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To make these tasty treats, gather the following ingredients: - 1 cup canned pumpkin puree - 1/2 cup granulated sugar - 1/4 cup brown sugar, packed - 2 eggs - 1/3 cup milk - 1/4 cup vegetable oil - 2 teaspoons vanilla extract - 2 cups all-purpose flour - 2 teaspoons baking powder - 1 teaspoon pumpkin pie spice - 1/2 teaspoon ground cinnamon - 1/4 teaspoon salt - 1/4 cup granulated sugar (for coating) - 1 teaspoon ground cinnamon (for coating) Accurate measuring makes a big difference in baking. Here are some tips to help you: - Use dry measuring cups for flour and sugar. Fill them and level off with a knife. - For brown sugar, pack it tightly into the cup before leveling. - Use a liquid measuring cup for milk and oil. Fill it to the proper line. - Use a kitchen scale for precise measurements, especially for flour. Not every kitchen has all the ingredients. Here are some easy swaps: - You can use fresh pumpkin puree instead of canned. Just cook and mash it. - Swap vegetable oil for melted coconut oil or unsalted butter. - If you do not have eggs, use 1/4 cup of unsweetened applesauce for each egg. - Try almond milk or oat milk instead of regular milk for a dairy-free option. - For a gluten-free version, use a gluten-free flour blend in place of all-purpose flour. Start by preheating your oven to 350°F (175°C). This step is key for even baking. Next, grease a mini muffin pan or a donut hole pan with some oil or cooking spray. This helps the donut holes pop out easily. In a large mixing bowl, combine the canned pumpkin puree, granulated sugar, and brown sugar. Next, add two eggs, 1/3 cup of milk, 1/4 cup of vegetable oil, and two teaspoons of vanilla extract. Whisk everything together until it’s smooth and well mixed. The mixture should be rich and creamy. In another bowl, mix two cups of all-purpose flour with two teaspoons of baking powder, one teaspoon of pumpkin pie spice, half a teaspoon of ground cinnamon, and a quarter teaspoon of salt. Whisk these dry ingredients together. Slowly add them to your wet mixture, stirring gently. Be careful not to overmix. A few lumps are fine. Using a small cookie scoop or spoon, fill each cavity of your prepared pan about two-thirds full with the batter. This allows room for rising. Bake in the preheated oven for 10-12 minutes. To check if they’re done, insert a toothpick into the center. If it comes out clean, they’re ready. While your donut holes bake, prepare the cinnamon sugar. In a small bowl, mix together 1/4 cup of granulated sugar and one teaspoon of ground cinnamon. This mixture adds a sweet and spicy touch that you will love. Once the donut holes are baked, let them cool in the pan for about five minutes. Then, transfer them to a wire rack. While they are still warm, roll each donut hole in the cinnamon sugar mixture until they are fully coated. Serve them warm for the best taste, or let them cool completely before storing in an airtight container. Enjoy these delightful treats! To make fluffy donut holes, measure your flour carefully. Too much flour makes them dense. Use a spoon to scoop flour, then level it with a knife. Mix the wet and dry ingredients gently. Overmixing leads to tough donut holes. Bake them until a toothpick comes out clean. This will help keep them light and airy. One common mistake is not greasing the pan well. Donut holes may stick and break apart. Also, don’t skip the cooling step. If you coat them while hot, the sugar will melt away. Finally, make sure to use fresh baking powder. Old baking powder will not help them rise. Store leftover donut holes in an airtight container at room temperature. They stay fresh for about two days. For longer storage, put them in the fridge for up to a week. To reheat, place them in the microwave for 10 seconds. This warms them without making them soggy. Add a pinch of nutmeg or ginger for extra spice. You can also drizzle melted chocolate on top for a sweet touch. For a fun twist, serve with a side of maple syrup. This adds flavor and makes the dish more exciting. Use colorful sprinkles on top for a festive look. {{image_2}} You can change the flavor by swapping spices. Try nutmeg or allspice for a twist. You might also add a touch of almond or maple extract. This will give your donut holes a unique taste. Experimenting with spices can lead to fun surprises. If you need gluten-free donut holes, use a gluten-free flour blend. Make sure it has a good mix of starches and proteins. You can also add a bit of xanthan gum for better texture. These changes will help keep your donut holes soft and fluffy. Want to make your donut holes even better? Try adding chocolate chips or chopped nuts. A half cup of mini chocolate chips adds sweetness. If you love nuts, chopped pecans or walnuts add great crunch. Mix these into your batter before baking for extra flavor. To keep your pumpkin spice cinnamon sugar donut holes fresh, use an airtight container. Place a piece of parchment paper between layers to avoid sticking. This helps maintain their soft texture. Store in a cool, dry place like the kitchen counter or pantry. In an airtight container at room temperature, donut holes last about 2-3 days. If you keep them in the fridge, they can last up to 5 days. However, be aware that refrigeration might change their texture. For the best taste, enjoy them fresh! To freeze donut holes, wait until they cool completely. Place them in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag or container. Label it with the date. They can last up to 3 months in the freezer. When you're ready to enjoy, thaw them in the fridge overnight or warm them in the oven. Enjoy the same delightful taste even after freezing! Yes, you can use fresh pumpkin. First, roast the pumpkin until soft. Then, scoop out the flesh and mash it. Make sure to drain any excess water. This will give the donuts a fresh taste. You can replace eggs with unsweetened applesauce. Use 1/4 cup of applesauce for each egg. This keeps the donuts moist and adds a hint of sweetness. Another option is to use a flax egg. Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let it sit for 5 minutes until it thickens. Check the donut holes after 10 minutes. Insert a toothpick into the center. If it comes out clean, they are done. If it's wet, bake for another 1-2 minutes. Watch closely, as overbaking can make them dry. You can find Pumpkin Spice Cinnamon Sugar Donut Holes at local bakeries, coffee shops, or supermarkets. Some places may sell them seasonally, especially in fall. You can also make them at home using this recipe for a fresh treat. In this guide, we explored how to make delicious Pumpkin Spice Cinnamon Sugar Donut Holes. We covered the key ingredients you need and tips for measuring. I walked you through step-by-step instructions for baking these treats and shared tips for fluffy results. We also looked at fun variations and how to store your leftovers. Now you can enjoy fresh, warm donut holes with your favorite flavors. Happy baking!

Pumpkin Spice Cinnamon Sugar Donut Holes

Indulge in the ultimate fall treat with these easy Pumpkin Spice Cinnamon Sugar Donut Holes! Perfectly fluffy and bursting with pumpkin flavor, they're rolled in a delightful cinnamon sugar topping for a deliciously sweet finish. In just 30 minutes, you can create 24 of these delectable bites that are ideal for sharing or enjoying by yourself. Click through to discover the full recipe and savor the taste of autumn today!
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Ingredients
  

1 cup canned pumpkin puree

1/2 cup granulated sugar

1/4 cup brown sugar, packed

2 eggs

1/3 cup milk

1/4 cup vegetable oil

2 teaspoons vanilla extract

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon pumpkin pie spice

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 cup granulated sugar (for coating)

1 teaspoon ground cinnamon (for coating)

Instructions
 

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

    In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, milk, vegetable oil, and vanilla extract until well combined.

      In another bowl, whisk together the flour, baking powder, pumpkin pie spice, ground cinnamon, and salt.

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

          Using a small cookie scoop or spoon, fill each cavity of the muffin or donut hole pan with the batter, about 2/3 full.

            Bake in the preheated oven for 10-12 minutes, or until a toothpick inserted into the center comes out clean.

              While the donut holes bake, prepare the cinnamon sugar coating by mixing 1/4 cup granulated sugar and 1 teaspoon cinnamon in a bowl.

                Once the donut holes are baked, remove them from the oven and let them cool in the pan for about 5 minutes before transferring them to a wire rack.

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

                    Serve warm or allow to cool completely before storing in an airtight container.

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