Can I use a standard donut pan instead of a mini-muffin pan?

Yes, you can! If you'd rather have snickerdoodle donuts instead of donut holes, use a standard 6-well donut pan and fill the wells about two-thirds full. The baking time will likely increase to 12–15 minutes . Check with a toothpick.

Can I use an air fryer?

Absolutely. Lightly spray the air fryer basket, place the donut holes in a single layer, and cook at 350°F for 6–8 minutes , flipping halfway, until golden. Continue with the butter and cinnamon-sugar coating.

<strong>What is the best way to serve these?</strong>

While they are perfect as-is, try serving them with a simple maple glaze (powdered sugar mixed with a splash of milk and maple syrup) or alongside a dollop of sweetened cream cheese.

Can I make this recipe gluten-free?

Yes, this recipe adapts well to GF flours. Substitute the all-purpose flour with a high-quality 1:1 gluten-free baking blend that contains xanthan gum. No other changes are needed.

Easy Baked Snickerdoodle Donut Holes (Ready in 35 Minutes!)

Ingredients

Units Scale

DONUTS

1 large egg at room temperature
1/4 cup blood orange olive oil or canola oil
1/2 cup sour cream
1 teaspoon pure vanilla extract
1/2 cup granulated sugar
1/2 teaspoon baking soda
1 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon ground cinnamon

CINNAMON-SUGAR COATING

1/2 cup butter, melted
1 cup granulated sugar
2 teaspoons cinnamon

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Instructions

Move your oven rack to the middle position and preheat the oven to 350°F. In a large bowl, mix the room-temperature egg, blood orange-fused olive oil, sour cream, pure vanilla extract, and granulated sugar until well combined.
In a separate bowl, whisk together the baking soda, all-purpose flour, salt, and ground cinnamon. Next, use a spatula or large spoon to gently combine the wet and dry ingredients. Mix only until the flour streaks disappear. Over-mixing develops gluten, which results in tough, dense donut holes.
Use a small cookie scoop or tablespoon to add about 1 tablespoon of the batter into each mini muffin cup. Bake for approximately 10–12 minutes or until the donuts are lightly golden in color and the tops are slightly springy when gently touched.
Allow the donuts to cool in the pan for 5 minutes, then transfer them to a wire rack to cool slightly more (they should be easy to handle). While they are cooling, prepare the cinnamon-sugar coating: melt the butter in a small bowl, and combine the remaining cinnamon and sugar in another bowl. Dip each donut hole first in the melted butter and then immediately roll it in the cinnamon-sugar coating. Place on a serving platter and repeat. Enjoy with a cup of coffee, tea, or a cold glass of milk!

Notes

To make this recipe with nutmeg, use 1/2 to 3/4 teaspoon of cinnamon and 1/4 teaspoon freshly grated nutmeg in the donut mix. Use 1 1/2 teaspoons of cinnamon and 1/2 teaspoon fresh grated nutmeg in the cinnamon-sugar coating.
Feel free to use a lemon- or orange-fused olive oil. If you can’t find a citrus-fused oil for this recipe, do not fret. The Snickerdoodle Donuts are delicious when using high-quality canola oil as well.
Add orange zest to your batter and the cinnamon-sugar base if you’d like.

Author: Cortney Sparkman
Prep Time: 30 mins.
Cook Time: 10 mins.
Category: Breakfast
Method: Oven
Cuisine: American