Ingredients:
For the Pumpkin Donut Holes:
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
For the Cinnamon Sugar Coating:
1 cup granulated sugar
2 teaspoons ground cinnamon
6 tablespoons unsalted butter, melted
Directions:
Prepare the Dough:
Preheat your oven to 350°F (175°C). Lightly grease a mini muffin tin or a donut hole pan.
In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.
In a separate bowl, whisk together the 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.
Shape and Bake the Donut Holes:
Using a small cookie scoop or tablespoon, fill the prepared mini muffin tin or donut hole pan with the batter, filling each cavity about two-thirds full.
Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
Allow the donut holes to cool in the pan for about 5 minutes before transferring them to a wire rack to cool slightly.
Coat the Donut Holes:
In a small bowl, mix together the granulated sugar and ground cinnamon for the coating.
Brush each warm donut hole with melted butter and then roll it in the cinnamon sugar mixture, coating well.
Serve:
Enjoy your Cinnamon Sugar Pumpkin Donut Holes warm or at room temperature. These donut holes are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: Approx. 120 kcal per donut hole | Servings: 24 donut holes