Cinnamon Sugar Pumpkin Donut Holes
Delightful little treats that blend pumpkin and warm spices, coated in sweet cinnamon sugar.
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.
Notes
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.