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As the leaves begin to change and the air turns crisp, the season of cozy baking arrives. Fall is synonymous with pumpkin-flavored treats, and among these delightful confections, pumpkin donut holes stand out for their bite-sized convenience and warm, comforting flavors. Cinnamon sugar pumpkin donut holes not only capture the essence of autumn but also invite an irresistible aroma into your kitchen, making them the perfect treat for any gathering or family moment.

Cinnamon Sugar Pumpkin Donut Holes

Embrace the cozy flavors of fall with homemade cinnamon sugar pumpkin donut holes! These bite-sized treats are perfect for any gathering or afternoon snack, combining the warmth of pumpkin and spices with a sweet cinnamon coating. Easy to make, even for novice bakers, this delightful recipe fills your kitchen with irresistible aromas. Get ready to enjoy a delicious, heartwarming treat that celebrates the essence of autumn!
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Ingredients
  

1 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 cup granulated sugar

1/4 cup brown sugar, packed

1/4 cup unsweetened pumpkin puree

1 large egg

2 tablespoons milk

2 tablespoons melted butter

1 teaspoon vanilla extract

1/4 cup granulated sugar (for coating)

2 teaspoons ground cinnamon (for coating)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a mini muffin pan or donut hole pan with non-stick spray.

    Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until fully combined.

      Combine Wet Ingredients: In a separate large bowl, mix the granulated sugar and brown sugar with the pumpkin puree until smooth. Add in the egg, milk, melted butter, and vanilla extract. Stir until well combined.

        Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix – small lumps are okay.

          Fill the Pan: Using a teaspoon or a piping bag, fill each muffin cavity about 2/3 full with the batter.

            Bake: Place the filled pan in the preheated oven and bake for 10-12 minutes, or until the donut holes spring back when lightly pressed and a toothpick inserted in the center comes out clean.

              Prepare Cinnamon Sugar Coating: While the donut holes are baking, combine the granulated sugar and ground cinnamon in a small bowl.

                Coat the Donuts: Remove the donut holes from the oven and let them cool in the pan for about 5 minutes. Gently remove them from the pan and roll each donut hole in the cinnamon sugar mixture until fully coated.

                  Serve: Enjoy warm or at room temperature. These donut holes can be stored in an airtight container for a few days, but they are best eaten fresh!

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