Cinnamon Baked Doughnut Holes

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quick-n-easy
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 40 doughnut holes

Recipe photo

A basic cinnamon muffin batter is easily converted to baked doughnut holes, sweet little spheres of cinnamon-y cake doughnut. All you need is a doughnut hole pan, and this recipe.

Cinnamon Baked Doughnut Holes

star rating (12) rate this recipe »
quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: 40 doughnut holes
Published: 10/10/2012

Ingredients

Doughnuts

  • 1/4 cup (4 tablespoons) butter
  • 1/4 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/3 cup brown sugar
  • 2 large eggs
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 2 2/3 cups King Arthur Unbleached All-Purpose Flour
  • 1 cup milk

Coating

Tips from our bakers

  • To make full-sized doughnuts, spoon the batter into a lightly greased standard doughnut pan, filling the wells to about 1/4" shy of the rim; bake in a preheated 350°F oven for 15 to 18 minutes, until a toothpick inserted into one of the doughnuts comes out clean. Remove from the oven, and shake warm doughnuts in cinnamon-sugar. The recipe makes 12 to 14 doughnuts, depending on how full you fill the wells in the pan, so you'll have to bake in at least two batches (unless you have two pans).
  • To make muffins instead of doughnuts, follow our recipe for Doughnut Muffins.
  • To make mini muffins, spoon the batter into greased mini-muffin cups, and bake in a preheated 425°F oven for 10 minutes. Toss muffins in cinnamon-sugar to coat.

Directions

see this recipe's blog »

1) Preheat the oven to 325°F. Lightly grease the top and bottom parts of a doughnut hole pan. If you don't have a doughnut hole pan, a mini muffin pan will work well; see "tips from our bakers," at left below.

2) In a medium-sized mixing bowl, beat together the butter, vegetable oil, and sugars until smooth.

3) Add the eggs, beating to combine.

4) Stir in the baking powder, baking soda, salt, nutmeg, and vanilla.

5) Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.

6) Spoon the batter evenly into the prepared pan, filling the cups full; the batter will mound up a tiny bit. Place the top on the pan, and lock it in place with the clips.

7) Bake the doughnut holes for 15 to 17 minutes, or until they're a pale golden brown and a cake tester inserted into the middle of one of the center holes comes out clean.

8) Loosen the edges of the holes if necessary, and gently return them onto a rack to cool briefly. Grease the pan again, and bake as many more batches as necessary to use up the batter.

9) Place the cinnamon-sugar in a paper bag, and add the doughnut holes a few at a time. Shake gently to coat the holes with the cinnamon-sugar. If the holes have cooled too much and aren't holding the sugar, spritz them very lightly with a bit of water, then shake.

10) Serve doughnuts warm or at room temperature. Store for several days at room temperature, lightly covered; freeze for longer storage.

Yield: about 40 doughnut holes.

Reviews

1 2  All  
  • star rating 02/26/2015
  • PJ from Philadelphia, PA
  • Made this for my son's class. Very easy for us to make (need to get a second donut hole form so I can bake while I make). Our only addition was to add applesauce for additional moisture.
  • star rating 05/26/2014
  • Kaky from Milwaukee, WI
  • These are easy to make quickly. I just put them in ziplock bags of either cinnamon sugar or powdered sugar almost immediately and find just enough stick. My kids love them.
  • star rating 10/20/2013
  • Whitney from Las Vegas
  • Simple to make. Will definitely make again!
  • star rating 02/23/2013
  • January from Nebraska
  • Great recipe when balls are dipped in melted butter and then rolled in cinnamon sugar after they are baked! The melted butter added the little bit of extra flavor lacking in the original recipe.
  • star rating 11/24/2012
  • Donna from Holly Springs, NC
  • The donuts weren't bad, but weren't great either. Perhaps we just need to get use to baked donuts??? I'm going to try a few of the other donut recipes to see if its us or them :-)
    Baked donuts are definitely different than fried. Try a few different recipes to see if you can find a favorite. MJR @ KAF
  • star rating 11/07/2012
  • elas44 from KAF Community
  • I made these this morning in my Baby Cakes maker and they were wonderful and got rave reviews at work. They were brown all over and sprinkled with powdered sugar. I couldn't get the cinnamon sugar to stick. Great recipe - will use over and over.
    I am glad this recipe was a hit! While still warm, dunk the holes in cinnamon sugar. Elisabeth
  • star rating 10/31/2012
  • samintx from KAF Community
  • I bought the KA pans and made the recipe. However, mine didn't come out all over browned like the pictures. Only the top half was slightly brown. The donut hole itself was not something I would serve. Like cornbread. I threw them all out after eating one. I'm going to try another recipe altho others here seem to like the KA recipe.
    I'm so sorry to hear that this didn't work out for you. Please don't hesitate to contact our hotline if you would like to troubleshoot. MJR @ KAF
  • star rating 10/29/2012
  • Joycebuster664 from KAF Community
  • I made them in my ebleskiver pan in the oven . They came out great. Dusted them with cinnamon sugar and half with confectionary sugar coconut milk powder . Liked them both.
  • star rating 10/22/2012
  • dstutler from KAF Community
  • This recipe is wonderful!! I made these in a regular doughnut pan (which by the way is great...much better than the one from the craft store that I purchased for my daughter..BTW I will be getting her one from KA for Christmas!) they smelled wonderful and looked so pretty. I rolled mine in the special cinnamon sugar mix from KA--another of my favorite products. They were a huge hit at my house and I'll be making them again this week! Great recipe and great products!
  • star rating 10/21/2012
  • CheesecakeBaker from KAF Community
  • Fabulous!!!! The texture was perfect: not dry, not soggy. Just slightly crisp on the outside. My only change was with the nutmeg. I love nutmeg as an essence, but not as an overpowering flavor, so I cut it down to 1/4 tsp & will use even less next time. Also, filling the cavities full caused a lot to grow out of the top, which makes neat little cups for filling with frosting, but wasn't the point. Slightly less than full was just right.
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