The Freshman Cook: Baked Pumpkin Doughnut Holes / #PUMPKINWEEK

There is just something about Doughnut Holes that make me think of fall! They always taste so great when there is a slight chill in the air, a roaring campfire, and lots of friends! These Baked Pumpkin Doughnut Holes are the perfect way to welcome fall, start your day, or celebrate anything!

Baked Pumpkin Doughnut Holes  

(printed recipe at bottom of page) Makes 3 1/2 dozen

2 cups Flour

2 teaspoon Baking Powder

Pinch Salt

1 teaspoon Nutmeg

1 1/2 teaspoon Cinnamon

2 Eggs

1/4 cup Sunflower Oil

1 cup Brown Sugar

1 cup Pumpkin

Glaze 
4 ounces Cream Cheese
1/2 cup Confectioner’s Sugar
1 teaspoon Vanilla Extract
3-4 tablespoon Milk

Mix flour, baking powder, salt, nutmeg and cinnamon in mixing bowl. Set aside.

Add eggs, oil, brown sugar, and pumpkin to a separate bowl. Mix together.

Add wet ingredients to the dry ingredients and mix together.

Lightly spray a mini cupcake pan with baking spray. Fill each cavity with 1 tablespoon scoops of batter. Bake at 350 degrees for 7-8 minutes. Cool completely.

Add cream cheese glaze ingredients to a blender. Mix on high until glaze is smooth with no lumps. If too thick, add another tablespoon of milk.

Pour into bowl and dunk doughnuts into glaze, submerging them to completely cover. 

Let doughnuts drain and dry on a wire rack on top of parchment paper. 

Sprinkle and Enjoy!

Look at all of these amazing recipes from blogging friends!!

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No-Churn Pumpkin Pie Ice Cream from Love and Confections
Old Fashioned Soft Pumpkin Cookies from Family Around The Table
Pumpkin Cinnamon Rolls from The Redhead Baker
Pumpkin Doughnut Holes from The Freshman Cook
Pumpkin Fudge from Palatable Pastime
Pumpkin Grilled Cheese with Apples and Cheddar from Making Miracles
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Pumpkin Sage Cloverleaf Rolls from The Crumby Cupcake

yield: 3-4 dozenAuthor: The Freshman Cookprint recipe

prep time: 30 MINScook time: 20 MINStotal time: 50 mins

Doughnuts

• 2 cups Flour
• 2 teaspoon Baking Powder
• Pinch Salt
• 1 teaspoon Nutmeg
• 1 1/2 teaspoon Cinnamon
• 2 Eggs
• 1/4 cup Sunflower Oil
• 1 cup Brown Sugar
• 1 cup Pumpkin

Glaze

• 4 ounces Cream Cheese
• 1/2 cup Confectioner’s Sugar
• 1 teaspoon Vanilla Extract
• 3-4 tablespoon Milk

1. Mix flour, baking powder, salt, nutmeg and cinnamon in mixing bowl. Set aside.
2. Add eggs, oil, brown sugar, and pumpkin to a separate bowl. Mix together.
3. Add wet ingredients to the dry ingredients and mix together.
4. Lightly spray a mini cupcake pan with baking spray. Fill each cavity with 1 tablespoon scoops of batter. Bake at 350 degrees for 7-8 minutes. Cool completely.
5. Add cream cheese glaze ingredients to a blender. Mix on high until glaze is smooth with no lumps. If too thick, add another tablespoon of milk
6. Pour into bowl and dunk doughnuts into glaze, submerging them to completely cover.
7. Let doughnuts drain and dry on a wire rack on top of parchment paper.
8. Sprinkle and Enjoy!