Description
Delicious and fluffy donut holes coated in cinnamon sugar, perfect for enjoying the flavors of fall.
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup granulated sugar (for coating)
- 1 tablespoon ground cinnamon (for coating)
Instructions
- Preheat the oven to 350°F (175°C) and grease a donut hole pan.
- In a large bowl, mix together pumpkin puree, sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
- In another bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fill each donut hole cavity about 2/3 full with the batter.
- Bake for 10-12 minutes or until a toothpick comes out clean.
- Let the donut holes cool for a few minutes before rolling them in the cinnamon sugar mixture.
- Serve warm and enjoy!
Notes
- Store leftover donut holes in an airtight container for up to 3 days.
- For a sweeter coating, increase the sugar in the cinnamon sugar mixture.
- These donut holes can be frozen for up to 2 months.
Nutrition
- Serving Size: 2 donut holes
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg