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- 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 - 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. - Preheat your oven to 350°F (175°C). - Grease a mini muffin pan with a little oil or cooking spray. - 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. - 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. - Gradually add the dry ingredients to the wet mixture. - Stir gently until everything is just combined. Do not overmix; this keeps them fluffy. - 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. - 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. 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. 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. 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. {{image_2}} 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. 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 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. 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. 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. 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! 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. 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. 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. 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. 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!

Pumpkin Donut Holes Cinnamon Sugar

Indulge in the fall flavor with these tempting pumpkin spice donut holes! Perfectly moist and bursting with spice, these mini treats are easy to make and sure to impress. With just a few simple ingredients like pumpkin puree, cinnamon, and nutmeg, you can whip up a batch in no time. Ready to savor these delicious bites? Click through to discover the full recipe and elevate your autumn baking game!
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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

1/4 cup granulated sugar (for rolling)

1 tablespoon ground cinnamon (for rolling)

Instructions
 

Preheat your oven to 350°F (175°C) and lightly grease a mini muffin pan.

    In a mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, and vegetable oil. Whisk until the mixture is smooth.

      Add the eggs and vanilla extract to the mixture and mix until fully combined.

        In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.

          Gradually incorporate the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix.

            Using a small cookie scoop or spoon, drop the batter into the mini muffin pan, filling each cup about 2/3 full.

              Bake for 10-12 minutes or until a toothpick inserted into the center comes out clean. Allow the donut holes to cool for about 5 minutes in the pan before transferring them to a wire rack.

                In a small bowl, mix together the 1/4 cup of granulated sugar and 1 tablespoon of ground cinnamon.

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

                    Serve warm and enjoy the explosion of pumpkin spice flavor!

                      Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 24 donut holes

                        - Presentation Tips: Arrange the donut holes on a decorative platter and dust with additional cinnamon sugar for an eye-catching presentation. Add a small bowl of cream cheese frosting for dipping on the side.