Pumpkin Donut Holes Recipe

Pumpkin Donut Holes are delicious bite-sized treats, perfect for fall with their warm pumpkin flavor and spices. These soft and moist donut holes are coated with cinnamon sugar, making them a delightful snack or dessert.

Pumpkin Donut Holes Recipe

Ingredients:

• For the Donut Holes:
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • ½ cup canned pumpkin puree
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/3 cup vegetable oil
  • ½ cup buttermilk (or milk with a teaspoon of lemon juice)
• For the Cinnamon Sugar Coating:
  • ½ cup melted butter
  • ½ cup granulated sugar
  • 1 tablespoon cinnamon

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C). Grease a mini muffin pan (or donut hole pan) with non-stick spray or butter.
2. Mix the Dry Ingredients:
   • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
3. Mix the Wet Ingredients:
   • In another large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, egg, vanilla extract, vegetable oil, and buttermilk until smooth.
4. Combine Wet and Dry Ingredients:
   • Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
5. Fill the Muffin Pan:
   • Scoop the batter into the greased mini muffin pan, filling each cup about ¾ full.
6. Bake:
   • Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow them to cool for a few minutes before transferring to a wire rack.
7. Prepare the Cinnamon Sugar Coating:
   • In a small bowl, mix together the granulated sugar and cinnamon. In another bowl, melt the butter.
8. Coat the Donut Holes:
   • Once the donut holes are cool enough to handle, dip each one into the melted butter, then roll them in the cinnamon-sugar mixture until fully coated.
9. Serve:
   • Enjoy these delicious pumpkin donut holes warm or at room temperature!

Tips:

• Storage: Store leftover donut holes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate or freeze them.
• Baking Alternative: If you don’t have a mini muffin pan, you can use a regular muffin pan and adjust the baking time by a few minutes.
• Deep Frying Option: If you prefer, you can deep-fry the donut holes instead of baking them. Fry in hot oil (350°F/175°C) for about 2-3 minutes until golden brown, then coat with the cinnamon sugar.

These Pumpkin Donut Holes are a perfect way to indulge in the cozy flavors of fall!