Pumpkin Pie Cinnamon Sugar Donut Holes

These Pumpkin Pie Cinnamon Sugar Donut Holes are soft, fluffy, and packed with cozy pumpkin pie flavor. Coated in buttery cinnamon sugar while warm, they make an easy fall breakfast, snack, or dessert.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 1/2 teaspoons pumpkin pie spice
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1/2 cup 100% pure pumpkin
• 1/2 cup whole milk
• 1 large egg
• 1/4 cup unsalted butter, melted
• 1 teaspoon pure vanilla extract

For the Cinnamon Sugar Coating:

• 6 tablespoons unsalted butter, melted
• 3/4 cup granulated sugar
• 2 teaspoons ground cinnamon
• 1/2 teaspoon pumpkin pie spice

Instructions

• Preheat the oven to 350°F and lightly grease a 24-cup mini muffin pan.
• In a medium bowl, whisk together the flour, baking powder, pumpkin pie spice, cinnamon, and salt.
• In a large bowl, whisk together the brown sugar, granulated sugar, pumpkin, milk, egg, melted butter, and vanilla until smooth.
• Add the dry ingredients to the pumpkin mixture and gently stir just until combined. Avoid overmixing.
• Spoon the batter into the mini muffin cups, filling each about three-quarters full.
• Bake for 11 to 14 minutes, or until puffed and a toothpick inserted into the center comes out clean.
• Mix the granulated sugar, cinnamon, and pumpkin pie spice in a shallow bowl.
• While the donut holes are warm, brush or dip each one in melted butter.
• Roll each donut hole in the cinnamon sugar mixture until completely coated.
• Serve warm or cool on a wire rack.

Serving and Storage Tips

• Serve warm with coffee, tea, hot chocolate, or apple cider.
• Dust with a little extra pumpkin pie spice before serving for more fall flavor.
• Store cooled donut holes in an airtight container at room temperature for up to 2 days.
• Refrigerate them in an airtight container for up to 4 days if preferred.
• Reheat briefly in the microwave to restore their soft texture.
• Freeze uncoated donut holes for up to 2 months. Thaw, warm, brush with butter, and coat with cinnamon sugar before serving.

Variations

1. Maple Pumpkin Donut Holes: Replace half of the granulated sugar in the batter with pure maple syrup. Reduce the milk slightly if the batter becomes too thin.
2. Cream Cheese Filled: Make a small opening in each cooled donut hole and pipe in sweetened cream cheese for a cheesecake-inspired center.
3. Chocolate Chip: Fold 1/2 cup of mini chocolate chips into the batter for pockets of melted chocolate.
4. White Chocolate: Add 1/2 cup white chocolate chips to create a creamy, sweet contrast with the pumpkin spices.
5. Pecan Pumpkin: Fold 1/2 cup finely chopped toasted pecans into the batter for a crunchy texture.
6. Apple Cinnamon: Add 1/2 cup finely diced peeled apple to the batter. Use a firm apple that holds its shape during baking.
7. Brown Butter: Brown the butter used in the batter for a deeper, nutty flavor. Let it cool slightly before mixing it into the wet ingredients.
8. Vanilla Glazed: Skip part of the cinnamon sugar coating and drizzle the cooled donut holes with a simple powdered sugar and vanilla glaze.
9. Caramel Coated: Drizzle warm caramel sauce over the finished donut holes for a rich caramel-pumpkin combination.
10. Cinnamon Roll Style: Add a swirl of cinnamon-brown sugar mixture to the batter before baking and finish with a light vanilla glaze.
11. Gingerbread Pumpkin: Add 1/4 teaspoon ground ginger, 1/4 teaspoon ground cloves, and a pinch of nutmeg for a gingerbread-inspired flavor.
12. Orange Pumpkin: Add 1 teaspoon finely grated orange zest to the batter. The citrus adds brightness to the warm pumpkin spices.
13. Coconut Pumpkin: Add 1/2 cup shredded sweetened coconut to the batter and roll the finished donut holes in cinnamon sugar as usual.
14. Nutella Filled: Pipe a small amount of Nutella into the center of each cooled donut hole for a chocolate-hazelnut surprise.
15. Mini Muffin Holiday Version: Add colorful seasonal sprinkles to the cinnamon sugar coating after rolling the warm donut holes in it for a festive presentation.

FAQs

1. Are these pumpkin pie donut holes fried?
No. They are baked in a mini muffin pan, making them easier and less messy than traditional fried donut holes.

2. Can I use homemade pumpkin puree?
Yes. Homemade pumpkin puree can be used as long as it has a similar thick consistency to canned pumpkin.

3. Can I use pumpkin pie filling instead of pumpkin puree?
It is best to use plain pumpkin puree because pumpkin pie filling already contains sugar and spices that can change the recipe.

4. Why shouldn’t I overmix the batter?
Overmixing can develop too much gluten and make the donut holes dense instead of soft and fluffy.

5. Can I make these without the cinnamon sugar coating?
Yes. They are delicious plain, glazed with vanilla icing, or simply dusted with powdered sugar.

6. How do I keep the donut holes soft?
Store them in a tightly sealed container once completely cooled and avoid leaving them uncovered for long periods.

7. Can I freeze pumpkin donut holes?
Yes. Freeze the baked donut holes without the butter and cinnamon sugar coating for up to 2 months.

8. Can I use another type of milk?
Yes. 2% milk or unsweetened plant-based milk can generally be substituted for whole milk.

9. How do I know when they are done?
They should look puffed and a toothpick inserted into the center should come out clean or with only a few moist crumbs.

10. Can I make these ahead of time?
Yes. Bake them a day ahead and store them in an airtight container. Warm them slightly and add the butter and cinnamon sugar coating before serving for the best texture.

These Pumpkin Pie Cinnamon Sugar Donut Holes are an easy and delicious way to enjoy classic fall flavors. With their tender pumpkin-spiced centers and buttery cinnamon sugar coating, they are perfect for breakfast, parties, holiday gatherings, or a cozy homemade dessert.

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