Pumpkin Donut Holes
These delightful pumpkin donut holes are a perfect fall treat, filled with warm spices and a soft, cake-like texture. They are rolled in cinnamon-sugar for an extra touch of sweetness. Enjoy them as a snack, dessert, or a special breakfast.
Equipment
- 1 mixing bowls
- 1 whisk
- 1 baking sheet
- 1 parchment paper
- 1 muffin scoop or small cookie scoop
- 1 oven
Ingredients
- 1 cup all-purpose flour
- ½ cup granulated sugar
- ½ cup pumpkin puree
- ¼ cup vegetable oil
- 2 large eggs
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- ¼ cup granulated sugar (for rolling)
- 1 teaspoon ground cinnamon (for rolling)
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, ½ cup sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In another bowl, combine the pumpkin puree, vegetable oil, and eggs. Mix well until fully combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Using a muffin scoop or small cookie scoop, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 18-20 minutes, or until the donut holes are lightly golden and a toothpick inserted into the center comes out clean.
- While the donut holes are baking, mix together the ¼ cup sugar and 1 teaspoon cinnamon in a shallow bowl.
- Once the donut holes are done, allow them to cool for a few minutes before rolling them in the cinnamon-sugar mixture while still warm.
Notes
For an extra touch, you can glaze the donut holes with a simple icing made of powdered sugar and milk or cream.
Store any leftovers in an airtight container at room temperature for up to 2 days. They can also be frozen for longer storage but are best enjoyed fresh.