Baked Pumpkin Spice Donut Holes

Gymnastics is the best sport, to me. How could you not want to flip upside down and twist and turn and tumble? As much as I love gymnastics, it’s by no means an easy sport. My hands are made of steel from all of the rubbing on the uneven bars, and I’ve landed on every body part possible. When I get back from gymnastics, I’m ready to lay down on my bed and be a blob and never move again. But then, I remember these donut holes. I’ve tried making donuts in the past, and they didn’t work (they were more like a muffin that someone put a hole in at the bottom) and I wanted to give donuts a shot again. Sadly, by the time I finished my homework that night at midnight, it was a little too late to start baking, but the next day, the aroma of cinnamon and nutmeg and pumpkin was filling the house before 9:30 at night!

I think we can all agree that donuts make everything better, even if they’re not “real” donuts. But anything coated in butter and cinnamon sugar has to be good, right? Like most people in the food blogger world, the pumpkin craze has taken me over and I bring you these little bites of heaven. They’re made in a mini-muffin pan, and are some of the best cake donuts I’ve had in awhile. 🙂

Baked Pumpkin Spice Donut Holes: From The Craving Chronicles

Makes 30 mini-muffins

Ingredients for the Donuts

  • 1 3/4 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1/2 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1/3 cup vegetable oil
  • 1/2 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 3/4 cup canned pumpkin (not pumpkin pie filling)
  • 1/2 cup milk

Ingredients for the Coating

  • 4 tablespoons melted butter
  • 2/3 cup granulated sugar
  • 2 tablespoons cinnamon


  1. Preheat the oven to 350 degrees and grease a mini-muffin tin.
  2. In a medium sized bowl, mix together the flour, baking powder, cinnamon, nutmeg, allspice, and cloves.
  3. In a separate bowl, mix together the vegetable oil, brown sugar, egg, vanilla extract, pumpkin and milk.
  4. Add dry ingredients to the wet ingredients. Only mix until just combined, be careful not to over mix!
  5. Divide the batter evenly and bake for 10-12 minutes, or until a toothpick comes out clean.
  6. While they bake, melt the butter and combine the granulated sugar and the cinnamon in a small dish.
  7. Remove the muffins from the pan once cool enough to handle, and then roll them in the melted butter and then coat them with the cinnamon sugar.

Go make some for yourself, I already ate all of mine 😉

-Rayna 🙂



Lemon Poppy Seed Mini Muffins

Let’s face it, the smaller something is, the more adorable it is. Babies are cute, puppies, kittens, and even short people! (We prefer petite ;D) And this theory is no exception to muffins. Mini muffins are those adorable 2 bite snacks that you know you can’t resist. So when I saw a recipe for Mini Lemon Poppy Seed Muffins in The Biggest Loser Cookbook, they had to be made. Because they were miniature.

When my soon-to-be-chef mom took my sister, my best friend and I into the city to buy the products for culinary school, I just had to get a few baking gadgets while I was there. :). So along came the mini muffin pan, and a doughnut pan too! (A.K.A. What I’m making tomorrow for breakfast!) I love the mini muffin pan, it’s something you should look into.

On with the muffins!

Lemon Poppy Seed Mini Muffins

Makes 28 Mini Muffins


  • 1 cup all purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 cup vanilla yogurt
  • 3 egg whites
  • 1/3 cup honey (I used blueberry honey! Don’t use Agave though!)
  • 1 teaspoon vanilla extract
  • Zest and juice of one lemon
  • Poppy Seeds (you can vary from as little as 2 teaspoons to about 2/3 cup, depending on how poppy seedy you like your muffins!)


  1. Preheat the oven to 350 degrees and spray the mini muffin tin.
  2. In a medium bowl, combine the flour, baking soda, and baking powder. Set aside.
  3. In a large bowl, combine the yogurt, egg whites, honey and vanilla extract until well mixed.
  4. Pour in the flour mixture in 2 parts until incorporated. Add in the lemon zest, juice, and poppy seeds. Mix until just incorporated.
  5. Scoop into the pans and bake for 9-11 minutes, or until a toothpick comes out clean in a center muffin. Cool for 5 minutes then enjoy!

Yummy and adorable, what more could you want?

-Rayna 🙂