Step-by-step instructions
Preheat your oven to 350°F (175°C) and lightly grease a mini muffin tin or donut hole pan.
In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt until well combined.
Gradually add the dry ingredients to the pumpkin mixture, stirring gently until just combined. Take care not to overmix!
Using a small cookie scoop, fill each cavity of the prepared mini muffin tin or donut hole pan about two-thirds full.
Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
Allow to cool in the pan for about 5 minutes, then transfer the donut holes to a wire rack to cool completely.
For the coating, mix together the granulated sugar and ground cinnamon in a small bowl. While the donut holes are still warm, brush them with melted butter and roll them in the cinnamon sugar mixture until fully coated. Enjoy!
Best ways to enjoy it
These Cinnamon Sugar Pumpkin Donut Holes are best served warm, right out of the oven. You can create a delightful dessert platter, pairing them with a steaming cup of coffee or spiced cider. For extra indulgence, try serving them with a dollop of whipped cream or a scoop of vanilla ice cream on the side. If you’re feeling adventurous, drizzle a little caramel sauce on top for an added treat!
How to store
To keep your leftover donut holes fresh, store them in an airtight container at room temperature for up to 2 days. If you’d like to keep them longer, you can freeze them for up to a month. Just place them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag. Allow them to thaw at room temperature before enjoying again, and feel free to re-roll in cinnamon sugar if desired.
Pro chef tips
- Check for doneness: Every oven is different, so start checking on your donut holes at 10 minutes to avoid overbaking.
- For a fluffier texture, don’t skip the resting time after combining the wet and dry ingredients. Allow the batter to rest for a few minutes before baking.
- Experiment with spices: If you love spice, increase the amounts slightly or add a pinch of allspice for a deeper flavor profile.
Creative twists
Consider playing around with different flavored sugars for your coating. Try using maple sugar for a unique taste or experiment with flavored extracts in the batter such as almond or orange. If you want to make a gluten-free version, simply swap all-purpose flour with a gluten-free blend!
Common questions
Can I use fresh pumpkin instead of puree?
Yes, you can use fresh pumpkin if you roast and puree it, but make sure to strain excess moisture before using it in the recipe.
What should I do if I don’t have a mini muffin pan?
You can use a regular muffin tin; just be aware that your baking time will change slightly, usually longer due to larger portions.
How long do the donut holes last?
Stored properly, they will last about 2 days at room temperature or up to a month in the freezer.
This recipe for Cinnamon Sugar Pumpkin Donut Holes is more than just a seasonal treat; it invites shared moments filled with warmth, memories, and delightful flavors. Enjoy baking, sharing, and savoring these delicious bites of joy!
