Step 1

Preheat the oven to 375°F. Lightly coat two 24-cup mini-muffin tins with cooking spray and set aside.

Step 2

Make the donut holes: In a large bowl, whisk the flour, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt until evenly combined.

Step 3

In a separate bowl, lightly beat the eggs and yolks, then whisk in the melted butter, oil, vanilla, and pumpkin puree until smooth.

Step 4

Alternate adding the dry ingredients and milk, starting and ending with the flour. Mix gently by hand with a spatula until just combined. Be careful not to overmix.

Step 5

Scoop the batter into the prepared mini-muffin tin, filling each cavity with about 1 tablespoon of batter. Depending on the size of the tins, you should get about 48-54 donuts.

Step 6

Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.

Step 7

Make the coating: While the donut holes are baking, melt the butter and set it aside to cool. In a medium bowl, mix the sugar and cinnamon until well combined.

Step 8

Remove the donut holes from the oven and leave to cool for about 5 minutes. When they’re cool enough to handle safely, dip them (one by one) in the melted butter and then toss them in the cinnamon sugar until evenly coated on all sides.

Step 9

Serve warm or at room temperature, and enjoy the taste of fall in every bite!