Description
Delicious and fluffy pumpkin donut holes coated in cinnamon sugar, perfect for a fall treat.
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1/4 cup vegetable oil
- 1 teaspoon 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 coating)
- 1 tablespoon ground cinnamon (for coating)
Instructions
- Preheat the oven to 350°F (175°C) and grease a mini muffin pan.
- In a large bowl, mix together pumpkin puree, sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth.
- In another bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fill each muffin cup about 2/3 full with the batter.
- Bake for 10-12 minutes or until a toothpick comes out clean.
- While the donut holes are baking, mix the granulated sugar and cinnamon in a bowl for coating.
- Once baked, let the donut holes cool for a few minutes, then roll them in the cinnamon sugar mixture.
- Serve warm and enjoy!
Notes
- Store leftover donut holes in an airtight container for up to 3 days.
- For a sweeter coating, increase the sugar in the cinnamon sugar mixture.
- These donut holes can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut hole
- Calories: 80
- Sugar: 6g
- Sodium: 50mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg