There’s something magical about the first bite of a freshly fried pumpkin donut hole, especially when it’s kissed with a coating of cinnamon sugar that cracks ever so slightly under your teeth. As the crisp autumn air starts to swirl, these little bites of heaven become the ultimate comfort. Each fluffy sphere oozes subtle pumpkin warmth, accented by just the right pinch of nutmeg and clove. When you bring a plate of these to the table—be it a cozy family brunch or an impromptu fall gathering—eyes light up and compliments flow freely. The joy of sharing a freshly made treat that feels both nostalgic and new is unmatched.
I still remember the afternoon I experimented with pumping up my usual doughnut recipe, swapping in creamy pumpkin puree and an array of warm spices. The kitchen was alive with laughter and the sweet scent of cinnamon dancing on the breeze. It only took a few minutes to whip up the batter—no fancy equipment needed—and soon I was dropping tiny doughy clouds into hot oil. Moments later, I had a row of golden-brown treasures, each one begging to be rolled in sweet cinnamon sugar. Trust me, once you try rolling warm donut holes in that shimmering mix, you’ll be hooked forever. Whether you’re a seasoned baker or a beginner looking to nail your first no-fuss fall treat, these Cinnamon Sugar Pumpkin Donut Holes are about to become your new go-to dessert. Let’s dive in!
KEY INGREDIENTS IN CINNAMON SUGAR PUMPKIN DONUT HOLES
Before we get to the fun of frying and rolling, let’s chat about the building blocks that make these pumpkin donut holes irresistible. From pantry staples to fragrant spices, each ingredient plays a starring role in creating that perfect balance of fluffy texture and cozy fall flavor.
- All-purpose flour
Provides structure and a tender crumb, so your donut holes fluff up just right without being too dense.
- Granulated sugar
Sweetens the batter and gives those donut holes their gentle caramelization when fried.
- Baking powder
Acts as a leavening agent to ensure each little ball puffs up into a light, airy bite.
- Salt
Enhances all the other flavors, cutting through the sweetness and highlighting the spices.
- Ground cinnamon
Infuses a signature warmth and pairs perfectly with pumpkin; also used in the finishing sugar coating.
- Ground nutmeg
Adds a fragrant, slightly sweet earthiness that complements the cinnamon.
- Ground ginger
Lends a bright, spicy kick that balances the mellow pumpkin puree.
- Ground cloves
Offers a deep, aromatic hint that rounds out the fall spice blend.
- Canned pumpkin puree
Brings moisture, color, and that unmistakable pumpkin taste—no carving required!
- Eggs
Bind the ingredients together and contribute to the tender, cakey texture.
- Milk
Hydrates the dry ingredients, ensuring a smooth batter that fries evenly.
- Vanilla extract
Rounds out the flavor profile with subtle floral and sweet notes.
- Unsalted butter
Adds richness and helps create a more tender bite when folded into the batter.
- Oil for frying
Creates that classic golden exterior, giving each donut hole a light crisp without soaking up too much fat.
HOW TO MAKE CINNAMON SUGAR PUMPKIN DONUT HOLES
Ready to transform those ingredients into irresistible doughnut bites? Follow this step-by-step guide to achieve perfectly cooked, fluffy pumpkin donut holes rolled in sweet cinnamon sugar.
1. In a large bowl, whisk together the flour, sugar, baking powder, salt, ground cinnamon, ground nutmeg, ground ginger, and ground cloves until the mixture is uniform and aromatic. This ensures even distribution of all your warm spices.
2. In a separate bowl, mix the pumpkin puree, eggs, milk, and vanilla extract until you achieve a silky-smooth wet mixture. Make sure the eggs are fully incorporated for a consistent texture.
3. Pour the wet ingredients into the bowl of dry ingredients, then stir gently with a spatula or spoon until just combined. Be careful not to overmix; you want the batter to remain light and not become tough.
4. Add the melted butter to the batter and fold in using a gentle motion until the mixture is smooth and cohesive. Avoid overworking the batter to keep it airy.
5. Heat oil in a deep pan or fryer to 350°F (175°C). Use a thermometer for accuracy so that your donut holes cook through without burning on the outside.
6. Using a small cookie scoop or tablespoon, drop small balls of batter into the hot oil. Leave enough space between each one to avoid overcrowding, which can cause uneven cooking.
7. Fry the donut holes for about 2–3 minutes, turning them occasionally with a slotted spoon. Watch for a deep golden-brown color and a fully cooked interior.
8. Remove donut holes with a slotted spoon and drain on a plate lined with paper towels to absorb any excess oil.
9. While the donut holes are still warm, roll them in a mixture of granulated sugar and ground cinnamon until every side is coated in that irresistible sweet spice.
10. Serve your donut holes warm or at room temperature, letting friends and family dive in right away!
SERVING SUGGESTIONS FOR CINNAMON SUGAR PUMPKIN DONUT HOLES
These pumpkin donut holes are a crowd-pleaser any time of day. Whether you’re setting up a party platter, adding a special touch to brunch, or simply craving an afternoon pick-me-up, here are a few suggestions to make each bite even more memorable.
- Serve Warm with Coffee or Tea
Place a small stack of donut holes on a decorative plate next to freshly brewed coffee or a spiced chai latte. The contrast of hot drinks and warm donut bites creates a cozy, café-like experience right at home.
- Dust with Powdered Sugar
For an extra layer of sweetness and a picture-perfect finish, sprinkle powdered sugar over the cinnamon-coated centers. The light, snowy look adds visual appeal and a touch of elegance.
- Pair with Apple Cider
Complement the pumpkin and spice flavors by serving alongside chilled or warm apple cider. Garnish the drink with a cinnamon stick for a festive fall presentation that delights the senses.
- Offer a Cream Cheese Dipping Sauce
Whip up a simple cream cheese glaze—mix softened cream cheese, powdered sugar, a splash of vanilla, and a dash of milk. Provide small bowls so guests can dip each donut hole for a tangy, creamy contrast.
HOW TO STORE CINNAMON SUGAR PUMPKIN DONUT HOLES
Once these delectable bites are made, you’ll want to preserve their flavor and texture. Proper storage helps maintain that fresh-from-the-fryer taste, even if you save some for later.
Storing donut holes at their best is all about keeping moisture levels in check and preventing them from becoming soggy. If kept at room temperature in an airtight setup, they retain their soft interior and crisp outside for up to two days. When refrigerating, use sealed containers to avoid them absorbing odors in the fridge. For longer-term storage, freezing is your friend—just follow the thawing guidance to avoid condensation making them damp.
- Room Temperature (Up to 2 Days)
Place cooled donut holes in an airtight container lined with parchment paper. Seal tightly and leave at room temperature, away from direct sunlight, to keep them fluffy and crisp.
- Refrigeration (Up to 4 Days)
Arrange donut holes in a single layer inside a container, separated by parchment paper sheets. Keep the lid snug so they stay moist without drying out. Let them come to room temperature before serving.
- Freezing (Up to 1 Month)
Flash-freeze on a baking sheet until firm, then transfer to a freezer-safe bag or container. Label with the date. When ready to enjoy, thaw at room temperature and rehat briefly in a 300°F oven for a few minutes to restore crispness.
- Reheating Tips
Whether thawed or straight from refrigeration, warm donut holes in a preheated oven or toaster oven at 300°F for 5–7 minutes. This brings back that just-fried texture without making them greasy.
CONCLUSION
Baking and frying these Cinnamon Sugar Pumpkin Donut Holes is more than just a recipe—it’s a seasonal celebration of flavors and textures that bring people together. From the moment you whisk the dry ingredients to the joyful plop of batter into hot oil, every step is an opportunity to infuse your kitchen with pumpkin spice magic. The combination of canned pumpkin puree, warm autumnal spices, and a crisp cinnamon sugar coating yields donut holes that are tender on the inside and satisfyingly crunchy on the outside. Best of all, this is a beginner-friendly dessert that doesn’t require any specialized equipment—just a bowl, a whisk, and a deep pan or fryer. In under 30 minutes of active prep and cooking time, you’ll have a batch of treats that tastes like they came straight from a cozy bakery.
Feel free to print this article and save it for later use, whether you’re planning an intimate brunch, a festive party spread, or simply craving a sweet snack on a crisp fall morning. You can also find a FAQ below to answer any lingering questions about frying techniques, storage tips, or ingredient substitutions. If you try this recipe, I’d love to hear how it goes! Please leave a comment, share your tweaks, or ask any questions you might have. Your feedback and stories are what make cooking such a joy—so let me know if you need help or just want to share your pumpkin donut hole triumphs!
Cinnamon Sugar Pumpkin Donut Holes
Description
These delightful pumpkin donut holes are soft, warm, and perfectly spiced with cinnamon and nutmeg, rolled in sweet cinnamon sugar for an irresistible treat.
Ingredients
Instructions
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In a large bowl, whisk together the flour, sugar, baking powder, salt, and spices (cinnamon, nutmeg, ginger, cloves) until well combined.
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In a separate bowl, mix the pumpkin puree, eggs, milk, and vanilla extract until smooth.
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Pour the wet ingredients into the dry ingredients, and stir gently until just combined. Do not overmix.
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Add the melted butter to the batter and fold in until the mixture is smooth.
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Heat oil in a deep pan or fryer to 350°F (175°C).
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Using a small cookie scoop or tablespoon, drop small balls of batter into the hot oil, being careful not to overcrowd the pan.
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Fry the donut holes for about 2-3 minutes, turning occasionally, until they are golden brown and cooked through.
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Remove donut holes with a slotted spoon and drain on a paper towel-lined plate.
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While still warm, roll the donut holes in the cinnamon sugar coating mixture until fully covered.
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Serve warm or at room temperature.
Note
- These donut holes are best enjoyed fresh but can be stored in an airtight container for up to two days.
- Try adding a sprinkle of powdered sugar for a touch of extra sweetness.
- For a different twist, fill the donut holes with cream cheese frosting using a piping bag.
- If you don't have a deep pan, a Dutch oven or electric fryer works well for frying.
