Cinnamon Sugar Pumpkin Donut Holes

Cinnamon Sugar Pumpkin Donut Holes are the ultimate fall treat, combining the comforting flavors of pumpkin and warm spices with a delightful cinnamon sugar coating. These bite-sized delights are easy to make and perfect for any occasion—whether it's a cozy family gathering or a festive holiday party. With their fluffy texture and sweet maple butter dipping sauce, these mini donuts will have everyone reaching for seconds! In just 30 minutes, you can whip up a batch that’s sure to impress friends and family alike.

Prep Time10 mins

Cook Time12 mins

Total Time22 mins

Course: Dessert Cuisine: American Keyword: Feel free to customize by adding chocolate chips or nuts to the batter. Use gluten-free flour for an allergy-friendly version without sacrificing taste. Servings: Approximately 18 donut holes Calories: 90kcal Author: Tisha

Ingredients

3/4 cup pumpkin puree
1 cup milk (regular or plant-based)
1/4 cup melted butter (regular or vegan)
1 cup cane sugar
2 cups all-purpose flour (regular or gluten-free)
1 tsp vanilla extract
1 1/2 tsp pumpkin pie spice
1 tsp baking soda
1 1/2 tsp baking powder
1/2 cup cane sugar (for coating)
2 tsp cinnamon (for coating)
3 tbsp maple syrup (for dipping sauce)
1 tbsp melted butter (for dipping sauce)

Instructions

Preheat the oven to 350°F (175°C) and grease a mini donut hole pan.
In a large bowl, whisk together pumpkin puree, milk, melted butter, cane sugar, and vanilla until smooth.
In another bowl, mix together flour, pumpkin pie spice, baking soda, and baking powder.
Gradually combine the dry ingredients into the wet ingredients until just mixed.
Fill the donut hole pan about three-quarters full with batter.
Bake for 10-12 minutes until golden; check doneness with a toothpick.
Cool briefly before rolling in a mixture of cane sugar and cinnamon.
For the dipping sauce, whisk maple syrup with melted butter.

Nutrition