Sometimes you just need something comforting, warm, and delicious – and these doughnut holes fit the bill! They’re bite sized, so they’re perfect if you want something small as a treat, but they’re also great if you want a whole bowl full! The doughnuts themselves are made with cinnamon and nutmeg, giving them a great spiced flavor without being overwhelming. They’re also finished with a cinnamon sugar mixture, which adds a little more spice a sweetness, and a perfect texture. Good luck eating just one!

I’ve made these in the Fall months before, as the spices are perfect for that time of year, but they also work well in the Spring. They’re light and easy, and work anytime of year.

Now, onto the main event – the recipe!

Spiced Doughnut Holes

Alex Kornswiet

These are the perfect treat if you’re looking for a small bite (or more)! Share these with others or enjoy them all to yourself. These have the perfect amount of cinnamon and nutmeg, and the cinnamon sugar coating is the best finishing touch. You’ll be so happy you tried these! And they’re baked – so you get to enjoy doughnuts without as much guilt!

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Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Servings 20 doughnut holes

Ingredients

  

Spiced Doughnut Holes

• 1/4 cup sugar
• 1 egg
• 1/2 teaspoon vanilla
• 1/3 cup vanilla yogurt
• 1 tablespoon butter melted
• 1 tablespoon milk
• 1 cup all-purpose flour
• 1/3 cup cake flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/3 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg

Cinnamon Sugar Coating

• 1 cup sugar
• 1 tablespoon cinnamon

Instructions

 

• Preheat oven to 350 degrees F. Spray doughnut hole pans with cooking spray.
• In a large bowl, mix together sugar, egg, vanilla, yogurt, butter, and milk until combined.
• Next, add in remaining ingredients, and mix until incorporated.
• Divide into doughnut hole pans (I use the Wilton doughnut hole pan. You should only need one for this recipe size.)
• Bake for 8-10 minutes, until toothpick comes out clean. Remove from oven, let cool slightly, and then carefully turn doughnut holes out of the pan.
• If you want to cover these in cinnamon sugar, prepare the coating by mixing together the cinnamon and sugar in a small bowl. Next, toss each doughnut hole (while slightly warm) in the mixture, and coat completely.
• Enjoy!

Notes

SERVING: These are best served warm or at room temperature. 

STORAGE: Store these in a sealed container or plastic bag at room temperature. Enjoy within 2-3 days for the freshest taste and texture. 

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If you make this recipe, remember to tag me on Instagram @bread_andbreakfast, and use the hashtag #breadandbreakfast