Cinnamon Sugar Pumpkin Donut Holes are delightful little treats that perfectly blend the flavors of pumpkin and warm spices. They are soft, fluffy, and coated in a sweet cinnamon sugar mix, making them a perfect snack for any time of the year. Whether you’re looking for a cozy dessert for autumn or a fun addition to a party, these donut holes are sure to please everyone.
Why Make This Recipe
Making Cinnamon Sugar Pumpkin Donut Holes is simple and rewarding. They are quick to prepare and offer a wonderful aroma that fills your kitchen with the smell of fall. These donut holes are great for sharing with family and friends or enjoying as a personal treat. Plus, they are baked, not fried, which makes them a lighter option compared to traditional donuts.
How to Make Cinnamon Sugar Pumpkin Donut Holes
Ingredients:
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup granulated sugar for coating
- 2 teaspoons ground cinnamon for coating
- 6 tablespoons unsalted butter, melted
Directions:
Preheat your oven to 350°F (175°C) and lightly grease a mini muffin tin. In a bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla until well combined.
In another bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt together. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Fill the muffin tin with the batter, filling each cavity two-thirds full. Bake for 12-15 minutes, or until a toothpick comes out clean. Allow to cool for 5 minutes before transferring to a wire rack.
For the coating, mix together the sugar and cinnamon in a bowl. Brush the warm donut holes with melted butter and roll them in the cinnamon sugar to coat.
Enjoy warm or at room temperature. They are best eaten fresh but can be stored in an airtight container for up to 2 days.
How to Serve Cinnamon Sugar Pumpkin Donut Holes
Cinnamon Sugar Pumpkin Donut Holes are great on their own, but you can serve them with a cup of coffee or tea for a warm and cozy treat. They also make a tasty addition to breakfast or brunch. Consider serving them alongside fresh fruit or whipped cream for an extra touch.
How to Store Cinnamon Sugar Pumpkin Donut Holes
To keep your Cinnamon Sugar Pumpkin Donut Holes fresh, store them in an airtight container at room temperature. They will stay good for up to 2 days. If you want to keep them longer, you can freeze them. Just make sure to seal them tightly in a freezer bag. When you are ready to enjoy them, simply thaw and reheat for a few seconds in the microwave.
Tips to Make Cinnamon Sugar Pumpkin Donut Holes
- Make sure to measure your ingredients accurately for the best results.
- Do not overmix the batter; mix just until combined to keep them fluffy.
- Feel free to adjust the amount of spices according to your taste. If you love cinnamon, add a little more!
Variation
You can add chocolate chips or chopped nuts to the batter for extra flavor and texture. Another variation is to glaze the donut holes with a simple icing made from powdered sugar and milk instead of coating them with cinnamon sugar.
FAQs
1. Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree. Just make sure to cook and blend the pumpkin until smooth before using it in the recipe.
2. How do I know when the donut holes are baked?
You can check their doneness by inserting a toothpick into the center of a donut hole. If it comes out clean, they are ready to be taken out of the oven.
3. Can I make these donut holes gluten-free?
Yes! You can substitute all-purpose flour with a gluten-free flour blend, and they should turn out just as delicious.
Enjoy making your own batch of Cinnamon Sugar Pumpkin Donut Holes!
Cinnamon Sugar Pumpkin Donut Holes
Ingredients
For the donut holes
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
For the coating
- 1 cup granulated sugar for coating
- 2 teaspoons ground cinnamon for coating
- 6 tablespoons unsalted butter, melted
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and lightly grease a mini muffin tin.
- In a bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla until well combined.
- In another bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt together.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Baking
- Fill the muffin tin with the batter, filling each cavity two-thirds full.
- Bake for 12-15 minutes, or until a toothpick comes out clean.
- Allow to cool for 5 minutes before transferring to a wire rack.
Coating
- For the coating, mix together the sugar and cinnamon in a bowl.
- Brush the warm donut holes with melted butter and roll them in the cinnamon sugar to coat.
Serving
- Enjoy warm or at room temperature. They are best eaten fresh but can be stored in an airtight container for up to 2 days.