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

Yes, you can easily make these donut holes gluten-free by swapping the all-purpose flour with a gluten-free 1:1 baking flour blend. The texture might be a little more delicate, but they will still be just as delicious!

Can I use homemade pumpkin puree instead of canned?

Absolutely! Homemade pumpkin puree works wonderfully in this recipe. Just ensure that it's smooth and not too watery—thicker puree will give you the best results in terms of texture.

Do I need a donut hole pan to make these?

While a donut hole pan works great, you can use a mini muffin tin if you don’t have one. Both options will yield equally tasty, round donut holes, so don’t stress if you don’t have the specialized equipment!

How can I store Cinnamon Sugar Pumpkin Donut Holes?

Store any leftover donut holes in an airtight container at room temperature for up to two days. If you want to keep them longer, freeze the uncoated donut holes and roll them in cinnamon sugar after thawing. Reheat in the oven for a few minutes to restore their freshness.

Cinnamon Sugar Pumpkin Donut Holes – Easy & Irresistible Fall Treats

Name: Cinnamon Sugar Pumpkin Donut Holes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup pumpkin puree; 1/2 cup granulated sugar; 1/2 cup brown sugar, packed; 1/4 cup vegetable oil; 2 large eggs; 1 teaspoon vanilla extract; 1 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground ginger; 1/4 teaspoon ground cloves; 1/2 teaspoon salt; 1 cup granulated sugar (for coating); 2 teaspoons ground cinnamon (for coating); 6 tablespoons unsalted butter, melted (for coating)

Description

These Cinnamon Sugar Pumpkin Donut Holes are soft, fluffy, and infused with the flavors of fall. Coated in a sweet cinnamon sugar mixture, these mini treats are perfect for any occasion, from cozy mornings to festive gatherings.

Ingredients

Scale

1 cup pumpkin puree
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1/4 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 cup granulated sugar (for coating)
2 teaspoons ground cinnamon (for coating)
6 tablespoons unsalted butter, melted (for coating)

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Instructions

Preheat your oven to 350°F (175°C) and grease a mini muffin tin or donut hole pan.
In a large mixing bowl, whisk together pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
Using a small scoop, fill the muffin tin or donut hole pan about two-thirds full with the batter.
Bake in the preheated oven for 12-15 minutes or until a toothpick comes out clean and the tops spring back when touched.
Allow the donut holes to cool for 5 minutes in the pan, then transfer them to a wire rack to cool slightly.
In a small bowl, combine the sugar and cinnamon for the coating. Brush each donut hole with melted butter, then roll in the cinnamon sugar mixture to coat evenly.
Serve warm or at room temperature. Enjoy!

Notes

For a gluten-free version, use a 1:1 gluten-free flour blend.
These donut holes can be stored in an airtight container for up to 2 days.
Freeze uncoated donut holes for up to two months. Thaw and coat in cinnamon sugar before serving.
For an added flavor twist, try adding chopped nuts or chocolate chips to the batter.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 donut hole
Calories: 120 kcal
Sugar: 11g
Sodium: 110mg
Fat: 4.5g
Saturated Fat: 2.5g
Unsaturated Fat: 1.5g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg