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Cinnamon Sugar Pumpkin Donut Holes

Cinnamon Sugar Pumpkin Donut Holes That Warm the Soul

Delightful Cinnamon Sugar Pumpkin Donut Holes that bring warmth and comfort, perfect for fall gatherings.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 3 minutes
Total Time 30 minutes
Servings: 12 donut holes
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • ½ cup Butter, melted Use additional melted butter for coating.
  • 1 cup Brown sugar Can substitute with coconut sugar for a healthier option.
  • 1 large Egg For a vegan alternative, use a flax egg.
  • 1 teaspoon Maple extract Can be replaced with vanilla extract if needed.
  • ½ cup Milk + lemon juice Acts as a buttermilk substitute.
  • 1 cup Pumpkin puree Ensure excess moisture is removed.
  • 1¾ cups All-purpose flour Substitute with gluten-free flour blend if necessary.
  • 1 teaspoon Baking powder
  • ½ teaspoon Baking soda
  • ½ teaspoon Kosher salt
  • 1 teaspoon Cinnamon Adjust quantities based on personal taste.
  • ½ teaspoon Nutmeg Adjust quantities based on personal taste.
  • 1 pinch Ginger Adjust quantities based on personal taste.
  • 1 pinch Cloves Adjust quantities based on personal taste.
For the Coating
  • ½ cup Granulated sugar
  • 2 teaspoons Cinnamon
  • 1 pinch Cardamom Optional but recommended.
For the Optional Dip
  • 4 ounces Cream cheese Can substitute with dairy-free cream cheese.
  • ½ cup Powdered sugar Can substitute with sugar alternative.
  • 2-4 tablespoons Heavy cream Adjust for desired dip consistency.

Equipment

  • Mixing bowl
  • Whisk
  • Muffin Tin or Donut Hole Mold
  • Cookie scoop

Method
 

Step-by-Step Instructions
  1. Prepare the Batter: In a large mixing bowl, combine melted butter, brown sugar, egg, and maple extract. Mix milk and lemon juice, let it sit, then add pumpkin puree and blend.
  2. Mix Dry Ingredients: In another bowl, whisk flour, baking powder, baking soda, kosher salt, and spices. Fold into wet mixture until just combined.
  3. Bake: Preheat oven to 350°F. Prepare muffin tin or mold, fill with batter, and bake for 10-12 minutes. Cool in the pan before transferring to a wire rack.
  4. Sugar Coating: Melt butter for coating and mix sugar with cinnamon and cardamom. Dip warm donut holes in melted butter and roll in the mixture.
  5. Optional Dip: Soften cream cheese, mix with powdered sugar, and adjust consistency with heavy cream. Serve with donut holes.

Nutrition

Serving: 1donut holeCalories: 120kcalCarbohydrates: 18gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 25mgSodium: 100mgPotassium: 100mgFiber: 1gSugar: 8gVitamin A: 1000IUCalcium: 20mgIron: 0.5mg

Notes

Avoid overmixing to keep donut holes fluffy. Drain pumpkin puree to prevent sogginess. Use a cookie scoop for uniform size. Store properly for freshness.

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