Description
These Cinnamon Sugar Pumpkin Donut Holes are perfectly soft, fluffy, and packed with warm fall spices. Made with pumpkin puree and a blend of cinnamon, nutmeg, ginger, and cloves, these bite-sized fried treats are coated in a sweet cinnamon sugar mixture that adds the perfect crunchy finish. Ideal for a cozy autumn breakfast, snack, or dessert, they balance seasonal flavors with a delightful texture.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
Wet Ingredients
- 3/4 cup canned pumpkin puree
- 2 large eggs
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/4 cup unsalted butter, melted
For Frying and Coating
- Oil for frying (vegetable or canola oil recommended)
- 1 cup granulated sugar (for coating)
- 2 tablespoons ground cinnamon (for coating)
Instructions
- Prepare Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and spices — cinnamon, nutmeg, ginger, and cloves — until well combined to ensure even distribution of flavors.
- Mix Wet Ingredients: In a separate bowl, combine the canned pumpkin puree, eggs, milk, and vanilla extract. Whisk until the mixture is smooth and uniform.
- Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients and gently stir until just combined. Avoid overmixing to keep the donut holes tender.
- Add Melted Butter: Fold the melted unsalted butter into the batter until the mixture is smooth, which adds moisture and richness.
- Heat Oil: Preheat oil in a deep pan or a deep fryer to 350°F (175°C) ensuring it is at the right temperature for frying donut holes safely and effectively.
- Form and Fry Donut Holes: Using a small cookie scoop or tablespoon, carefully drop small balls of batter into the hot oil, making sure not to overcrowd the pan to prevent sticking and uneven cooking.
- Cook Until Golden: Fry the donut holes for 2-3 minutes, turning them occasionally with a slotted spoon so they brown evenly on all sides and are cooked through.
- Drain Excess Oil: Remove the donut holes from the oil using a slotted spoon and place them on a paper towel-lined plate to drain off any excess oil.
- Coat with Cinnamon Sugar: While still warm, roll the donut holes in the cinnamon sugar mixture until they are fully coated, creating a sweet and spiced crust.
- Serve: Serve the donut holes warm or at room temperature for the best flavor and texture experience.
Notes
- Maintain the oil temperature at 350°F for optimal frying; too hot will burn the exterior, too cool will soak the oil into the dough.
- Use a slotted spoon to safely handle the fry and to allow oil to drain well before coating.
- Do not overmix the batter to keep the donut holes light and fluffy.
- If you prefer a less sweet coating, reduce the cinnamon sugar amount or use powdered sugar instead.
- Leftovers are best eaten the same day but can be stored in an airtight container for 1-2 days and warmed up before serving.
