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- 1 cup canned pumpkin puree - 1/2 cup granulated sugar - 1/4 cup brown sugar, packed - 1 egg - 1/4 cup unsweetened applesauce - 1/4 cup vegetable oil - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 2 teaspoons baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon nutmeg - 1/4 teaspoon ginger - 1/2 teaspoon salt - 1/2 cup unsalted butter, melted (for rolling) - 1/2 cup granulated sugar (for coating) - 2 tablespoons ground cinnamon (for coating) When measuring ingredients, use dry measuring cups for flour and sugar. For sticky items like pumpkin puree or applesauce, use a liquid measuring cup. Level off the top of dry ingredients with a straight edge to ensure accuracy. Remember, too much flour can make your donut holes dry. You can swap canned pumpkin puree for fresh pumpkin puree. Just cook and blend the pumpkin until smooth. For a healthier option, replace vegetable oil with melted coconut oil. You can also use maple syrup instead of granulated sugar for a deeper flavor. If you need a gluten-free option, try a gluten-free all-purpose flour blend. First, preheat your oven to 350°F (175°C). This step is key for even baking. Next, grease a mini muffin or donut hole pan. I like to use cooking spray for an easy release. In a large bowl, combine one cup of canned pumpkin puree, 1/2 cup of granulated sugar, 1/4 cup of brown sugar, and one egg. Add 1/4 cup of unsweetened applesauce, 1/4 cup of vegetable oil, and one teaspoon of vanilla extract. Whisk these together until smooth and mixed well. In another bowl, mix two cups of all-purpose flour, two teaspoons of baking powder, one teaspoon of baking soda, one teaspoon of ground cinnamon, 1/2 teaspoon of nutmeg, 1/4 teaspoon of ginger, and 1/2 teaspoon of salt. Gradually add this dry mix to the pumpkin blend. Stir gently until just combined. Be careful not to overmix; this keeps the donut holes soft. Spoon the batter into the prepared pan, filling each cavity about two-thirds full. This allows room for the donut holes to rise. Bake for 10 to 12 minutes. To check for doneness, insert a toothpick into the center of a donut hole. If it comes out clean, they are ready! After baking, let them cool in the pan for five minutes. Then transfer the donut holes to a wire rack to cool completely. While the donut holes cool, prepare your cinnamon sugar coating. In a bowl, mix 1/2 cup of granulated sugar with two tablespoons of ground cinnamon. This blend gives a sweet and spicy kick. Once the donut holes are cool, dip each one in melted butter. Then roll them in the cinnamon sugar mixture until they are fully coated. You can place the coated donut holes on a plate, or better yet, serve them right away to enjoy that warm, tasty flavor! For soft and fluffy donut holes, do not overmix your batter. Mix until just combined. This helps keep the air in the batter. The air makes your donut holes light. Bake them until a toothpick comes out clean. If you bake too long, they will become dry. Add a pinch of nutmeg for extra warmth. You can also try adding a splash of maple syrup to the batter. It gives a deeper, richer flavor. Another fun twist is to mix in chocolate chips or chopped nuts. These ingredients can make each bite even more exciting. One common mistake is using too much flour. Always spoon flour into your measuring cup and level it off. If you pack it down, your donut holes can turn out dense. Avoid baking at a temperature that is too high. Each oven is different, so keep an eye on them as they bake. {{image_2}} You can change up the flavor of these donut holes. Adding a flavored glaze can make them even better. Try a maple glaze for a sweet touch. Mix powdered sugar with maple syrup for a quick glaze. You can also add cocoa powder for a chocolate twist. This simple change makes your donut holes stand out. Want a healthier version? Use whole wheat flour instead of all-purpose flour. Whole wheat flour gives a nutty flavor and extra fiber. You can also swap the granulated sugar for coconut sugar. This option adds a low-glycemic sweet taste. To cut calories, reduce the amount of butter for rolling or use a light spray. These tweaks keep the taste while being kinder to your health. Make your donut holes festive! Add cranberries for a tart surprise or chopped nuts for crunch. You can mix in some chopped apples for a fun apple pie vibe. Try adding a touch of pumpkin spice for extra fall flavor. These additions keep your treats exciting and seasonal. Plus, they bring delicious new tastes and textures to each bite. To keep your cinnamon sugar pumpkin donut holes fresh, store them in an airtight container. Line the container with paper towels to absorb any moisture. This helps maintain their soft texture. Place the donut holes in a single layer if possible. If you need to stack them, add more paper towels between layers. When you want to enjoy these treats again, preheat your oven to 350°F (175°C). Place the donut holes on a baking sheet. Heat them for about 5 to 7 minutes, or until they feel warm. This method keeps them soft and restores that fresh-baked taste. These donut holes last about 3 days at room temperature. If you want to keep them longer, freezing is a great option. Freeze them in a single layer on a baking sheet first. Once frozen, transfer them to a freezer-safe bag. They can last up to 3 months in the freezer. To enjoy, thaw at room temperature and reheat as mentioned above. Yes, you can use fresh pumpkin. Start by roasting a small pumpkin. Cut it in half, remove the seeds, and bake it until soft. Once cool, scoop out the flesh and mash it. This fresh puree can replace canned pumpkin in the recipe. Fresh pumpkin gives a lovely flavor and texture. The donut holes are ready when a toothpick inserted comes out clean. Bake them for 10-12 minutes at 350°F (175°C). They should be slightly golden on top. Keep an eye on them, as oven temperatures can vary. Perfectly baked donut holes will be soft and fluffy inside. Leftover cinnamon sugar is great for many treats! You can sprinkle it on toast, pancakes, or waffles. It also works well on baked fruits or in oatmeal. Store it in an airtight container. This way, you can enjoy it later on your favorite snacks or desserts. In this post, we explored ingredients, preparation, and storage for baked treats. You learned about measurement tips and ingredient swaps, keeping your baking flexible. I shared steps for perfecting texture and avoiding common mistakes. You can even try flavor twists and healthier options. Lastly, we covered storage methods to keep your treats fresh. Baking is fun and rewarding. With these insights, you're ready to create your own delicious treats!

Cinnamon Sugar Pumpkin Donut Holes

Indulge in the seasonal delight of cinnamon sugar pumpkin donut holes! These delicious bites combine moist pumpkin puree with warm spices for a cozy treat perfect for any fall gathering. Easy to make and ready in just 30 minutes, they’re rolled in cinnamon sugar for an irresistible finish. Click through for the full recipe and step-by-step instructions to make this seasonal favorite! #PumpkinDonutHoles #FallBaking #CinnamonSugar #PumpkinSpice
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Ingredients
  

1 cup canned pumpkin puree

1/2 cup granulated sugar

1/4 cup brown sugar, packed

1 egg

1/4 cup unsweetened applesauce

1/4 cup vegetable oil

1 teaspoon vanilla extract

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ginger

1/2 teaspoon salt

1/2 cup unsalted butter, melted (for rolling)

1/2 cup granulated sugar (for coating)

2 tablespoons ground cinnamon (for coating)

Instructions
 

Preheat your oven to 350°F (175°C) and grease a mini muffin pan or donut hole pan.

    In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, egg, applesauce, vegetable oil, and vanilla extract until well combined.

      In another bowl, mix the flour, baking powder, baking soda, ground cinnamon, nutmeg, ginger, and salt. Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined. Avoid overmixing.

        Spoon the batter into the prepared mini muffin pan or donut hole pan, filling each cavity about 2/3 full.

          Bake for 10-12 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

            While the donut holes are cooling, prepare the cinnamon sugar coating by mixing the 1/2 cup granulated sugar and 2 tablespoons ground cinnamon in a bowl.

              Once cool, dip each donut hole in melted butter, then roll them in the cinnamon sugar mixture until fully coated.

                Place the coated donut holes on a plate or serve immediately to enjoy the delightful mix of flavors.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: About 24 donut holes

                    - Presentation Tips: Arrange the donut holes in a rustic basket lined with parchment paper, and garnish with a sprinkle of cinnamon for added flair.