Cinnamon Sugar Pumpkin Donut Holes: Easy & Indulgent Fall Treat
Indulge in these easy Cinnamon Sugar Pumpkin Donut Holes, perfect for fall.
Equipment
- 24-cup mini muffin tin
Ingredients
Pumpkin Donut Holes
- 1.25 cups all purpose flour
- 0.5 cups granulated sugar
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 0.25 teaspoon ground all spice
- 0.25 teaspoon ground cloves
- 1 large egg
- 0.33 cups buttermilk
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter, melted
- 0.25 cups pumpkin puree
Topping
- 5 tablespoon unsalted butter, melted (for coating)
- 1 cups granulated sugar
- 2-3 tablespoon ground cinnamon
Instructions
Baking Instructions
- Preheat oven to 350 degrees and grease a 24-cup mini muffin tin well.
- In a large bowl, mix together flour, sugar, baking powder, salt, cinnamon, nutmeg, ginger, all spice, and cloves.
- Add in the egg, and mix until combined.
- Add in buttermilk, vanilla extract and melted butter. Mix until just combined.
- Lastly, add in the pumpkin puree and mix until just combined.
- Drop about 1 tablespoon of batter into each mini muffin cup.
- Bake for 9-10 minutes, or until the pumpkin donut holes ‘spring’ back when touched.
- Once the donuts have cooled, roll each donut hole in the melted butter, and then immediately roll in the cinnamon sugar mixture.
- Enjoy!
Notes
Alternatively, you could substitute pumpkin pie spice for these spices. If substituting, I suggest using ½ teaspoon cinnamon + 1 teaspoon pumpkin pie spice.
Nutrition
Serving: 1donut holeCalories: 70kcalCarbohydrates: 10gProtein: 1gFat: 3gSaturated Fat: 2gMonounsaturated Fat: 1gCholesterol: 10mgSodium: 80mgPotassium: 40mgSugar: 5gVitamin A: 100IUCalcium: 20mgIron: 0.5mg
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