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To make these delightful treats, you need a few key items. Here’s the list: - 1 cup canned pumpkin puree - ½ cup sugar - ¼ cup brown sugar - ½ cup unsalted butter, melted - 2 large eggs - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ¼ teaspoon salt - ¼ cup sugar (for rolling) - 2 teaspoons ground cinnamon (for rolling) Canned pumpkin puree creates a smooth base. It adds great flavor and moisture. I love using it because it saves time. Ground cinnamon and nutmeg bring warmth and spice. They are key for that cozy fall taste. Unsalted butter adds richness. It helps create a soft texture. Sugar and brown sugar add sweetness. Brown sugar adds a touch of caramel flavor. Eggs help bind the mix and give it structure. Baking soda and baking powder help the donuts rise. This makes them light and fluffy. Using the right amounts is crucial. For 24 donut holes, stick to the recipe. Each ingredient plays a vital role. Too much flour makes them dry. Too little sugar makes them bland. Follow the measurements closely. This ensures each bite is perfect. Start by preheating your oven to 350°F (175°C). This step is key for even baking. While the oven heats up, grab a mini muffin tin or donut hole pan. Grease it well to prevent sticking. I like to use unsalted butter for this. In a large bowl, add 1 cup of canned pumpkin puree. Then, pour in ½ cup of sugar and ¼ cup of brown sugar. Next, add ½ cup of melted unsalted butter. Crack in 2 large eggs and include 1 teaspoon of vanilla extract. Whisk these ingredients together until they are smooth and well combined. This mixture should feel rich and creamy. In a separate bowl, sift together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, and ¼ teaspoon of salt. Sifting helps mix the ingredients and adds air. Slowly add this dry mix to the pumpkin mixture. Stir gently until just combined. Don't overmix; lumps are fine! Now, fill each cavity of your prepared muffin tin about two-thirds full with the batter. This allows space for rising. Place the tin in the oven and bake for 12-15 minutes. To check if they’re done, insert a toothpick in the center. If it comes out clean, they are ready! While the donut holes cool slightly, it’s time to prepare the coating. In a shallow bowl, mix together ¼ cup of sugar and 2 teaspoons of ground cinnamon. Once the donut holes are cool enough to handle but still warm, roll each one in the cinnamon-sugar mixture. Make sure they are fully coated. This adds a sweet crunch that you will love! Finally, place them on a wire rack to cool completely. When mixing your batter, start with the wet ingredients. Combine pumpkin puree, sugar, brown sugar, melted butter, eggs, and vanilla in a large bowl. Whisk these until smooth. This helps the flavors blend well. Next, sift the dry ingredients in a separate bowl. This step keeps your flour light and fluffy. Slowly add the dry mix to the wet mix. Stir gently until just combined. Do not over-mix; lumps are okay. This will keep your donut holes soft. For the best results, preheat your oven to 350°F (175°C). This is key for even baking. Fill each muffin tin cavity about two-thirds full with batter. Bake the donut holes for 12 to 15 minutes. Check for doneness by inserting a toothpick in the center. If it comes out clean, they are ready. Remember, each oven can be different. Keep an eye on your donut holes as they bake. After baking, let the donut holes cool slightly in the pan for about 5 minutes. They should be warm but not hot. This helps the cinnamon sugar stick well. Prepare your cinnamon-sugar mixture while they cool. Once cool enough to handle, roll each donut hole in the mixture. Coat them well for a sweet and spicy crunch. Finally, place them on a wire rack to cool completely. Enjoy your delightful treat! {{image_2}} You can easily boost flavor by adding chocolate chips or nuts. Chocolate chips bring a sweet touch. Nuts add a pleasant crunch. Use about ½ cup of either. Fold them into the batter after mixing the wet and dry ingredients. This small step adds variety to your donut holes. If you prefer a glaze, skip the rolling step. Instead, mix powdered sugar with milk to create a smooth glaze. Aim for a thick but pourable consistency. Drizzle the glaze over warm donut holes. This creates a sweet and sticky finish that many love. You can also add a pinch of cinnamon to the glaze for extra flavor. You can change the spices for different flavors. For a warm twist, add more cinnamon or nutmeg. You might also try ginger or allspice. Start with an extra ¼ teaspoon and adjust to your liking. This way, you can customize the taste to fit your mood or season. Enjoy experimenting with flavors! To keep your donut holes fresh, place them in an airtight container. Store them at room temperature for one to two days. If you want to keep them longer, refrigerate them for up to a week. Make sure they cool completely before storing to avoid sogginess. Freezing is a great option for longer storage. First, let the donut holes cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about two hours until they are firm. After that, transfer them to a freezer bag. They can last up to three months in the freezer. To enjoy your donut holes warm, you can reheat them easily. For the oven, preheat it to 350°F (175°C). Place the donut holes on a baking sheet and heat for about 5-10 minutes. If you prefer the microwave, heat them for about 15-20 seconds. Enjoy them fresh, with that warm, cinnamon-sugar coating! Yes, you can use fresh pumpkin. Start by roasting a pumpkin. Cut it in half, remove the seeds, and bake until soft. Then, scoop out the flesh and mash it. You need about one cup of fresh pumpkin puree. Fresh pumpkin can add a richer flavor to your donut holes. To reheat donut holes, preheat your oven to 350°F. Place the donut holes on a baking sheet. Warm them for about 5 to 7 minutes. This method keeps them soft and tasty. You can also use a microwave for 10 to 15 seconds, but the oven gives a better texture. You know the donut holes are done when a toothpick comes out clean. Insert it into the center of a donut hole. If it comes out clean with no batter stuck, they are ready. The edges will also look golden brown, which is a good sign. You can find cinnamon sugar pumpkin donut holes at many bakeries in fall. Some cafes also offer them during the pumpkin season. If you prefer homemade, follow my recipe for a fresh batch! You now have a clear guide to making delicious cinnamon sugar pumpkin donut holes. We covered essential ingredients, steps to bake, tips for success, and unique variations. You learned how to store leftovers and reheat them just right. With these insights, you can create a sweet treat for any occasion. Enjoy baking and share your special donut holes with friends and family!

Cinnamon Sugar Pumpkin Donut Holes

Indulge in the fall flavors with these irresistible cinnamon sugar pumpkin donut holes! Soft, warm, and coated in a sweet cinnamon-sugar blend, these delightful treats are perfect for any gathering or cozy evening at home. With just a few simple ingredients, you can whip up a batch in no time. Click through to explore the full recipe and enjoy baking these seasonal delights that everyone will love!
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Ingredients
  

1 cup canned pumpkin puree

½ cup sugar

¼ cup brown sugar

½ cup unsalted butter, melted

2 large eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon salt

¼ cup sugar (for rolling)

2 teaspoons ground cinnamon (for rolling)

Instructions
 

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

    In a large mixing bowl, combine the pumpkin puree, sugar, brown sugar, melted butter, eggs, and vanilla extract. Whisk until well blended.

      In a separate bowl, sift together the flour, baking soda, baking powder, ground cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the pumpkin mixture, mixing until just combined.

        Fill each cavity of the muffin tin or donut hole pan about two-thirds full with the batter.

          Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the center comes out clean.

            While the donut holes cool slightly, prepare the cinnamon-sugar coating by mixing the ¼ cup sugar and 2 teaspoons of cinnamon in a shallow bowl.

              Once cool enough to handle but still warm, roll each donut hole in the cinnamon-sugar mixture until fully coated.

                Place on a wire rack to cool completely.

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

                    - Presentation Tips: Serve warm in a basket lined with parchment paper or pile them on a decorative plate, and dust with an extra sprinkle of cinnamon sugar for an enticing look!