Crispy-on-the-outside, tender-on-the-inside Cinnamon Sugar Pumpkin Donut Holes coated in warm cinnamon sugar. Easy, fast, and full of cozy fall flavor—perfect for breakfast, snacks, Halloween treats, or Thanksgiving dessert bites.
1 Cookie scoop or tablespoon (For evenly sized donut holes)
1 Heavy-bottomed pot / deep fryer (For frying option)
1 Baking sheet (For baked version)
1 Air fryer (Optional alternative)
1 Candy or deep-fry thermometer (Essential for maintaining 350°F)
1 Slotted spoon or spider strainer (To remove donuts from oil)
Several Paper towels (For draining)
Ingredients
Donut Hole Base
2cupsall-purpose flour
⅔cuppumpkin puree- Not pumpkin pie filling
½cupbrown sugar- Packed
2largeeggs
¼cupwhole milk- Or substitute
3tablespoonmelted butter
2teaspoonbaking powder
1½teaspoonpumpkin spice blend
½teaspoonground cinnamon
¼teaspoonnutmeg
¼teaspoonground cloves
½teaspoonsalt
1teaspoonvanilla extract
Cinnamon Sugar Coating
¾cupgranulated sugar
2tablespoonground cinnamon
4tablespoonmelted butter- For brushing
For Frying
As neededVegetable oil- Heated to 350°F
Instructions
Mix the cinnamon sugar coating and melt the butter. Heat oil to 350°F or preheat oven/air fryer. Have all coating items ready.
Whisk dry ingredients in one bowl and wet ingredients in another. Combine gently into a thick, scoopable batter.
Fry, bake, or air-fry the batter until golden and cooked through.
Brush warm donut holes with melted butter and roll immediately in cinnamon sugar.
Serve warm; store leftovers at room temperature or freeze for later.
Notes
Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes