size of a normal donut hole, which probably makes them twice as good, right?

Anyway, these baked whole wheat pumpkin donut holes would make a delicious snack or even a fabulous homemade holiday gift. You could make a batch of these, wrap them up all pretty, and give them away to those you love the most in this world. 🙂

They will thank you.

Here’s the recipe:

Baked Whole Wheat Pumpkin Donut Holes

Ingredients:

• • 1 3/4 cups whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon sea salt (I used fine sea salt)
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon allspice
  • 1/8 teaspoon ground cloves
  • 1/3 cup sunflower oil
  • 1/2 cup light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3/4 cup canned pumpkin
  • 1/2 cup milk (I used almond milk)

• • 5 tablespoons unsalted butter, melted
  • 2/3 cups organic cane sugar
  • 2 tablespoons cinnamon

Directions:

1. Preheat the oven to 350 degrees.
2. Spray the muffin pan with non-stick cooking spray and set it aside on the counter.
3. In a medium-sized bowl, whisk together the flour, baking powder, sea salt, cinnamon, nutmeg, allspice, and ground cloves.
4. In a second, large bowl, add the sunflower oil, brown sugar, egg, vanilla extract, pumpkin, and milk, then whisk those ingredients together.
5. Add the dry ingredients to the bowl with the wet ingredients and mix everything together with a spatula, just until the ingredients are combined.
6. Use a 1/4 measuring cup and a spoon to measure out the batter and spoon it into the muffin cups. I like using a 1/4 measuring cup to measure out the batter and spoon it into the muffin cups so that the donut holes are about the same size and cook evenly.
7. Bake in the oven for 20-25 minutes or until the tops of the muffins are firm.

Directions for the outer coating of the donut holes:

While the donut holes bake, melt the butter in a small bowl and set aside. In a separate, small bowl, stir together the sugar and cinnamon and set aside.

Once the donut holes are finished cooking, remove them from the oven, and allow them to cool for 4-5 minutes. Then carefully, remove them from the muffin pan, and roll each one first in the melted butter, then in the cinnamon sugar.

*This recipe makes approximately 11 jumbo donut holes

Enjoy!