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Cinnamon Sugar Pumpkin Donut Holes Recipe

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3.9 from 14 reviews

Delight in these soft and spiced Cinnamon Sugar Pumpkin Donut Holes, perfect for a cozy autumn treat. Made with pumpkin puree and warming spices like cinnamon, nutmeg, and cloves, these baked mini donuts are coated in a buttery cinnamon sugar mix and can be paired with an optional creamy maple cream cheese dip for extra indulgence.

  • Total Time: 30 minutes
  • Yield: Approximately 40 donut holes (based on 1 tablespoon per donut, 10 servings of 4 donut holes each)

Ingredients

For the Pumpkin Donuts

  • 1/4 cup butter, melted (plus more for coating)
  • 1 cup brown sugar
  • 1 large egg
  • 1 teaspoon maple extract
  • 1/2 cup milk plus 1 teaspoon lemon juice, let sit 5 minutes
  • 3/4 cup pumpkin puree, excess moisture removed
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/4 teaspoon ground cloves

For the Cinnamon Sugar Coating

  • 1/2 cup butter, melted
  • 1/2 cup granulated sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon cardamom

For the Cream Cheese Frosting Dip (optional)

  • 4 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon maple extract
  • 6 tablespoons heavy cream, start with 4, add more if needed

Instructions

  1. Make the Donut Batter: In a large mixing bowl, stir together the melted butter, brown sugar, egg, and maple extract until well combined. In a small bowl or cup, mix the milk and lemon juice and let sit for 5 minutes to create a quick buttermilk substitute. Place the pumpkin puree on several layers of paper towels and press out as much moisture as possible, repeating with fresh towels if needed to yield a thick, almost dry pumpkin. Add the blotted pumpkin and milk mixture to the wet ingredients and stir until smooth. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Add the dry ingredients to the wet mixture and stir just until a thick batter forms; avoid overmixing.
  2. Bake the Donuts: Preheat your oven to 350°F (175°C). Lightly grease a mini muffin tin or silicone donut hole mold. Scoop about 1 tablespoon of batter into each cavity, filling them about 3/4 full. Use a small cookie scoop for even portions. Bake for 10 to 12 minutes until the tops are set and a toothpick inserted into the center comes out clean. Let the donut holes cool in the pan for 2 to 3 minutes, then transfer to a wire rack. Repeat until all the batter is used.
  3. Add the Cinnamon Sugar Coating: Pour the melted butter into a small bowl. In another bowl, mix together the granulated sugar, cinnamon, and cardamom. Once the donut holes are cool enough to handle, dip each one in the melted butter, then roll in the cinnamon sugar mixture until well coated.
  4. Make the Cream Cheese Dip (optional): In a medium bowl, beat the softened cream cheese and powdered sugar until smooth. Add the maple extract and start with 4 tablespoons of heavy cream, beating until creamy. If the dip is too thick, add an additional 1 to 2 tablespoons of cream until it reaches your desired consistency.

Notes

  • Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
  • Best served warm with a cozy fall drink like chai or spiced cider.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://cozykitchenbymaya.com/cinnamon-sugar-pumpkin-donut-holes-recipe/