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Fall flavors come alive in these Cinnamon Sugar Pumpkin Donut Holes with their cozy spices and rich pumpkin taste. You'll find them super simple to whip up, and that sweet cinnamon sugar outside makes them totally mouthwatering for any get-together.
WHAT YOU'LL NEED
- ¾ cup pumpkin puree: Gives moisture and that delicious pumpkin taste.
- 1 cup regular or plant-based milk: Works to hold everything together for a smooth mix.
- ¼ cup melted regular or vegan butter: Adds a lovely richness and soft bite.
- 1 cup cane sugar: Brings the sweetness that balances all those fall spices.
- 1 teaspoon vanilla: Adds a hint of warmth that plays well with pumpkin.
- 1 ½ teaspoon pumpkin pie spices: This mix of cinnamon, nutmeg and cloves creates that classic autumn feeling.
- 1 teaspoon baking soda: Makes sure your donut holes turn out airy and soft.
- 1 ½ teaspoon baking powder: Helps them puff up just right.
- 2 cups regular or gluten-free all-purpose flour: Creates the foundation for your batter.
- ½ cup cane sugar (for topping): Pairs with cinnamon to make that crunchy sweet outside.
- 2 teaspoons cinnamon (for topping): Brings that cozy spice to the outer coating.
- 3 tablespoons maple syrup (for dipping sauce): Offers an extra touch of sweetness for dunking.
- 1 tablespoon melted regular or vegan butter (for dipping sauce): Combines with maple syrup for a dreamy dip.
HOW TO MAKE THEM
- Step 1:
- Get your oven nice and hot at 350°F and spray your silicone donut hole molds with non-stick spray so they'll pop right out later.
- Step 2:
- Grab a big bowl and mix your pumpkin puree, milk, melted butter, cane sugar, vanilla extract, pumpkin pie spice, baking powder, and baking soda. Stir everything until it looks smooth.
- Step 3:
- Add your flour bit by bit, mixing gently as you go until you've got a nice pumpkin batter. Don't mix too much or they'll get tough.
- Step 4:
- Scoop your batter into the donut hole molds, filling each about three-quarters of the way up.
- Step 5:
- Pop them in the oven for 20-25 minutes until they're golden brown. Check if they're done by poking one with a toothpick—it should come out clean.
- Step 6:
- While they're baking, mix your cane sugar and cinnamon in a small bowl for the coating.
- Step 7:
- As soon as they come out of the oven, roll the warm donut holes in your cinnamon sugar mix. The heat helps the sweet coating stick better.
- Step 8:
- For that extra yummy touch, stir together maple syrup and melted butter in a small bowl. Serve your warm treats with this dipping sauce on the side.
How to Serve and Store
- Serving: These taste best when they're still warm. Try them with hot coffee, tea, or some fresh apple cider for the ultimate fall snack.
- Storage: Got leftovers? Keep them in a sealed container on your counter for up to 2 days. Need them to last longer? Stick them in the fridge for up to 4 days. When you want to eat them, warm them up at 300°F for 5-7 minutes to make them soft again.
- Freezing: You can freeze these little treats for up to 2 months. Just let them thaw in the fridge overnight and warm them up in the oven before eating.
Chef-Inspired Ideas
- Try adding just a tiny bit of fresh nutmeg to your batter like pastry expert Dominique Ansel does for a fancier twist.
- Chef Alex Guarnaschelli says using both white and brown sugar in your coating makes the flavor much richer.
MIX IT UP
- Gluten-Free Option: Just swap in gluten-free flour blend if you can't have regular flour.
- Vegan Option: Use non-dairy milk and plant butter to make these completely vegan.
- Spice Experiments: Play with the amount of cinnamon or throw in extra nutmeg to make the flavor your own.
- Tasty Additions: Try mixing tiny chocolate chips or chopped nuts into your batter for extra crunch and flavor.
- Sweet Topping: A simple sugar glaze drizzled on top can make these even more special.