Description
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.
Notes
- 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.