Cinnamon Sugar Pumpkin Donut Holes
Quick, easy small batch donut holes that will be ready in less time that it would take to go to the donut shop! Cinnamon sugar coated pumpkin donut holes are absolutely addictive!
With a firm crunch and a cinnamon sugar coating these pumpkin spice donut holes are bound to have everyone running to the kitchen to grab some!
This recipe is a small batch and makes 15 donut holes, multiple for more.
There is no better time to make a batch of donuts than in the Fall. And these cinnamon sugared pumpkin donuts are the perfect donut to make whether this is your first time making donuts or you’ve made donuts before.
Cinnamon sugar donut holes are always a favorite around here.
One bit in and that bright golden color inside is exposed…
It’s a dynamic duo in flavor, pumpkin and cinnamon sugar.
I love desserts, but I don’t prefer them to be overly sweet, so this recipe can easily be adjusted if you like your desserts sweet. I use a 1/4 cup of sugar, but you can increase the sugar to 1/2 cup if desired.
I use a 2 tablespoon size scoop for each donut hole, they take about 4 minutes to cook in hot oil. Smaller donuts will cook more quickly. The inside of the donut has a great texture and is not dry.
With just an inch of oil in a 2-quart pan, these don’t will be ready in no time!
Use a thermometer to ensure the oil stays at 350°, that way the donuts will become crisp and not oily.
I use this two tablespoon sized scoop, I’ve had this one for over 25 years, The quality is evident as I use it every week for meatballs and cookies.
Most importantly use a staining spoon or tongs to transfer from hot oil to paper towels to blot any excess oil. Then place the donuts into the cinnamon-sugar mixture to coat completely.
Of course for best texture allow the donuts to cool for the best texture, it’s like hot cake, it won’t taste as good and the flavors come through when cooled.
Best of all these vegan pumpkin donut holes are sure to be a crowd pleaser!
Some of my all time favorite recipes are pumpkin based, as well as these pumpkin donut holes you should put some of these on your must make list:
- Pumpkin Scones
- Pumpkin Pasta
- Pumpkin Muffins
- Pumpkin Pancakes
- Pumpkin Funnel Cake
- Pumpkin Ice Cream
- Pumpkin Cupcakes
- Pumpkin Cake Cream Cheese Frosting
Therefore… you now have a lot of great reasons to have pumpkin puree in your pantry!
This small batch of fried pumpkin donuts have been making a repeat appearance in my kitchen and I couldn’t wait to share them with you.
More cinnamon sugar favorites:
- Snickerdoodle Cookies
- Cinnamon Sugar Churro Cupcakes
- Apple Cinnamon No Bake Cheesecake
- Warm Cinnamon Apples
- Apple Cinnamon Scones
- Apple Cinnamon A La Mode Dessert Tacos
Cinnamon Sugar Pumpkin Donut Holes
Ingredients
- 1 cup pumpkin puree
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar if you like your donuts sweet increase the sugar to 1/2 cup
- 2 teaspoons baking powder
- 2 teaspoon pumpkin pie spice
- 1 large egg
- 1 tablespoon oil (avocado oil or vegetable oil)
- 1/3-1/2 cup granulated sugar
- 1 teaspoon cinnamon
- 3 cups vegetable oil depending on your size pot, have at least 1 inch oil.
Instructions
- In a medium bowl place the pumpkin puree, flour, sugar, baking powder, and pumpkin pie spice and stir to combine with a rubber spatula.
- Then mix in the egg and oil and blend until completely combined.
- Allow the mixture to rest while you prepare the cinnamon sugar mixture, and heat the oil.
- In a 2 cup bowl, mix the 1/3-1/2 cup sugar with cinnamon to roll the hot donuts in. You'll then be able to move the bowl to coat each donut or use a spoon to move the donut around in the mixture. Set aside until you cook donuts.
- Use a 2 tablespoon scoop (makes 15 donuts) to portion out the batter, place 4-6 portions gently into the heated oil.
- In a 2 quart pot heat at least 1 inch of oil (a few cups) to 350°. Use a thermometer to ensure the oil is at the correct temperature and you'll want to test the internal temperature of the donut to be sure it's fully cooked.
- Cook for about 4 minutes or until the batters' internal temperature is about 220° poke with a toothpick or probe to ensure the batter is not wet. These pumpkin donuts will not be done cooking when "golden" they will be a light brown color as the pumpkin already makes the batter a golden color. You can test the cooking time by doing 1 first. Keep the cooking oil at 350° to be sure the donuts cook quickly, and evenly and don't become "greasy".
- Use a tray lined with paper towels to drain any excess oil.
- Then immediately use tongs or a spoon to place each donut into the cinnamon sugar mixture and coat the donuts completely.