Go Back
Here are the ingredients you need for the best cinnamon sugar pumpkin donut holes: - 1 cup all-purpose flour - 1/2 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg - 1/4 teaspoon salt - 1/2 cup pumpkin puree - 1/4 cup granulated sugar - 1/4 cup brown sugar, packed - 1/4 cup buttermilk (or substitute with milk mixed with 1/4 teaspoon vinegar) - 1 large egg - 2 tablespoons melted butter - 1/2 cup granulated sugar (for coating) - 2 teaspoons ground cinnamon (for coating) Pumpkin puree is a key ingredient. It gives the donut holes their moist texture and rich flavor. Buttermilk adds a nice tang and helps the donuts rise well. If you have allergies or prefer different options, here are some ideas: - Flour: Use gluten-free flour for a gluten-free version. - Pumpkin Puree: You can use apple sauce if you need a different flavor. - Egg: Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water). - Dairy-Free: Use almond milk or coconut milk instead of buttermilk. - Sugar: You can use coconut sugar to make it a bit healthier. These substitutions can help you customize the donut holes to fit your needs while keeping them tasty. First, you need to preheat the oven. Set it to 350°F (175°C). This ensures your donuts bake evenly. While the oven warms up, lightly grease a mini muffin tin or a donut hole pan. This step helps the donut holes come out easily. Next, gather your dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, nutmeg, and salt. Mixing these well gives your donut holes a great base. Set this bowl aside. Now, let’s focus on the wet ingredients. In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, buttermilk, egg, and melted butter. Whisk these together until the mixture is smooth. Aim for a creamy texture with no lumps. This will make your donut holes soft and moist. Gradually add the dry ingredients to the wet mixture. Stir gently until just combined. It’s okay if some small lumps remain. Overmixing can make your donut holes tough. Using a spoon or small cookie scoop, fill each cavity of your pan about two-thirds full with the batter. This allows room for the donut holes to rise while baking. Now it’s time to bake. Place your filled pan in the preheated oven. Bake for about 12–15 minutes. To check if they're done, insert a toothpick into the center of a donut hole. If it comes out clean, they are ready. While they bake, prepare your cinnamon sugar coating. In a shallow bowl, mix the remaining granulated sugar with the ground cinnamon. This will give your donut holes their sweet, spicy finish. Once baked, let the donut holes cool in the pan for about 5 minutes. This helps them firm up. Gently remove them from the pan and roll them in the cinnamon sugar mixture. Make sure they are well-coated for maximum flavor. Finally, place the coated donut holes on a wire rack. This allows them to cool completely and lets the cinnamon sugar set. Enjoy the delightful aroma filling your kitchen! To get the best texture for your donut holes, mix the batter just right. Start by combining your wet and dry ingredients. Stir gently until they come together. It’s okay if some small lumps remain. Overmixing can make your donut holes tough. Using room temperature ingredients helps a lot. When your pumpkin puree, egg, and buttermilk are warm, they mix better. This helps create a light and fluffy treat. Coating your donut holes in cinnamon sugar can be fun! Once they cool for a bit, roll them in the cinnamon sugar mixture. Make sure to coat them while they are still warm. This helps the sugar stick better. To avoid sogginess, do not let them sit in the sugar too long. Roll them quickly and place them on a wire rack. This keeps them crispy on the outside. For a fun twist, try adding a pinch of nutmeg to your cinnamon sugar for extra flavor. For the full recipe, be sure to check the instructions above! {{image_4}} You can easily change up the flavor of your donut holes. Adding spices brings warmth and depth. For example, nutmeg works well with pumpkin. Just add about 1/4 teaspoon to your batter. You can also add a splash of vanilla extract for a sweet aroma. It pairs nicely with pumpkin. Want more texture? Consider chocolate chips or chopped nuts. You can mix chocolate chips into the batter. They melt and create sweet pockets of chocolate. Chopped walnuts or pecans add crunch and a nutty flavor. Just fold them in gently before you fill the pan. Donut holes are great on their own, but pair them for extra fun. A warm caramel sauce is a tasty dip. It adds a rich flavor and sweetness. You could also try a maple glaze for a classic touch. For drinks, serve with apple cider or hot chocolate. Both drinks match the cozy fall vibe. If you want a creative touch, stack the donut holes on a tiered platter. Add some seasonal decorations, like mini pumpkins or fall leaves, for a festive look. This makes them perfect for parties or gatherings. For the full recipe, check the earlier section. Enjoy making these delicious treats! To keep your cinnamon sugar pumpkin donut holes fresh, store them in an airtight container. You can leave them at room temperature for up to three days. If you want to keep them longer, put them in the fridge. Just remember to let them cool completely first. When you're ready to enjoy them again, reheating is key. For the best texture, microwave them for about 10-15 seconds. This warms them up without making them tough. You can also use an oven at 350°F (175°C) for 5-7 minutes. This method brings back that warm, soft feel. Freezing donut holes is simple. First, let them cool completely. Then, place them in a single layer on a baking sheet. Freeze them until solid, about 1-2 hours. After they are frozen, transfer them to a freezer bag. Be sure to remove as much air as possible before sealing. You can store them in the freezer for up to three months. When you want to eat them, take out the number you need. Let them thaw in the fridge overnight or on the counter for a few hours. Then, reheat them as described above for a warm treat. Enjoy them fresh, even after freezing! You might wonder how long to bake these donut holes. Bake them for 12-15 minutes at 350°F (175°C). Check for doneness by inserting a toothpick. If it comes out clean, they are done. What is the serving size? This recipe makes about 24 donut holes. You can easily share them or enjoy them all yourself! Can you substitute ingredients? Yes, you can replace buttermilk with regular milk mixed with vinegar. For a gluten-free option, use a gluten-free flour blend. Sometimes, donut holes can turn out too dense. This often happens from overmixing the batter. Mix just until combined. A few lumps are okay! If your donut holes turn out dry, check your oven temperature. An oven that runs hot can dry out the treats. You may also want to add a bit more pumpkin puree or buttermilk. If you want to buy donut holes, check local bakeries or cafes. Many places sell seasonal pumpkin flavors. For other flavors, try online shops. Many bakeries offer shipping for their treats. Check out local listings for unique flavors and styles. In this post, we covered how to make delicious cinnamon sugar pumpkin donut holes. We discussed the key ingredients, including any specialty items like pumpkin puree. I provided useful substitutions for allergens and suggested healthier options. I also guided you through each step, from preparation to baking times. You learned tips for perfect texture and effective coating techniques. Finally, I shared variations and storage tips to keep your treats fresh. Enjoy these tasty donut holes at any gathering, and don’t hesitate to experiment with flavors!

Cinnamon Sugar Pumpkin Donut Holes

Indulge in the delightful flavors of Cinnamon Sugar Pumpkin Donut Holes with this simple recipe! Perfectly moist and fluffy, these treats are coated in a warm cinnamon sugar blend that will leave you craving more. Whether for a cozy fall gathering or a sweet snack, these donut holes are a must-try. Click through to explore the full recipe and elevate your autumn baking game today! Enjoy every bite!
Print Recipe Pin Recipe

Ingredients
  

1 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1/2 cup pumpkin puree

1/4 cup granulated sugar

1/4 cup brown sugar, packed

1/4 cup buttermilk (or substitute with milk mixed with 1/4 teaspoon vinegar)

1 large egg

2 tablespoons melted butter

1/2 cup granulated sugar (for coating)

2 teaspoons ground cinnamon (for coating)

Instructions
 

Preheat the Oven: Set your oven to 350°F (175°C) and lightly grease a mini muffin tin or a donut hole pan to ensure easy release.

    Prepare Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. This mixture will provide the base for your donut holes. Set aside.

      Mix Wet Ingredients: In a separate large bowl, combine the pumpkin puree, granulated sugar, packed brown sugar, buttermilk, egg, and melted butter. Whisk the mixture vigorously until you achieve a smooth and creamy consistency with no lumps.

        Combine Mixtures: Gradually incorporate the dry ingredients into the wet mixture, stirring gently until just combined. It’s important not to overmix; a few small lumps in the batter are perfectly acceptable.

          Fill the Pan: Using a spoon or a small cookie scoop, carefully fill each cavity of the mini muffin or donut hole pan about two-thirds full with the batter.

            Bake: Place the filled pan in the preheated oven and bake for approximately 12-15 minutes. The donut holes are ready when a toothpick inserted in the center comes out clean.

              Prepare Coating: While the donut holes are baking, combine the remaining granulated sugar and ground cinnamon in a shallow bowl. This will be used to coat the warm donut holes.

                Cool and Coat: After baking, allow the donut holes to cool in the pan for about 5 minutes. Gently remove them from the pan and roll the warm donut holes in the cinnamon sugar mixture until they are evenly coated.

                  Final Set: Once coated, place the donut holes on a wire rack to cool completely and allow the cinnamon sugar to set.

                    Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 24 donut holes

                      - Presentation Tips: For a delightful presentation, arrange the donut holes in a decorative bowl or on a beautiful platter. Dust them with a little extra cinnamon sugar on top to enhance their appeal. Pair with a steaming cup of coffee or tea for the perfect autumn treat!