Cinnamon Sugar Pumpkin Donut Holes
These homemade Cinnamon Sugar Pumpkin Donut Holes are sugar, spice, and absolutely nice! Baked Pumpkin Donut Holes are such a quick and easy fall dessert, and would make a perfect fall breakfast recipe!
Ingredients
- Pumpkin Donut Holes
- ▢1 1/4 cups all purpose flour
- ▢1/2 cup granulated sugar
- ▢1 tsp baking powder
- ▢1/2 tsp salt
- ▢1 tsp ground cinnamon*
- ▢1/2 tsp ground nutmeg*
- ▢1/4 tsp ground ginger*
- ▢1/4 tsp ground all spice*
- ▢1/4 tsp ground cloves*
- ▢1 egg
- ▢1/3 cup buttermilk
- ▢1 tsp vanilla extract
- ▢1 Tbsp unsalted butter melted
- ▢1/4 cup pumpkin puree
- Topping
- ▢5 Tbsp unsalted butter melted (melted)
- ▢1 cup granulated sugar
- ▢2-3 Tbsp ground cinnamon
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 Tbsp 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 1/2 tsp cinnamon + 1 tsp pumpkin pie spice.
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.