Pumpkin Donut Holes Cinnamon Sugar Delightful Treat

Get ready to indulge in the cozy flavors of fall with my Pumpkin Donut Holes Cinnamon Sugar Delightful Treat! These mini sweet bites are packed with pumpkin goodness and rolled in a warm cinnamon sugar coating. Perfect for any time of day, they make an excellent snack or dessert. Stick around as I guide you through the simple steps to whip up this tasty and fun treat!

Ingredients

List of Main Ingredients

– 1 cup pumpkin puree

– 1/3 cup granulated sugar

– 1/3 cup brown sugar, packed

– 1/2 cup vegetable oil

– 2 large eggs

– 1 teaspoon vanilla extract

– 1 3/4 cups all-purpose flour

– 1 teaspoon baking powder

– 1/2 teaspoon baking soda

– 1/2 teaspoon salt

– 1 teaspoon ground cinnamon

– 1/2 teaspoon ground nutmeg

– 1/4 teaspoon ground ginger

Cinnamon Sugar Coating

– 1/4 cup granulated sugar

– 1 tablespoon ground cinnamon

To make these pumpkin donut holes, gather your ingredients. First, you need pumpkin puree. This gives the donut holes their rich flavor and moist texture. Use either fresh or canned puree. Next, grab both granulated and brown sugar. They add sweetness and depth.

You will also need vegetable oil for moisture and richness. The two large eggs help bind the mixture. Don’t forget the vanilla extract! It brings a lovely aroma.

Now, let’s talk about the dry ingredients. All-purpose flour is the base. Baking powder and baking soda help your donut holes rise. Salt enhances the flavors. Then, we have spices: ground cinnamon, nutmeg, and ginger. These spices create that warm, cozy pumpkin flavor.

Finally, mix the cinnamon sugar coating. This simple blend of granulated sugar and ground cinnamon adds a sweet finish. When you roll the warm donut holes in this mix, they become irresistible.

Step-by-Step Instructions

Prepping the Oven and Pan

– Preheat your oven to 350°F (175°C).

– Grease a mini muffin pan with a little oil or cooking spray.

Mixing the Wet Ingredients

– In a bowl, combine 1 cup of pumpkin puree, 1/3 cup of granulated sugar, and 1/3 cup of brown sugar.

– Pour in 1/2 cup of vegetable oil. Mix until smooth.

– Add 2 large eggs and 1 teaspoon of vanilla extract. Stir until well combined.

Mixing the Dry Ingredients

– In another bowl, whisk together 1 3/4 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt.

– Add 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/4 teaspoon of ground ginger. Mix well.

Combining Wet and Dry Mixtures

– Gradually add the dry ingredients to the wet mixture.

– Stir gently until everything is just combined. Do not overmix; this keeps them fluffy.

Baking the Donut Holes

– Use a small cookie scoop or spoon to fill each muffin cup about 2/3 full.

– Bake for 10-12 minutes. Check doneness by inserting a toothpick; it should come out clean.

– Let the donut holes cool in the pan for about 5 minutes before moving them to a wire rack.

Rolling in Cinnamon Sugar

– In a small bowl, mix 1/4 cup of granulated sugar with 1 tablespoon of ground cinnamon.

– While the donut holes are still warm, roll each one in the cinnamon sugar mix until fully coated.

Tips & Tricks

Ensuring Fluffy Texture

To make sure your donut holes are fluffy, keep these tips in mind:

– Do not overmix the batter. Stir just enough to combine.

– Use room temperature ingredients. This helps the batter mix well and rise nicely.

Perfect Baking Time

Baking time is crucial for perfect donut holes.

– Monitor bake time to avoid dryness. Check them around 10 minutes.

– Cool properly before coating. Let them sit for five minutes in the pan.

Presentation Suggestions

How you present your treats can make a big difference.

– Dust with extra cinnamon sugar for a sweet touch. It adds charm and flavor.

– Serve with cream cheese frosting. It makes for a delicious dip that everyone loves.

Variations

Flavor Variations

You can play around with flavors in this recipe. For a chocolate twist, try chocolate pumpkin donut holes. Simply add 1/2 cup of cocoa powder to the dry mix. This adds a rich taste that pairs well with pumpkin. You can also choose nutty pumpkin donut holes. Just mix in some chopped walnuts or pecans. This adds crunch and a different flavor.

Dietary Adjustments

If you are gluten-free, you can still enjoy these donut holes. Use gluten-free flour instead of all-purpose flour. This change keeps the texture light and fluffy. For those who follow a vegan diet, swap the eggs for flax eggs. Use 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water for each egg. This keeps the donut holes moist and delicious.

Toppings and Drizzles

Toppings can make these donut holes even better! A maple glaze adds a sweet layer on top. To make this, mix powdered sugar with maple syrup until smooth. You can also drizzle chocolate over them. Melt some chocolate chips and drizzle it on warm donut holes. Each option adds a special touch that enhances the pumpkin flavor.

Storage Info

Storing Leftovers

You can store leftover pumpkin donut holes at room temperature. Place them in an airtight container. They stay fresh for about two days this way. If you want to keep them longer, store them in the fridge. This helps them last up to a week.

Freezing Options

To freeze donut holes, let them cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about an hour. After they are frozen, transfer them to a freezer-safe bag. Make sure to remove as much air as possible. They can stay in the freezer for up to three months.

To thaw, just take out the desired amount and leave them at room temperature. You can also reheat them in the microwave for 10-15 seconds.

Reheating Techniques

The best way to reheat donut holes is in the oven. Preheat your oven to 350°F (175°C). Place them on a baking sheet for about 5-7 minutes. This keeps them soft and warm. You can also use the microwave, but be careful. Heat them in short bursts to avoid making them tough. Enjoy your warm treats!

FAQs

How do I make pumpkin puree from scratch?

To make pumpkin puree, start with a small sugar pumpkin. Cut it in half and scoop out the seeds. Place the halves cut-side down on a baking sheet and roast at 350°F (175°C) for about 45 minutes. Once soft, scoop out the flesh and blend it until smooth. This gives you fresh pumpkin puree.

Can I use canned pumpkin puree?

Yes, you can use canned pumpkin puree! It saves time and tastes great. Just make sure to choose pure pumpkin puree, not pumpkin pie filling. This helps keep the flavor and texture right.

What can I substitute for eggs in this recipe?

You can use applesauce as an egg substitute. Use 1/4 cup of applesauce for each egg. Alternatively, you can use mashed banana or a flaxseed mixture. To make the flaxseed mixture, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes to thicken.

How do I know when the donut holes are done baking?

Insert a toothpick into the center of a donut hole. If it comes out clean, they are done. The tops should look firm and slightly golden. Keep an eye on them to avoid overbaking.

Can I make this recipe in advance?

Yes, you can make the batter a day ahead. Store it in the fridge and bake when ready. You can also bake the donut holes and store them in an airtight container. They stay fresh for a few days at room temperature. If you want to keep them longer, freeze them.

You learned how to make delicious pumpkin donut holes. We covered each step, from mixing the ingredients to baking and coating them in cinnamon sugar. Remember, do not overmix the batter for a fluffy texture. Experiment with flavors and toppings to suit your taste. Store them properly to keep them fresh, and consider freezing extras for later. Enjoy every bite of these tasty treats while sharing your creations with others. Happy baking!