Pumpkin Donut Holes: A Delicious Fall Treat to Try!
Pumpkin Donut Holes are a delightful fall treat that combines the flavors of pumpkin and spices, perfect for enjoying during the autumn season.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 donut holes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 teaspoon salt
- 1/4 cup sugar (for coating)
- 1 teaspoon cinnamon (for coating)
Instructions
- Preheat the oven to 350°F (175°C) and grease a mini muffin pan.
- In a large bowl, mix together the pumpkin puree, sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.
- In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fill each muffin cup about 2/3 full with the batter.
- Bake for 10-12 minutes or until a toothpick inserted comes out clean.
- While the donut holes are baking, mix the sugar and cinnamon for coating in a small bowl.
- Once baked, let the donut holes cool for a few minutes before rolling them in the cinnamon sugar mixture.
- Serve warm and enjoy!
Notes
- Store leftover donut holes in an airtight container for up to 3 days.
- These donut holes can be frozen for up to 2 months; thaw before serving.
- Feel free to adjust the spices according to your taste preference.