Cinnamon Sugar Pumpkin Donut Holes
Soft, fluffy, and packed with cozy fall spices, these baked pumpkin donut holes are the ultimate autumn treat! Coated in buttery cinnamon sugar and bursting with real pumpkin flavor, they’re perfect for breakfast, brunch, or dessert.
Ingredients:
For the Pumpkin Donut Holes:
1¼ cups (156g) all-purpose flour
½ cup (100g) granulated sugar
1 teaspoon baking powder
½ teaspoon fine sea salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground allspice
¼ teaspoon ground cloves
1 large egg (room temperature)
⅓ cup (80ml) buttermilk (or make your own: ⅓ cup milk + 1 tsp lemon juice, rest 5 minutes)
1 teaspoon pure vanilla extract
1 tablespoon unsalted butter, melted and slightly cooled
¼ cup (60g) canned pumpkin puree
For the Cinnamon Sugar Coating:
5 tablespoons unsalted butter, melted
1 cup (200g) granulated sugar
2–3 tablespoons ground cinnamon
Instructions:
1. Preheat the Oven:
Set oven to 350°F (177°C). Grease a 24-cup mini muffin tin generously with non-stick spray or softened butter.
2. Mix the Dry Ingredients:
In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon, nutmeg, ginger, allspice, and cloves until well combined.
3. Combine the Wet Ingredients:
Make a well in the center and add the egg, buttermilk, vanilla extract, melted butter, and pumpkin puree. Stir gently until just combined do not overmix.
4. Fill and Bake:
Scoop about 1 tablespoon of batter into each mini muffin cup (about ⅔ full). Bake for 9–10 minutes or until the tops spring back when touched and a toothpick comes out clean.
5. Coat in Cinnamon Sugar:
Cool donut holes for 3–5 minutes. While still warm, dip each one into melted butter and roll in the cinnamon-sugar mixture until coated evenly.
6. Serve and Enjoy:
Serve warm or at room temperature. These baked pumpkin donut holes are best enjoyed fresh with coffee, tea, or hot apple cider!
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