Pumpkin Spice Doughnut Holes
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Pumpkin spice season may have already passed (or is right around the corner, depending on when you are reading this) but that doesn’t stop me from craving the sweet and spicy pumpkin and cinnamon combo.
A few weeks ago, I found a Babycakes donut hole/cake pop maker at a local thrift store for just a couple bucks. If you don’t have a donut hole maker, you can also use a muffin tin and bake at 350 F for 10-5 minutes, but for this recipe, I’ll be using the donut hole maker.
I was excited to try my donut hole maker out for the first time and with PSL on my mind, I decided to make pumpkin spice donut holes, of course. Rolled in cinnamon sugar, these pumpkin donut bites are perfect for any fall or winter afternoon!
Pumpkin Spice Doughnut Holes
Ingredients
- 2 cups flour
- 1 ½ cups pumpkin puree
- 2 cups sugar separated into 1 cups
- 2 tablespoons butter melted
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- 1 egg
- 2 tablespoons cinnamon
- ½ teaspoon salt
Instructions
- Preheat the Babycakes donut hole/cake pop maker. Grease with cooking spray. In a large bowl, whisk together the flour, 1 cup sugar, baking powder and pumpkin pie spice. In a smaller bowl, stir together the melted butter and pumpkin puree.
- Add the wet ingredients to the dry ingredients. Add the egg and salt. Stir everything together until smooth.
- Spoon about 1 tablespoon of the batter into each opening in the donut maker. Close the lid tightly and cook for 3-5 minutes, until the donut holes are golden brown and cooked through.
- In a small bowl, whisk together the remaining sugar and cinnamon. Roll the hot donut holes in the sugar mix so they are completely covered. Serve warm or room temperature. Enjoy!
