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Cinnamon Sugar Pumpkin Donut Holes (Fall Treat) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 90 reviews
  • Author: Elina
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 24 donut holes 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Cinnamon Sugar Pumpkin Donut Holes are tender, moist fall treats bursting with warm spices and pumpkin flavor. Baked to perfection and coated in cinnamon sugar, they’re the perfect cozy dessert or snack for any occasion during the cooler months.

Ingredients

Scale

Pumpkin Donut Holes

  • 1 1/4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1 large egg
  • 1/3 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 tablespoon unsalted butter, melted
  • 1/4 cup pumpkin puree

Topping

  • 5 tablespoons unsalted butter, melted
  • 1 cup granulated sugar
  • 2 to 3 tablespoons ground cinnamon

Instructions

  1. Preheat and Prepare Tin: Preheat your oven to 350°F (175°C). Generously grease a 24-cup mini muffin tin to prevent the donut holes from sticking during baking.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, ground cinnamon, nutmeg, ginger, allspice, and cloves until evenly combined.
  3. Add Wet Ingredients: Add the egg to the dry mixture and mix until incorporated. Then pour in the buttermilk, vanilla extract, and melted butter, stirring gently until just combined. Avoid overmixing to maintain a tender texture.
  4. Incorporate Pumpkin Puree: Fold in the pumpkin puree carefully, mixing only until the batter is evenly blended with no large streaks of pumpkin remaining.
  5. Fill Muffin Tin: Spoon approximately 1 tablespoon of batter into each mini muffin cup, filling them evenly.
  6. Bake Donut Holes: Bake in the preheated oven for 9 to 10 minutes, or until the donut holes spring back when gently pressed, indicating they are fully cooked.
  7. Prepare Cinnamon Sugar Coating: While the donut holes are baking, combine the granulated sugar and cinnamon in a shallow dish to create the cinnamon sugar coating.
  8. Coat Donut Holes: After the donut holes have cooled slightly but are still warm, roll each one in the melted butter, then immediately coat them in the cinnamon sugar mixture until evenly covered.
  9. Serve: Serve the donut holes warm or at room temperature for the best flavor and texture experience.

Notes

  • For best texture, do not overmix the batter after adding wet ingredients; a few lumps are acceptable.
  • Greasing the mini muffin tin generously helps in easy removal of the donut holes.
  • Use fresh pumpkin puree for the best taste and moisture.
  • Donut holes are best enjoyed the same day but can be stored in an airtight container for up to 2 days.

Find it online: https://recipes.mbeams.com/cinnamon-sugar-pumpkin-donut-holes-fall-treat-recipe/