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Cinnamon Sugar Pumpkin Donut Holes

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These soft and fluffy pumpkin donut holes are coated in sweet cinnamon sugar and baked to perfection. A cozy fall treat you’ll want to make all season long.

Ingredients

Wet Ingredients:

1 cup pumpkin puree

½ cup granulated sugar

½ cup brown sugar, packed

¼ cup vegetable oil

2 large eggs

1 tsp vanilla extract

Dry Ingredients:

1½ cups all-purpose flour

2 tsp baking powder

½ tsp baking soda

1 tsp ground cinnamon

½ tsp ground nutmeg

¼ tsp ground ginger

¼ tsp ground cloves

½ tsp salt

For Coating:

1 cup granulated sugar

2 tsp ground cinnamon

6 tbsp unsalted butter, melted

Instructions

Preheat Oven:
Preheat oven to 350°F (175°C). Lightly grease a mini muffin tin or donut hole pan.

Mix Wet Ingredients:
In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla extract until smooth.

Combine Dry Ingredients:
In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.

Mix Batter:
Gradually add dry ingredients to the wet, stirring until just combined. Avoid overmixing.

Fill & Bake:
Fill each muffin cup about ⅔ full. Bake for 12–15 minutes, until a toothpick inserted comes out clean and tops spring back.

Cool:
Let cool in the pan for 5 minutes, then transfer to a wire rack.

Coat in Cinnamon Sugar:
Mix cinnamon and sugar in a small bowl. Brush each donut hole with melted butter, then roll in the cinnamon sugar until fully coated.

Serve:
Enjoy warm or at room temperature!

Notes

Make it Gluten-Free: Use a 1:1 gluten-free flour blend.

Storage: Store in an airtight container at room temperature for up to 2 days.

Freezing: Freeze uncoated donut holes for up to 2 months. Thaw and coat before serving.

Variations: Add chopped nuts or mini chocolate chips for an extra twist.

Find it online: https://allrecipesmade.com/cinnamon-sugar-pumpkin-donut-holes/