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Soft and fluffy pumpkin donut holes with a cinnamon sugar crunch make any fall day special. The sweet-spiced flavors burst through every bite. They're super simple and that sugar coat keeps you coming back for more.
INGREDIENTS
- 1 tablespoon melted butter (regular or vegan, for dipping sauce): Mixes into the maple syrup so your dip tastes extra creamy.
- 3 tablespoons maple syrup (for dipping sauce): Creates a sweet drizzle for dunking.
- ½ cup cane sugar (for topping): Makes the outside sugary and crispy.
- 2 teaspoons cinnamon (for topping): Blends in with sugar to give your snack a punch of warmth.
- 2 cups all-purpose flour (regular or gluten-free): Main part of the batter that holds everything together.
- 1½ teaspoons baking powder: Lifts the donut holes so they're puffy.
- 1 teaspoon baking soda: Adds even more fluffiness.
- 1½ teaspoons pumpkin pie spice: Gives you that cozy mix of fall spices like cinnamon, nutmeg, and cloves.
- 1 teaspoon vanilla: Brings a mellow background note.
- 1 cup cane sugar: Sweetens up the dough so every bite pops.
- ¼ cup melted butter (regular or vegan): Makes the batter soft and rich.
- 1 cup milk (regular or plant-based): Loosens and brings all the mix together.
- ¾ cup pumpkin puree: Makes these taste like fall and keeps them moist.
INSTRUCTIONS
- Step 8:
- Mix the melted butter and maple syrup together in a small bowl if you want some dipping sauce. Dunk your warm donut bites and enjoy the sweetness.
- Step 7:
- Roll the hot donut holes right in the cinnamon sugar mix so it melts on and sticks. That way, every piece gets its crunchy shell.
- Step 6:
- While your treats are still in the oven, stir the cinnamon and cane sugar together in a small bowl for the outside coating.
- Step 5:
- Bake them for about 20–25 minutes. Once they're golden and a toothpick poked in the middle comes out clean, they're ready.
- Step 4:
- Drop spoonfuls of dough into the donut molds you greased earlier. Fill each about three-fourths full so they rise just right.
- Step 3:
- Gently stir your dry flour into the wet mix until it's smooth and everything's just combined. Don't stir too much so they stay tender.
- Step 2:
- Stir up the pumpkin puree, milk, melted butter, sugar, vanilla, pumpkin pie spices, then baking powder and baking soda in a big bowl. Mix till smooth.
- Step 1:
- Turn your oven on to 350°F and give your donut hole molds a spray so nothing sticks later.
Serving and Storage Tips
- Serving: Dish out these pumpkin donut bites warm—they're awesome with coffee, cider, or tea.
- Storage: Keep any extras sealed up at room temperature for a couple days, or in the fridge for up to four. Warm them in the oven at 300°F for five to seven minutes to make them soft again.
- Freezing: Pop leftovers in the freezer for up to two months. Thaw them overnight in the fridge and bake for a few more minutes to bring them back to life.
Tips from Well-Known Chefs
- Try grating in a bit of fresh nutmeg for a punch of flavor, just like Dominique Ansel suggests.
- Alex Guarnaschelli likes to mix both white and brown sugar for rolling. That way you get a deeper, more interesting taste.
VARIATIONS
- Add Chocolate Chips: Throw in some chopped nuts or mini chips for a richer, chunkier bite.
- No Gluten: Use your favorite gluten-free flour blend if you don't want regular flour.
- Go Vegan: Swap in plant milk and vegan butter for a dairy-free treat.
- Change Up the Flavors: Want more spice? Toss in extra cinnamon or a little nutmeg to fit your mood.
- Top with Glaze: Try drizzling some icing or glaze on top if you want them super sweet.