Cinnamon Sugar Pumpkin Donut Holes
These delightful Cinnamon Sugar Pumpkin Donut Holes are soft, fluffy, and bursting with the warm flavors of pumpkin and spice. Perfect for fall, they are easy to make and a great treat for any occasion.
Equipment
- 1 mixing bowls
- 1 whisk
- 1 measuring cups and spoons
- 1 baking sheet
- 1 parchment paper
- 1 oven
- 1 large pot or deep fryer for frying (optional)
Ingredients
- 1 cup all-purpose flour
- ½ cup canned pumpkin puree
- ¼ cup granulated sugar
- ¼ cup brown sugar Packed
- 1 unit egg
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ¼ cup milk
- ¼ cup unsalted butter Melted
- ½ cup granulated sugar For coating
- 2 teaspoons ground cinnamon For coating
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, spices (cinnamon, nutmeg), and salt.
- In another bowl, combine the pumpkin puree, granulated sugar, brown sugar, egg, milk, and melted butter. Mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Using a spoon or your hands, form small balls of dough (about 1 inch in diameter) and place them on the prepared baking sheet.
- Bake in the preheated oven for 12-15 minutes or until lightly golden and a toothpick inserted into the center comes out clean.
- While the donut holes are baking, prepare the cinnamon sugar coating by mixing the ½ cup sugar with 2 teaspoons of cinnamon in a small bowl.
- Once the donut holes are done baking, remove them from the oven and let them cool for a few minutes. While still warm, roll each donut hole in the cinnamon sugar mixture until fully coated.
- Serve warm or at room temperature and enjoy!
Notes
For a different texture, you can also deep-fry these donut holes instead of baking them. Heat oil in a large pot to 360°F (180°C) and fry the donut holes until golden brown, making sure not to overcrowd the pot.
You can store any leftovers in an airtight container for a few days, but they are best enjoyed fresh.