Description
These cinnamon sugar pumpkin donut holes are warm, soft, perfectly spiced, and coated in an irresistible cinnamon sugar crust. They come together in under 30 minutes with simple ingredients, no mixer required, and no deep fryer needed.
Ingredients
Scale
- 1 ½ cups (180g) all-purpose flour
- ½ cup (100g) granulated sugar
- ¼ cup (50g) light brown sugar, packed
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup (245g) pumpkin puree (not pumpkin pie filling)
- 1 large egg, room temperature
- ¼ cup (60ml) milk (whole or 2%)
- 1 teaspoon vanilla extract
- 3 tablespoons unsalted butter, melted (for coating)
- ½ cup (100g) granulated sugar (for coating)
- 1 ½ tablespoons ground cinnamon (for coating)
Instructions
- Preheat oven to 350°F (175°C). Grease a 24-cup mini muffin pan generously with baking spray or butter.
- In a medium bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, pumpkin pie spice, ground cinnamon, and salt until well combined and aerated.
- In a separate bowl, whisk together the pumpkin puree, egg, milk, and vanilla extract until smooth and glossy.
- Pour the wet ingredients into the dry ingredients. Using a rubber spatula, fold gently until just combined. Do not overmix; a few small streaks of flour are okay.
- Use a cookie scoop or small spoon to fill each mini muffin cup about ¾ full. The batter will be thick.
- Bake for 10-12 minutes, or until the tops spring back when lightly touched and a toothpick inserted in the center comes out clean.
- Let the donut holes cool in the pan for exactly 2 minutes, then gently loosen them with a small offset spatula or butter knife.
- While the donut holes cool, mix the granulated sugar and ground cinnamon together in a small bowl. Melt the butter in another small bowl.
- Working in batches of 4-5, brush each warm donut hole with melted butter, then roll in the cinnamon sugar mixture until fully coated. Place on a wire rack to cool completely or serve warm.
Notes
Don’t overmix the batter to avoid tough donut holes. Use room temperature ingredients for best texture. If pumpkin puree is watery, blot with a paper towel before measuring. Work quickly when coating while donut holes are still warm. For dairy-free, use melted coconut oil and plant-based milk. For gluten-free, use a 1:1 gluten-free baking flour blend.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 donut hole
- Calories: 95
- Sugar: 9
- Fat: 3.5
- Saturated Fat: 2
- Carbohydrates: 15
- Fiber: 1
- Protein: 1.5
Keywords: pumpkin donut holes, cinnamon sugar donut holes, easy pumpkin recipe, fall breakfast, mini donuts, baked donut holes