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Cinnamon Sugar Pumpkin Donut Holes

Delightful bite-sized pumpkin donut holes coated in a sweet cinnamon-sugar mixture, perfect for cozy gatherings.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 donut holes
Course: Dessert, Snack
Cuisine: American, Seasonal
Calories: 80
Ingredients Method Notes

Ingredients
  

For the donut holes
  • 1 cup pumpkin puree Ensure it's Halal certified
  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp allspice
  • 1/4 cup milk
  • 1/4 cup melted butter Use Halal-friendly options
  • 1 large egg
  • 1/4 cup granulated sugar For coating
  • 1 tsp ground cinnamon For coating

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, and allspice.
  3. In a separate large bowl, mix pumpkin puree, melted butter, sugar, brown sugar, milk, and the egg until smooth.
  4. Gradually fold the dry ingredients into the pumpkin mixture, being careful not to overmix. The batter should be thick and slightly sticky.
  5. Using a spoon or cookie scoop, drop tablespoon-sized amounts of batter onto the prepared baking sheet, spacing them about two inches apart.
Baking
  1. Bake for 10-12 minutes or until a toothpick inserted into the center comes out clean.
Coating
  1. While the donut holes are cooling, mix the granulated sugar with the ground cinnamon in a shallow dish.
  2. Once the donut holes are cool enough to handle, roll them in the cinnamon sugar until fully coated.
Serving
  1. Serve warm or at room temperature, and watch them disappear!

Notes

To keep the donut holes fresh, store in an airtight container at room temperature for up to 3 days. For longer storage, freeze in a single layer on a baking sheet and then transfer to a freezer bag for up to 2 months. Thaw at room temperature or reheat in the oven at a low temperature.