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Bite into these Cinnamon Sugar Pumpkin Donut Holes—they're like cozy fall in every bite. With all that pumpkin goodness, loads of warm spices, and an awesome cinnamon sugar crust, they're super simple and perfect for sharing any time.
INGREDIENTS
- 1 ½ teaspoons baking powder: Lifts the donut holes, making them light and puffy.
- 1 cup cane sugar: Brings the balance of sweetness for the spiced pumpkin mix.
- 3 tablespoons maple syrup (for dipping sauce): Sweet dipping touch if you're feeling extra.
- ½ cup cane sugar (for topping): Rolls the warm donuts in sugary crunch.
- 2 cups regular or gluten-free all-purpose flour: The main structure for your donut dough.
- 1 cup regular or plant-based milk: Blends everything into a creamy batter.
- 1 teaspoon vanilla: Gives everything a soft, warm vibe.
- 1 ½ teaspoon pumpkin pie spices: All those pumpkin spice flavors like cinnamon and nutmeg packed together.
- 1 tablespoon melted regular or vegan butter (for dipping sauce): Gets whisked with syrup for that buttery dip.
- 2 teaspoons cinnamon (for topping): Mixes with sugar for that classic outside.
- ¼ cup melted regular or vegan butter: Makes the bites rich and helps keep them soft.
- 1 teaspoon baking soda: Works with the powder to keep the texture light.
- ¾ cup pumpkin puree: Your pumpkin flavor hero and helps keep the center moist.
INSTRUCTIONS
- Step 8:
- If you're going for that rich dip, whisk maple syrup with melted butter in a bowl and serve it on the side so people can dunk.
- Step 7:
- Right after you take 'em out of the oven, gently toss the warm donut holes in your cinnamon sugar mix so the coating sticks well.
- Step 6:
- Make your cinnamon sugar topping by stirring together cane sugar and cinnamon in a little bowl while the donuts are baking.
- Step 5:
- Bake for around 20-25 minutes—look for a golden color and check with a toothpick; it should come out clean.
- Step 4:
- Fill your silicone donut hole molds up about three-quarters high with the pumpkin batter you just mixed.
- Step 3:
- Add the flour into the wet mixture slowly, stirring just until everything's evenly mixed—don't go crazy or they'll get tough.
- Step 2:
- Dump in the pumpkin puree, milk, melted butter, cane sugar, vanilla, pumpkin spice, baking powder, and baking soda in a big bowl. Mix it all until smooth.
- Step 1:
- Turn the oven on to 350°F and spray your silicone molds really well so nothing sticks when you pop the finished donuts out.
Serving and Storage Tips
- Freezing: Pop leftover donuts in the freezer for a couple of months. When you want one, warm it back up in the oven after thawing overnight in the fridge.
- Serving: These donut holes taste best just out of the oven. Try them with your favorite hot drink like tea, coffee, or even cider.
- Storage: Keep any uneaten donuts sealed tight at room temp for up to 2 days—or stash them in the fridge for 4 days. Just reheat in a 300°F oven for a few minutes to make them soft again.
Tips from Well-Known Chefs
- Dominique Ansel says a sprinkle of fresh nutmeg right in the batter makes the flavor stand out even more.
- Alex Guarnaschelli loves to use both white and brown sugars in the cinnamon sugar coating for more interesting taste.
VARIATIONS
- Spice Tweak: Crank up the cinnamon, toss in more nutmeg, or try new spices—totally up to your taste.
- Chocolate or Nuts: Mix in chocolate chips or some chopped nuts for extra fun and bite.
- Frosted Finish: Drizzle a bit of glaze or frosting over the top for a different sweet kick.
- Dairy-Free/Vegan: Use plant-based milk and vegan butter if you're skipping dairy.
- No Gluten: Swap in your favorite gluten-free flour so anyone can enjoy these donut holes.