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Pumpkin Donut Holes with Cinnamon Sugar Coating

Pumpkin Donut Holes with Cinnamon Sugar Coating
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These Pumpkin Donut Holes with Cinnamon Sugar Coating are fluffy, perfectly spiced bite-sized treats that combine the cozy flavors of autumn pumpkin and warm cinnamon sugar. Easy to make and ideal for snacking or serving at gatherings, they boast a tender crumb and a sweet, crunchy coating that’s simply irresistible.

Ingredients

Scale

Main Ingredients

  • 1 cup pumpkin puree (canned or fresh)
  • 2 cups all-purpose flour (or gluten-free flour blend for gluten-free option)
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/2 cup whole milk or buttermilk
  • 1 teaspoon vanilla extract
  • Oil for frying (canola or vegetable oil)

Cinnamon Sugar Coating

  • 1/2 cup granulated sugar
  • 1 tablespoon ground cinnamon

Instructions

  1. Prepare the Dough: In a large mixing bowl, combine the pumpkin puree, eggs, milk, and vanilla extract until smooth and well blended. In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the wet mixture and stir just until a soft, slightly sticky dough forms. Avoid overmixing to keep the donut holes light and airy.
  2. Heat the Oil: Pour oil into a heavy-bottomed pot or deep fryer about 2-3 inches deep. Heat the oil to a steady 350°F (175°C). Use a candy or small ice cream scoop to portion the dough evenly for round, uniform donut holes.
  3. Fry the Donut Holes: Carefully drop small spoonfuls of dough into the hot oil, frying in batches to avoid overcrowding. Cook each batch for 2-3 minutes, turning halfway through to ensure even golden brown color. Remove donut holes with a slotted spoon and drain on paper towels.
  4. Coat with Cinnamon Sugar: While donut holes are still warm, roll them generously in the cinnamon sugar mixture. The warmth will help the sugar stick and create a crunchy coating. Let them cool slightly before serving.

Notes

  • Keep the oil temperature consistent between 350°F and 360°F to prevent greasy or burnt donut holes.
  • Mix the batter just until combined to maintain tender and fluffy texture.
  • Use freshly ground cinnamon and nutmeg for the best flavor.
  • Fry one test donut hole first to check oil temperature and texture before cooking the entire batch.
  • Serve donut holes warm for optimal taste, though they remain delicious at room temperature.

Nutrition

Keywords: pumpkin donut holes, cinnamon sugar coating, autumn recipe, fall dessert, bite-sized donuts, gluten-free donut holes

Find it online: https://ninagourmet.com/pumpkin-donut-holes-with-cinnamon-sugar-coating/