Description
Pumpkin Donut Holes are bite-sized, fluffy, and coated in cinnamon sugar. A cozy fall treat that’s easy to bake or fry—perfect for breakfast, dessert, or holiday gatherings.
Ingredients
- 1 ¾ cups all-purpose flour
- 2 tsp baking powder
- 1 ½ tsp pumpkin pie spice
- ½ tsp salt
- ½ cup pumpkin purée (not pumpkin pie filling)
- ½ cup brown sugar
- 1 large egg
- ½ cup milk
- 3 tbsp melted butter (plus more for coating if baking)
- ½ cup granulated sugar + 1 tsp cinnamon (for coating)
- Oil for frying (if frying version)
Instructions
- Mix Dry Ingredients: In a bowl, whisk flour, baking powder, pumpkin pie spice, and salt.
- Mix Wet Ingredients: In another bowl, combine pumpkin purée, brown sugar, egg, milk, and melted butter until smooth.
- Combine: Add dry ingredients into wet mixture. Stir until just combined (don’t overmix).
- Bake or Fry:
- Baked: Preheat oven to 350°F (175°C). Grease a mini muffin tin, scoop batter, and bake for 12–15 minutes until golden.
- Fried: Heat oil to 350°F. Drop spoonfuls of batter into hot oil and fry 2–3 minutes per side. Drain on paper towels.
- Coat: While still warm, roll donut holes in a cinnamon sugar mixture.
- Serve: Enjoy immediately with coffee, cider, or hot chocolate.
Notes
- Don’t overmix the batter—this keeps the donuts fluffy.
- Use a mini ice cream scoop for even-sized donut holes.
- For extra flavor, add a pinch of nutmeg or ginger.
- If baking, brush baked donut holes with melted butter before rolling in cinnamon sugar to help coating stick.
- Double the recipe—they disappear quickly!
- Prep Time: 10 minutes
- Cook Time: 15 minutes