Homemade Pumpkin Donut Holes with Cinnamon Sugar
Soft, spiced pumpkin donut holes coated in cinnamon sugar. Perfectly tender bites bursting with cozy fall flavors in every bite.
Servings 24
Ingredients
- 1 ¾ cups all-purpose flour – 220 g
- ¾ cup pumpkin puree – 180 g
- ½ cup milk – 120 ml
- ½ cup brown sugar – 100 g
- ⅓ cup canola oil – 80 ml
- ½ teaspoon ground cinnamon – 1 g
- ½ teaspoon ground nutmeg – 1 g
- ½ teaspoon ground allspice – 1 g
- ⅛ teaspoon ground cloves – 0.25 g
- 2 teaspoons baking powder – 8 g
- ½ teaspoon salt – 3 g
- 1 large egg – 50 g
- 1 teaspoon vanilla extract – 5 ml
- 4 tablespoons unsalted butter melted – 56 g
Cinnamon Sugar Topping
- 2 tablespoons ground cinnamon – 12 g
- ⅔ cup sugar – 135 g
Instructions
- Preheat your oven to 350°F and lightly grease a mini muffin pan or spray it with nonstick spray.
- In a large bowl, whisk together the flour, cinnamon, nutmeg, allspice, cloves, baking powder, and salt until everything is evenly mixed.
- In a large measuring cup or another bowl, combine the pumpkin puree, milk, brown sugar, canola oil, egg, and vanilla. Whisk until smooth.
- Pour the wet ingredients over the dry ones and gently stir with a rubber spatula just until the batter is moistened, don’t overmix!
- Scoop the batter evenly into the prepared muffin pan. Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
- When the muffins are done, let them cool for 2 minutes. Then dip each one into melted butter and coat it with the cinnamon sugar topping for an extra sweet touch.
- Let the muffins cool completely on a wire rack before serving.
For the cinnamon sugar topping:
- In a medium bowl, mix together the cinnamon and sugar until well combined.