Cinnamon Sugar Pumpkin Donut Holes Recipe

If autumn could be captured in a single bite, it would undoubtedly be one of these Cinnamon Sugar Pumpkin Donut Holes. Imagine the cozy aroma of pumpkin and spices filling your kitchen as little golden treats emerge perfectly pillowy from the oven, each one begging to be tumbled in a sweet cinnamon-sugar hug. These donut holes are everything you love about fall—warm, inviting, and lightly crisp on the outside with an irresistibly tender center. They’re the sort of recipe you’ll want to make on repeat, whether you’re entertaining friends, treating the kids, or just craving a sweet pick-me-up on a chilly day.

Ingredients You’ll Need

The magic of Cinnamon Sugar Pumpkin Donut Holes comes from a clever mix of pantry staples and classic autumn spices. Each ingredient plays a key role, from giving the donut holes their subtle warmth, soft crumb, and golden glow, to coating them with an extra layer of sweet comfort.

• Pumpkin puree: Adds moisture, warmth, and that unmistakable pumpkin flavor—make sure to use pure pumpkin, not pie filling!
• Granulated sugar: Sweetens the batter and forms the base of the crunchy cinnamon sugar coating.
• Brown sugar: Brings in deep, caramel notes and a little extra chewiness.
• Vegetable oil: Keeps these donut holes soft and tender; you can use another neutral oil if you prefer.
• Large eggs: Bind the batter and give the donut holes their wonderful structure.
• Vanilla extract: Enhances all the flavors and rounds out the spice beautifully.
• All-purpose flour: The trusty foundation that holds everything together.
• Baking powder & baking soda: Work together for the perfect lift and fluffiness.
• Ground cinnamon, nutmeg, ginger, cloves: The essential quartet of spices that make these donut holes taste like autumn in a bite.
• Salt: Just a touch to highlight all the sweet and spicy notes.
• Unsalted butter (melted): Helps the cinnamon sugar coating stick while adding a buttery richness to every bite.

How to Make Cinnamon Sugar Pumpkin Donut Holes

Step 1: Prep Your Oven and Pan

Start by getting your kitchen ready for the baking magic. Preheat your oven to 350°F (175°C) so it’s perfectly hot when your batter is ready. Lightly grease a mini muffin tin or a donut hole pan to keep the donut holes from sticking—you want every one to pop right out, golden and round.

Step 2: Whisk the Wet Ingredients

In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Give everything a good whisk until the mixture is smooth and the sugars have dissolved. This is the flavor base, and you want it creamy and fully combined before adding anything else.

Step 3: Mix the Dry Ingredients

In another bowl, stir together the flour, baking powder, baking soda, all those warming spices (cinnamon, nutmeg, ginger, and cloves), and salt. A quick whisk ensures the spices are evenly distributed so every bite is fragrant and flavorful.

Step 4: Combine Wet and Dry — But Don’t Overmix!

Pour the dry mixture into your wet ingredients, then gently fold with a spatula or wooden spoon. Be careful not to overmix; stop as soon as everything is just cohesive. This step is crucial for keeping your Cinnamon Sugar Pumpkin Donut Holes fluffy and tender rather than dense.

Step 5: Fill and Bake

Using a small scoop or a tablespoon, fill each cavity of your prepared pan about two-thirds full with batter. This gives the donut holes space to puff up while baking. Slide the pan into your preheated oven and bake for 12–15 minutes. When a toothpick comes out clean and the tops spring back gently, they’re ready! Allow them to cool in the pan for about 5 minutes, then move to a wire rack to cool slightly.

Step 6: Coat in Cinnamon Sugar

While the donut holes are still warm (but not hot), melt your butter. In a separate bowl, mix granulated sugar with ground cinnamon. Brush each donut hole fully with melted butter, then roll it in the cinnamon sugar mixture, making sure every side is covered. This creates that iconic sparkling, sweet crust we all crave.

Step 7: Time to Enjoy!

Your Cinnamon Sugar Pumpkin Donut Holes are ready to be devoured—warm, cozy, and dusted in cinnamon sugar. Pile them high on a platter for sharing or sneak one (or two) straight from the rack for the ultimate baker’s treat.

How to Serve Cinnamon Sugar Pumpkin Donut Holes

Garnishes

Dress up your fresh batch of Cinnamon Sugar Pumpkin Donut Holes by sprinkling a little extra cinnamon sugar over the plate, or dusting them lightly with powdered sugar for an irresistible look. For a special touch, add a few chocolate chips, sprinkles, or even a dollop of whipped cream alongside each serving.

Side Dishes

Complete your spread by pairing these donut holes with a steaming mug of chai, hot apple cider, or rich coffee. If you’re serving a fall brunch, they also shine next to fruit salad, crispy bacon, or a platter of sliced cheeses for that wonderful mix of sweet and savory.

Creative Ways to Present

Stack your Cinnamon Sugar Pumpkin Donut Holes in a tall tower on a cake stand for an impressive centerpiece, or skewer them on wooden sticks for a grab-and-go party snack. Try serving them in little paper cones or mini baskets for a rustic touch at harvest gatherings or autumn picnics.

Make Ahead and Storage

Storing Leftovers

Keep any remaining Cinnamon Sugar Pumpkin Donut Holes soft and scrumptious by placing them in an airtight container at room temperature. They’ll stay delicious for up to two days, though odds are they’ll disappear long before then!

Freezing

If you want to save a batch for later, freeze the uncoated donut holes in a zip-top bag or freezer-safe container for up to two months. When you’re ready to enjoy, thaw at room temperature and roll in freshly melted butter and the cinnamon sugar mixture.

Reheating

To bring leftover donut holes back to their original fluffy, warm glory, pop them in a low oven (about 300°F) for 4–5 minutes. Microwaving for a few seconds will also work in a pinch, but the oven keeps their texture just right.

FAQs

Can I make Cinnamon Sugar Pumpkin Donut Holes gluten-free?

Absolutely! Swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. The texture might be slightly more delicate, but they’ll be just as tasty and satisfying.

Can I use homemade pumpkin puree instead of canned?

Yes, homemade pumpkin puree works beautifully. Just make sure it’s smooth and not watery—thicker puree leads to better texture in your donut holes.

Do I need a special donut hole pan for this recipe?

A mini muffin tin is perfect for making Cinnamon Sugar Pumpkin Donut Holes. If you have an actual donut hole pan, use it, but don’t stress—mini muffin tins yield perfect little rounds every time.

Can I use other oils instead of vegetable oil?

Definitely. Any mild, neutral oil like canola or even melted coconut oil works well here. Just avoid strong-flavored oils, which can overpower the pumpkin and spice flavors.

What’s the best way to store them if I want to enjoy them the next day?

For the freshest results, store your donut holes in a tight-sealing container with a slice of bread (to retain moisture). If they’ve lost some softness, give them a quick warm-up in the oven before serving.

Final Thoughts

There’s just something magic about baking up a batch of Cinnamon Sugar Pumpkin Donut Holes, especially when the weather turns crisp and cozy treats are in order. I hope you fall in love with these as quickly as I did—may they bring a little extra warmth, sweetness, and joy to your kitchen table!

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