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5 from 1 vote

Pumpkin Donut Holes with Cinnamon Sugar

Recipe Author Jessie Sheehan

Ingredients

  • 2 cups all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon fine sea salt
  • 1 1/4 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • 2/3 cup vegetable oil
  • 1 cup granulated sugar
  • 2/3 cup light brown sugar
  • 1 1/4 teaspoons pure vanilla extract
  • 2 eggs
  • 1 egg yolk
  • 1 1/4 cups pumpkin puree about 2/3 of a 15 ounce can
  • For the cinnamon sugar coating:
  • 1 cup granulated sugar
  • 1 Tbsp cinnamon
  • 1 stick unsalted butter melted

Instructions

  • Preheat the oven to 350°F and grease a 24-cup mini-muffin pan with cooking spay or softened butter.
  • Whisk the flour, baking powder, baking soda, salt, and spices in a medium-sized bowl.
  • Place the oil, granulated sugar, brown sugar, and vanilla in a large bowl. Whisk to combine.
  • Add the eggs and yolk, one at a time, and continue whisking until smooth. Add the pumpkin and whisk again.
  • Add the dry ingredients to the wet, and using a rubber spatula, gently fold to combine. Do not over mix.
  • Evenly fill each cavity in the mini muffin tin with a tablespoon and a half of batter.
  • Bake for about 10 to 12 minutes, rotating the pan at the halfway mark, until a toothpick inserted in the center of one of the donuts in the center of the pan comes out clean.
  • While the donuts bake, make the cinnamon sugar coating. Whisk the sugar and cinnamon together in a small bowl with some depth. Place the melted butter in another small bowl.
  • Once the donut holes have cooled enough to handle, but are still quite warm, remove them from the pan and begin dipping them one at a time in the bowl of butter and then rolling them in the cinnamon sugar.
  • Transfer the coated holes to a wire rack. Serve immediately.
  • The donuts are best eaten the day they are made, but will last a day, or so, on the counter wrapped in plastic wrap. They also freeze beautifully: once they are at room temperature, place them into the freezer on a cookie sheet. Once frozen, transfer them to zippered plastic bag and keep in the freezer for up to a month. Let them come to room temp before serving.