Cinnamon Sugar Pumpkin Donut Holes Recipe

So you’re craving something cozy, sweet, and pumpkin-y but don’t exactly feel like busting out a deep fryer and a full-on Martha Stewart vibe? Same. Enter: cinnamon sugar pumpkin donut holes. They’re basically little bites of fall happiness that you can whip up without losing your sanity—or your Saturday afternoon. Plus, they look way fancier than the actual effort required, which is my kind of baking magic.

Why This Recipe is Awesome

Let’s just lay it out:

• Minimal effort, maximum payoff. These babies taste like you’ve spent hours crafting them, but really, you’ll spend more time deciding what playlist to put on.

• Pumpkin + cinnamon sugar = happiness. I don’t make the rules, I just enjoy the perks.

• They’re baked, not fried—which means you don’t have to deal with a pot of hot oil splattering on your stove. (Also: slightly less guilt if you “accidentally” eat six in a row.)

• It’s basically idiot-proof. If I didn’t mess it up, you won’t either.

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Ingredients You’ll Need

Gather these goodies before you get started. Don’t worry—it’s not a mile-long list.

• 1 cup all-purpose flour (aka the reason these hold together and not turn into soup)

• 1 teaspoon baking powder (gives ‘em a lil lift)

• ½ teaspoon baking soda (because science says so)

• ½ teaspoon ground cinnamon (mandatory fall spice #1)

• ½ teaspoon pumpkin pie spice (mandatory fall spice #2)

• ¼ teaspoon salt (balances all that sweetness)

• ½ cup canned pumpkin puree (don’t confuse with pumpkin pie filling unless you like chaos)

• ¼ cup brown sugar (for depth, because we’re fancy like that)

• ¼ cup granulated sugar (for sweetness, duh)

• 1 large egg (the glue of the baking world)

• 2 tablespoons vegetable oil (keeps things moist and happy)

• 1 teaspoon vanilla extract (optional but highly recommended)

For the coating:

• ½ cup granulated sugar

• 1 teaspoon cinnamon

• 4 tablespoons unsalted butter, melted (aka the glue for the cinnamon sugar blanket)

Step-by-Step Instructions

Here’s how you make the magic happen without losing your cool.

1. Preheat your oven to 350°F (175°C). Yes, do it now. Don’t be that person who forgets and then stares at the batter for 20 minutes.

2. Mix the dry stuff. In one bowl, whisk flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Boom—done.

3. Mix the wet stuff. In another bowl, whisk pumpkin puree, brown sugar, granulated sugar, egg, oil, and vanilla until smooth and lovely.

4. Combine both worlds. Gently stir the dry into the wet. Don’t overmix unless you’re aiming for rubbery donuts. (Spoiler: you’re not.)

5. Fill the pan. Scoop batter into a greased mini muffin tin. Each hole should be about ¾ full.

6. Bake. Toss ‘em in the oven for 10–12 minutes, or until a toothpick comes out clean. Cue the heavenly smell.

7. Coat ‘em. While still warm, dunk each donut hole in melted butter, then roll in cinnamon sugar like they’re little sugary snowballs.

8. Eat immediately. (Okay, let them cool slightly so you don’t burn your tongue, but still—don’t wait too long.)

Common Mistakes to Avoid

• Skipping the oven preheat. Rookie move. Your donut holes will bake unevenly and you’ll cry.
• Using pumpkin pie filling instead of puree. One has added sugar and spices, the other is pure pumpkin. Don’t mix ‘em up unless you enjoy surprises.
• Overmixing the batter. You’re making donuts, not cement. Chill.
• Skipping the butter dip. The cinnamon sugar won’t stick. Don’t try to be “healthy” here—you’ve come this far, just commit.

Alternatives & Substitutions

• No pumpkin pie spice? Just use more cinnamon, a pinch of nutmeg, and maybe some ginger. Boom, DIY spice blend.

• Wanna be extra? Add a cream cheese glaze drizzle on top. It’s like pumpkin cheesecake met a donut.

• Oil swap. Use melted butter instead of oil if you want more richness. (IMO, butter is life, but oil keeps them lighter.)

• Gluten-free option. Use a 1:1 gluten-free flour blend—just don’t expect it to taste exactly the same.

FAQ (Frequently Asked Questions)

Q: Can I use margarine instead of butter?
Well, technically yes, but why hurt your soul like that?

Q: Do I need a donut pan?
Nope! A mini muffin tin works perfectly. Donut holes are basically muffins in disguise.

Q: Can I double the recipe?
Absolutely. You’ll regret not making more anyway, so save yourself the second round of dishes.

Q: How do I store leftovers?
Leftovers? That’s cute. But if you do, keep them in an airtight container for 2–3 days. Warm them up for best results.

Q: Can I freeze them?
Yes! Freeze baked (but not coated) donut holes. Thaw, reheat slightly, then dunk in butter and cinnamon sugar when ready.

Q: What if I don’t have pumpkin puree?
Sweet potato puree works in a pinch. Will it taste slightly different? Yup. Will you still eat them? Also yup.

Q: Can I make them vegan?
Sure—swap the egg for a flax egg and use vegan butter. They won’t taste exactly the same, but hey, close enough.

Final Thoughts

There you have it—cinnamon sugar pumpkin donut holes that taste like autumn wrapped in a sugar blanket. They’re quick, easy, and almost too good to share (keyword: almost). So go on, whip up a batch, grab a cup of coffee (or cider if you’re feeling festive), and treat yourself.

Now go impress someone—or, let’s be real, just impress yourself—because you just made homemade donut holes without frying anything. That’s a win in my book. 🍩✨

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