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Pumpkin Donut Holes w/ Cinnamon Sugar

There is nothing that screams, "HEY LET'S GO DILLY DALLY IN A PUMPKIN PATCH" quite like a pumpkin donut hole. These have a crunchy outside layer coated in a cinnamon sugar while being soft and pillowy inside. The perfect treat to get the entire family ready for the fall season!
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 1 hour
Total Time 1 hour 25 minutes
Servings: 20 donut holes
Course: Dessert
Ingredients Method Notes

Ingredients
  

​​For the donut holes
  • 1 1/2 cups cake flour
  • 1/2 cup pumpkin puree
  • 1/4 cup granulated sugar
  • 2 tablespoons brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1 large egg room temperature
  • 2 tablespoons melted butter unsalted
  • 1 teaspoon vanilla paste
  • 2 tablespoons milk
  • vegetable or canola oil, for frying
For the cinnamon sugar coating
  • 1/2 cup granulated sugar
  • 2 teaspoons ground cinnamon

Method
 

  1. First, make the dough.
    In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
    In a separate bowl, mix together the pumpkin purée, egg, melted butter, vanilla, and milk.
    Add the wet ingredients to the dry ingredients and stir until a soft, sticky dough forms. Do not over mix.
    Line a cookie sheet with parchment paper, take a small cookie/ice cream scooper or spoon and spoon out 20 donut balls. Line them up on your parchment paper.
  2. Next, chill. Cover the dough and refrigerate for 1 hour. Chilling makes the dough help the donut holes to hold their shape while frying.
  3. Prepare the cinnamon sugar. In a small bowl, combine the granulated sugar and cinnamon. Set aside.
  4. Fry. Heat about 2 inches of vegetable or canola oil in a deep, heavy-bottomed pot to 350°F (175°C).
    Carefully fry the donut holes in batches, making sure not to overcrowd the pot. Fry for about 2–3 minutes per batch, turning them as needed, until golden brown and cooked through.
    Remove the donut holes with a slotted spoon and place them on a paper-towel-lined plate to drain. Continue until all 20 donut holes are fried, about 15 minutes total.
  5. Coat with Cinnamon Sugar. While the donut holes are still warm, toss them in the cinnamon sugar mixture until completely coated.
  6. Serve. Serve the pumpkin donut holes warm and enjoy!
  7. Tip: For evenly cooked donut holes, keep the oil around 350°F and avoid adding too many at once, since this can lower the oil temperature.

Notes

  • You can also use all-purpose flour if you don’t have bread flour on hand. You can swap it out 1:1 in this recipe! 
  • If you're making the donut holes a day ahead, I recommend storing them in your fridge and use an air fryer at 350 for about 2-3 minutes to crisp them back up!