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To make these tasty donut holes, gather these main ingredients: - 1 cup pumpkin puree - 1/2 cup granulated sugar - 1/4 cup brown sugar, packed - 1/3 cup unsweetened applesauce - 1/4 cup vegetable oil - 2 large eggs - 1 1/2 teaspoons vanilla extract - 2 cups all-purpose flour - 2 teaspoons baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon salt These ingredients make the base for soft and moist donut holes. The pumpkin puree adds flavor and moisture. The sugars create a sweet taste, while the spices give warmth. You can also consider these optional ingredients: - Nutmeg for a stronger spice flavor - Chopped nuts like walnuts or pecans for crunch - Mini chocolate chips for a sweet twist These variations can change the taste, making your donut holes unique. To enhance your donut holes, try these toppings: - Extra cinnamon sugar mix for rolling - A drizzle of maple syrup - Whipped cream or cream cheese frosting Pair your donut holes with a warm drink. They go great with coffee, tea, or hot chocolate. Enjoying them warm makes the flavors pop even more! First, gather your ingredients. You need pumpkin puree, sugars, applesauce, oil, eggs, and vanilla. In a big bowl, mix the pumpkin puree, granulated sugar, brown sugar, applesauce, vegetable oil, eggs, and vanilla extract. Whisk until smooth. In another bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Slowly add the dry mix to the wet mix. Stir gently. Remember, do not overmix. The batter should be thick but smooth. Preheat your oven to 350°F (175°C). Grease your mini muffin tin or donut hole pan. Spoon the batter into the tin, filling each cavity about two-thirds full. Bake for 10 to 12 minutes. To check if they are done, insert a toothpick in the center. If it comes out clean, they are ready. Let the donut holes cool in the pan for a few minutes. Then, transfer them to a wire rack to cool completely. While the donut holes cool, make the cinnamon sugar. In a shallow dish, mix the granulated sugar and ground cinnamon. Once the donut holes are cool enough to handle, roll each one in the cinnamon sugar. Coat them well. This step makes them extra tasty and sweet. Enjoy your cinnamon sugar pumpkin donut holes warm or at room temperature! To get soft and fluffy donut holes, mix wet and dry ingredients well. Combine pumpkin puree, sugars, applesauce, oil, eggs, and vanilla first. Then, mix the flour, baking powder, baking soda, cinnamon, nutmeg, and salt in another bowl. Slowly add the dry mix to the wet mix. Stir carefully until just combined. Overmixing can lead to tough donut holes. Grease your mini muffin tin or donut hole pan well. Use cooking spray or a light layer of oil. This step helps the donut holes pop out easily. Let them cool for a few minutes before removing them. If they seem stuck, gently run a spatula around the edges to release them. Using the right amounts is key to great donut holes. Always scoop flour into your measuring cup, then level it off. Don’t pack the flour down. For brown sugar, press it into the cup before leveling. Accurate measuring ensures your donut holes rise and taste just right. {{image_2}} You can swap pumpkin puree with other purees. Sweet potato puree works well. You can also try butternut squash puree. Each alternative gives a unique taste. To make these donut holes gluten-free, use a gluten-free flour blend. You can find various blends at stores. Make sure the blend has a good texture for baking. This keeps the donut holes light and fluffy. You can change the flavors of these donut holes easily. Try adding cocoa powder for a chocolate version. For a vanilla twist, use vanilla bean paste instead of extract. You can also add spices like ginger or cloves for a seasonal touch. Each variation brings its own charm and taste! To keep your donut holes fresh, place them in an airtight container. This helps keep them moist. Store them at room temperature for up to three days. For longer storage, you can refrigerate them. Just make sure to seal them well to avoid drying out. You can freeze cinnamon sugar pumpkin donut holes too. First, let them cool completely. Then, arrange them in a single layer on a baking sheet. Freeze them for about an hour. Once they are firm, transfer them to a freezer-safe bag. They will stay good for up to three months. To reheat donut holes, preheat your oven to 350°F (175°C). Place them on a baking tray and heat for about 5-7 minutes. This will make them warm and soft again. If you want, you can also microwave them for about 10-15 seconds. However, the oven gives a better texture. Yes, you can use fresh pumpkin. Start by roasting a pumpkin until it's soft. Scoop out the flesh and blend it until smooth. You need one cup of pumpkin puree for this recipe. Fresh pumpkin can taste richer than canned. Just make sure to drain any extra water for the best results. You can replace the eggs with unsweetened applesauce. Use 1/4 cup of applesauce for each egg. This keeps the donut holes moist and fluffy. You can also try using mashed bananas or a flaxseed mixture. Mix one tablespoon of ground flaxseed with three tablespoons of water and let it sit until it thickens. Serve these donut holes warm or at room temperature. They pair nicely with coffee or tea. You can also add a sweet dip like cream cheese frosting or caramel sauce. For a fun twist, try adding a sprinkle of sea salt to the cinnamon sugar for extra flavor. You learned how to make tasty cinnamon sugar pumpkin donut holes. We covered the key ingredients, step-by-step baking, and helpful tips to get them just right. I shared fun variations to try and how to store your treats for later. You can swap ingredients easily to match your needs. Enjoy these donut holes warm or cold, with your favorite toppings. Now, go ahead and bake a batch. You will love making and sharing these sweet treats!

Cinnamon Sugar Pumpkin Donut Holes

Indulge in the delightful taste of Cinnamon Sugar Pumpkin Donut Holes, a perfect autumn treat! Made with warm spices and creamy pumpkin puree, these bite-sized delights are easy to whip up and ideal for cozy gatherings or a sweet snack. Follow our simple recipe to create 24 scrumptious donut holes that are rolled in cinnamon sugar for a delicious finish. Click through to explore the full recipe and enjoy this seasonal favorite!
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Ingredients
  

1 cup pumpkin puree

1/2 cup granulated sugar

1/4 cup brown sugar, packed

1/3 cup unsweetened applesauce

1/4 cup vegetable oil

2 large eggs

1 1/2 teaspoons vanilla extract

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

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 tin or donut hole pan.

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

      In another bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until just incorporated. Do not overmix.

        Spoon the batter into the prepared mini muffin tin, filling each cavity 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 in the pan for a few minutes before transferring to a wire rack to cool completely.

            While the donut holes are cooling, prepare the cinnamon sugar mixture by combining the granulated sugar and cinnamon in a shallow dish.

              Once the donut holes are cool enough to handle, roll each one in the cinnamon sugar mixture until fully coated.

                Serve warm or at room temperature; these donut holes are delightful with a cup of coffee or tea!

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