Cinnamon Sugar Pumpkin Donut Holes Recipe

I discovered my new favorite treat: pumpkin donut holes that capture the spirit of fall shareable desserts. The light, fluffy bites, spiced perfectly and finished with a delicate cinnamon sugar coating, offer a playful twist on classic fall flavors. I simply cannot wait to share this delightful experience with my loved ones.

I love experimenting in the kitchen during the fall and recently I came up with these Cinnamon Sugar Pumpkin Donut Holes that are just too fun to resist. I started out with 1 cup pumpkin puree, 2 large eggs, and 1/4 cup milk to make a simple batter.

Adding 1/2 teaspoon vanilla extract and a mix of all-purpose flour, a bit of granulated sugar, baking soda, baking powder, salt, and a dash of ground cinnamon and nutmeg helped bring out a flavor I didn’t expect. I even got creative with a topping blend of 1/2 cup granulated sugar mixed with 1 teaspoon ground cinnamon after frying them in just the right amount of vegetable oil.

I was amazed how a few basic ingredients turned into a snack that’s not only easy to make but also brings a tasty twist to fall meals and desserts. Give these donut holes a try and let me know what you think.

Why I Like this Recipe

I really love this recipe because it’s super easy to make and doesn’t require a lot of fancy ingredients, which is perfect when I just want something quick but still tasty. I also enjoy the way the pumpkin, cinnamon, and nutmeg come together to give an awesome fall vibe every time I make them, it kinda reminds me of home. Another reason is that these donut holes come out with a nice crisp on the outside and a soft, fluffy inside which makes every bite satisfying. Plus, I like that they taste best when they’re still warm because that makes the flavor pop even more, plus the smell while frying is seriously amazing.

Ingredients

• Pumpkin Puree: It’s high in fibre and vitamin A, adds natural sweetness and rich colour.
• Eggs: Provide protein and structure, making the batter soft and holding ingredients together.
• Flour: Supplies carbohydrates and gives structure, essential for creating that tender donut.
• Cinnamon: Offers warming spice and natural antioxidants, adding a delightful aroma to each bite.
• Sugar Topping: Adds extra sweetness and crunch, though its not the healthiest, so enjoy in moderation.

Ingredient Quantities

• 1 cup pumpkin puree
• 2 large eggs
• 1/4 cup milk
• 1/2 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Vegetable oil for frying
• For the topping: 1/2 cup granulated sugar mixed with 1 teaspoon ground cinnamon

How to Make this

1. Whisk the pumpkin puree, eggs, milk, and vanilla extract in a bowl until it’s smooth and well mixed.

2. In another bowl, stir together the flour, 1/2 cup granulated sugar, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg.

3. Gradually add the dry ingredients to the wet ones and mix until just combined; don’t over mix or your donut holes might turn out too dense.

4. Heat the vegetable oil in a deep pan or fryer to about 375°F (190°C). Make sure the oil is hot enough before you fry.

5. Drop about a tablespoon of batter at a time into the hot oil carefully. Work in small batches to keep the temperature even.

6. Fry them for 3 to 4 minutes, turning them occasionally until they turn golden brown and feel fluffy inside.

7. Use a slotted spoon to remove the donut holes and place them on paper towels to drain off extra oil.

8. While they’re still warm, toss the donut holes in a bowl with the topping mixture of 1/2 cup granulated sugar and 1 teaspoon ground cinnamon.

9. Enjoy them right away for the best flavor, as they taste amazing when still warm.

10. If you have any leftovers, store them in an airtight container but remember they are best enjoyed fresh.

Equipment Needed

1. A large mixing bowl for combining the pumpkin puree, eggs, milk, and vanilla extract
2. A second mixing bowl for stirring together the flour, sugar, baking soda, baking powder, salt, and spices
3. A whisk for ensuring the wet ingredients are mixed until smooth
4. Measuring cups and spoons to get the ingredients right
5. A deep pan or deep fryer for heating the vegetable oil
6. A thermometer to check that the oil reaches about 375°F
7. A tablespoon measure to scoop and drop the batter into the oil
8. A slotted spoon to lift the donut holes out of the oil
9. A plate lined with paper towels for draining excess oil
10. An extra bowl to toss the warm donut holes with the cinnamon-sugar topping

FAQ

Cinnamon Sugar Pumpkin Donut Holes Recipe Substitutions and Variations

• You can swap the pumpkin puree with an equal amount of mashed sweet potato or even butternut squash puree if you don’t have any pumpkin on hand.
• If you’re out of eggs, try using a flax egg (mix 1 tablespoon of flaxseed meal with 3 tablespoons of water) as a substitute for one egg.
• Instead of regular milk, almond milk or soy milk works just fine in this recipe.
• For the vegetable oil used in frying, canola oil is a good replacement with a similar smoke point.
• If you’re missing vanilla extract, a teaspoon of maple syrup can bring some extra warmth to the flavor profile.

Pro Tips

1. Make sure the oil is really hot before you start frying; if it’s not around 375°F, the donut holes can end up greasy instead of nice and crispy.
2. Don’t over mix the batter – a few lumps are okay and will help keep the donuts light and fluffy instead of turning them into a dense ball.
3. Fry them in small batches so the oil temperature stays consistent; if you put too many in, they won’t cook evenly and might end up undercooked.
4. Toss the donut holes in the cinnamon sugar while they’re still warm so the topping sticks better and adds loads more flavor.