Cinnamon Sugar Pumpkin Donut Holes Recipe
These Cinnamon Sugar Pumpkin Donut Holes are a delightful fall treat, featuring a tender, spiced pumpkin batter baked to golden perfection and coated in a sweet cinnamon sugar blend. Perfect for a party snack or cozy breakfast, these bite-sized donuts combine warm spices and pumpkin for an irresistible seasonal flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 24 donut holes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 1 1/4 cups all purpose flour
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground allspice
- 1/4 tsp ground cloves
Wet Ingredients
- 1 egg
- 1/3 cup buttermilk
- 1 tsp vanilla extract
- 1 Tbsp unsalted butter, melted
- 1/4 cup pumpkin puree
Cinnamon Sugar Coating
- 5 Tbsp unsalted butter, melted
- 1 cup granulated sugar
- 2–3 Tbsp ground cinnamon
Instructions
- Preheat and prepare: Preheat your oven to 350°F (175°C) and thoroughly grease a 24-cup mini muffin tin to prevent sticking.
- Mix dry ingredients: In a large mixing bowl, combine the all purpose flour, granulated sugar, baking powder, salt, ground cinnamon, nutmeg, ginger, allspice, and cloves. Stir well to evenly distribute the spices.
- Add the egg: Crack the egg into the dry mixture and mix until the batter starts to come together.
- Add wet ingredients: Pour in the buttermilk, vanilla extract, and 1 tablespoon of melted unsalted butter, mixing gently until just combined. Avoid overmixing to keep the donut holes tender.
- Incorporate pumpkin: Fold in the pumpkin puree until evenly blended into the batter.
- Fill the muffin tin: Drop approximately 1 tablespoon of batter into each prepared mini muffin cup, filling them almost to the top.
- Bake the donut holes: Place the muffin tin in the preheated oven and bake for 9-10 minutes, or until the donut holes spring back when lightly pressed, indicating they are cooked through.
- Prepare cinnamon sugar coating: While the donuts bake, mix together 1 cup sugar and 2-3 tablespoons ground cinnamon in a shallow bowl.
- Coat donut holes: Once baked and slightly cooled, dip each donut hole into the melted butter, then immediately roll it in the cinnamon sugar mixture to coat completely.
- Serve and enjoy: Arrange the coated pumpkin donut holes on a serving platter and enjoy warm or at room temperature.
Notes
- Ensure not to overmix the batter to keep the texture light and fluffy.
- Mini muffin tins are essential for shaping these bite-sized donut holes.
- Use fresh pumpkin puree for the best flavor—canned can be substituted if necessary.
- Donut holes can be stored in an airtight container for up to 2 days; reheat briefly before serving.
- For a dairy-free option, substitute buttermilk with a plant-based milk mixed with lemon juice and use vegan butter.
Keywords: pumpkin donuts, donut holes, cinnamon sugar donut holes, fall recipes, baked pumpkin treats, spiced donut holes
Find it online: https://lucabites.com/cinnamon-sugar-pumpkin-donut-holes-recipe/
