Cinnamon Sugar Pumpkin Donut Holes

$These are the key items you need for the donut holes: - 1 cup all-purpose flour - 1/2 cup canned pumpkin puree - 1/4 cup granulated sugar - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg - 1/4 teaspoon salt - 1/4 cup milk - 1 large egg - 2 tablespoons melted unsalted butter - 1/2 cup granulated sugar (for coating) - 2 teaspoons ground cinnamon (for coating) Each ingredient plays an important role. The flour gives structure, while pumpkin adds moisture and flavor. Baking powder and baking soda help the donut holes rise. The spices make them warm and cozy. You can swap some ingredients if needed. - Use whole wheat flour for a healthier option. - Applesauce can replace the egg for a vegan version. - Almond milk or oat milk works well instead of regular milk. - You can use maple syrup instead of granulated sugar for a unique flavor. These swaps keep the flavor and texture while meeting your needs. Add unique touches with these fun ingredients: - Mini chocolate chips for a sweet twist. - Chopped nuts for added crunch. - Dried cranberries for a fruity surprise. These optional add-ins can make your donut holes even more exciting. Mix and match to find your favorite combo! First, you need to preheat your oven to 350°F (175°C). This helps the donut holes bake evenly. Next, lightly grease a mini muffin pan or a donut hole baking pan. Greasing prevents the donut holes from sticking. In a large bowl, whisk together the dry ingredients. Use 1 cup of all-purpose flour, 1/4 cup of granulated sugar, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of ground cinnamon, 1/4 teaspoon of ground nutmeg, and 1/4 teaspoon of salt. Mix until everything blends well. This step gives your donut holes a great base. In another bowl, mix the wet ingredients. Add 1/2 cup of canned pumpkin puree, 1/4 cup of milk, 1 large egg, and 2 tablespoons of melted unsalted butter. Stir until the mixture is smooth and creamy. Combining these ingredients creates a tasty pumpkin flavor. Now, pour the wet ingredients into the dry ingredients. Gently fold the mixtures together until just combined. A few lumps are okay. Overmixing can make the donut holes tough. So, be careful and mix lightly. Using a small scoop or spoon, fill each cavity of your prepared pan about 3/4 full with batter. Bake them in the oven for 10-12 minutes. Check if they spring back when touched and use a toothpick to test if they are done. If the toothpick comes out clean, they are ready. While the donut holes bake, mix the cinnamon sugar coating. In a shallow dish, combine 1/2 cup of granulated sugar and 2 teaspoons of ground cinnamon. This mix adds the sweet and spicy touch to your donut holes. Once the donut holes are done, take them out of the oven. Let them cool in the pan for about 5 minutes. Carefully remove them from the pan and roll each one in the cinnamon sugar mixture. Make sure they are still warm for the sugar to stick well. After coating, place them on a wire rack to cool completely. Enjoy these warm, sweet bites! When making cinnamon sugar pumpkin donut holes, avoid overmixing the batter. Overmixing can make your donut holes tough. Another common mistake is filling the pan too full. Fill each cavity about three-quarters full to allow room for rising. Also, don’t skip cooling before coating. If you coat them too hot, the sugar won’t stick well. To get a light and fluffy texture, use room temperature ingredients. Mix the dry and wet ingredients gently. A few lumps are just fine; they help keep the donut holes soft. Baking time is also key. Keep an eye on them and check with a toothpick to ensure they’re done. They should spring back when touched. Serve these donut holes warm for the best taste. Arrange them in a decorative bowl or tiered stand for a fun look. Add a sprinkle of cinnamon sugar on top to make them extra special. These donut holes pair well with coffee or tea for a cozy treat. {{image_2}} You can make glazed pumpkin donut holes for a sweet twist. To do this, mix powdered sugar with milk and vanilla. Dip each warm donut hole into the glaze, then let them dry on a rack. This gives you a shiny and sweet outer layer that pairs well with the pumpkin flavor. If you love chocolate, add mini chocolate chips to your batter. Just fold in about half a cup of chips after mixing your wet and dry ingredients. The chocolate will melt slightly during baking, creating a gooey surprise inside each donut hole. This adds a rich taste that balances the pumpkin’s sweetness. Want to spice things up? Try adding nutmeg or allspice to your mix. A dash of allspice gives a warm, complex flavor. If you want a richer taste, add more nutmeg. Just a quarter teaspoon can make a big difference. These spices enhance the autumn vibe and make your donut holes extra special. To keep your cinnamon sugar pumpkin donut holes fresh, store them in an airtight container. This will help lock in moisture and keep them soft. Place a paper towel at the bottom of the container to absorb extra moisture. You can store them at room temperature for up to three days. If you want them to last longer, refrigeration is an option, but they may lose some of their fluffy texture. Freezing is a great way to extend the life of your donut holes. Let them cool completely, then place them in a single layer on a baking sheet. Freeze for about an hour to firm them up. Once frozen, transfer them to a freezer-safe bag or container. Make sure to remove as much air as possible. They can last up to three months in the freezer. Just remember to label the bag with the date! When you're ready to enjoy your frozen donut holes, preheat your oven to 350°F (175°C). Place the donut holes on a baking sheet and heat for about 5-10 minutes, or until warmed through. You can also use a microwave for quick reheating, but be careful not to overdo it. Heat them for 10-15 seconds at a time, checking to avoid making them tough. For a fresh touch, roll them in cinnamon sugar again after reheating! Yes, you can use fresh pumpkin. First, cook and puree the pumpkin. Use about half a cup of this fresh puree. Make sure it is smooth and not too watery. This will keep your donut holes moist. Fresh pumpkin adds a bright flavor, perfect for these treats. To make these donut holes healthier, consider these swaps: - Use whole wheat flour instead of all-purpose flour. - Replace granulated sugar with a natural sweetener like honey or maple syrup. - Add applesauce in place of some butter to cut fat. - Use low-fat milk or a non-dairy option. These changes will help you enjoy a lighter version without losing taste. Serving these donut holes is fun and easy. You can: - Arrange them on a decorative plate for a festive look. - Serve with a side of cream cheese frosting for dipping. - Garnish with extra cinnamon sugar for a sweet touch. - Pair with coffee or hot cocoa for a cozy treat. These ideas make them perfect for gatherings or a cozy night in. These donut holes stay fresh for about two days at room temperature. Keep them in an airtight container to maintain softness. You can also freeze them for up to three months. Just thaw them at room temperature before enjoying. This makes them a great make-ahead snack! You now know how to make delicious cinnamon sugar pumpkin donut holes. We covered ingredients, step-by-step steps, and tips to help you succeed. You learned about options for variations and how to store leftovers. My final thought? These treats are easy to make and fun to share. Don't hesitate to try different flavors or share with friends. Enjoy your baking journey and tasty results!$

Indulge in the fall flavor with these delightful Cinnamon Sugar Pumpkin Donut Holes! Perfectly fluffy and coated in sweet cinnamon sugar, these bites are an irresistible treat for any occasion. Follow our simple recipe to whip up about 24 delicious donut holes in just 30 minutes. Click through for step-by-step instructions and presentation tips that will impress your guests! #PumpkinDonutHoles #FallBaking #CinnamonSugar #DonutRecipes

Print Recipe Pin Recipe

Ingredients

1 cup all-purpose flour

1/2 cup canned pumpkin puree

1/4 cup granulated sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1/4 cup milk

1 large egg

2 tablespoons melted unsalted butter

1/2 cup granulated sugar (for coating)

2 teaspoons ground cinnamon (for coating)

Instructions

Preheat your oven to 350°F (175°C) and lightly grease a mini muffin pan or a donut hole baking pan.

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until well combined.

In a separate bowl, mix the pumpkin puree, milk, egg, and melted butter until smooth and creamy.

Pour the wet ingredients into the dry ingredients, gently folding until just combined. Be careful not to overmix; a few lumps are okay.

Using a small scoop or spoon, fill each cavity of the prepared pan with batter, filling them about 3/4 full.

Bake in the preheated oven for 10-12 minutes, or until the donut holes spring back when touched and a toothpick inserted comes out clean.

While the donut holes are baking, prepare the cinnamon-sugar coating by combining the granulated sugar and ground cinnamon in a shallow dish.

Once the donut holes are baked, remove them from the oven and let them cool for 5 minutes in the pan.

Carefully remove the donut holes and roll them in the cinnamon-sugar mixture until fully coated while they are still warm.

Place the coated donut holes on a wire rack to cool completely.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: About 24 donut holes

- Presentation Tips: Arrange the donut holes in a decorative bowl or tiered cake stand for an eye-catching display. Garnish with a sprinkle of additional cinnamon sugar on top for an extra touch of sweetness!