Irresistible Pumpkin Snickerdoodle Donut Holes Recipe

There’s nothing quite like the aroma of freshly baked Pumpkin Snickerdoodle Donut Holes wafting through your kitchen. Imagine the warm, inviting scent of cinnamon mingling with the earthy sweetness of pumpkin, creating a cozy atmosphere that feels like a big, warm hug. These little bites of joy are soft, fluffy, and coated in a delightful sugar-cinnamon mixture that makes every bite feel like a celebration. Perfect for chilly autumn mornings or any day you need a hint of comfort.

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Now, let me take you back to that one fall afternoon when I decided to whip up these delightful treats for my family. My toddler was bouncing off the walls with excitement as we prepared the dough together—flour flying everywhere and laughter bubbling over like the frosting on a cake. The moment we took our first bite, we were met with smiles and happy dances. It was one of those moments where food brought us closer together, making everything feel right in our busy world.

I still remember the delighted squeals from my family when they bit into these warm donut holes fresh out of the oven.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: This is your base; use unbleached flour for a richer flavor.

• Canned Pumpkin Puree: Choose pure pumpkin puree, not pie filling, for better control over sweetness.

• Granulated Sugar: Essential for sweetness; add more if you love extra sugary treats.

• Baking Powder: Ensure it’s fresh to get those donut holes nice and fluffy.

• Cinnamon: Use ground cinnamon to provide that signature snickerdoodle flavor.

• Nutmeg: Just a pinch adds warmth and depth to your donut holes.

• Eggs: They bind everything together; use large eggs for best results.

• Milk: Whole milk gives these donut holes an extra creamy texture.

• Butter: Melted butter enhances richness; don’t forget to let it cool slightly before mixing in.

• Vanilla Extract: A splash elevates flavors; choose pure vanilla extract if possible.

• Cinnamon Sugar Mixture: Combine sugar with cinnamon for rolling; it’s the cherry on top!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat your oven to 350°F (175°C) and prepare a mini muffin pan by greasing it lightly or using silicone molds.

Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt until well combined. This will ensure even distribution of flavors.

Combine Wet Ingredients: In another bowl, mix canned pumpkin puree with melted butter and granulated sugar until smooth. The mixture should be creamy and inviting.

Add Eggs and Milk: Beat in eggs one at a time along with milk and vanilla extract. This will create a luscious batter that promises soft donut holes.

Combine Wet and Dry: Gradually fold dry ingredients into the wet mixture until just combined. Be gentle here; overmixing can lead to dense donut holes!

Scoop Batter into Pan: Using a spoon or ice cream scoop, fill each muffin cavity about three-quarters full. You want them fluffy but not overflowing.

Bake Until Golden: Place your muffin pan in the oven and bake for 12-15 minutes until golden brown and a toothpick inserted comes out clean. Your kitchen will smell heavenly!

Once baked, let them cool slightly before rolling them in cinnamon sugar mixture while they’re still warm for that irresistible coating.

Making Pumpkin Snickerdoodle Donut Holes is not just about baking; it’s about creating memories filled with laughter and joy! Enjoy every bite of these delightful treats!

Perfecting the Cooking Process

Start by mixing the dry ingredients first, then combine them with wet ingredients for fluffy donut holes. Bake until golden brown for best texture and flavor.

Add Your Touch

Feel free to swap pumpkin puree with applesauce or add chocolate chips for a sweet twist. Spice up the sugar coating with nutmeg or ginger for extra warmth.

Storing & Reheating

Store the donut holes in an airtight container at room temperature for up to three days. Reheat them briefly in the oven for that fresh-baked taste.

There was this one chilly October weekend when I experimented with these Pumpkin Snickerdoodle Donut Holes during a family gathering, and my cousins declared them “life-changing.” We ate so many that I almost needed a donut intervention!

FAQ

Can I use fresh pumpkin instead of canned?

Yes, but ensure it’s well-cooked and pureed for the right consistency.

How do I make these donut holes gluten-free?

Simply substitute regular flour with a gluten-free blend; they will still be delicious!

What’s the best way to store leftover donut holes?

Keep them in an airtight container at room temperature for optimal freshness.

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Pumpkin Snickerdoodle Donut Holes

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• Author: homerecipeseasy
• Total Time: 25 minutes
• Yield: About 12 donut holes 1x

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Description

Indulge in the warm, comforting flavors of these Pumpkin Snickerdoodle Donut Holes. Soft and fluffy, each bite is coated in a sweet cinnamon-sugar mixture that perfectly balances the earthy sweetness of pumpkin with the warmth of spices. Ideal for cozy autumn mornings or as a delightful dessert, these treats promise to bring joy to your kitchen and smiles to your family!

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Ingredients

Scale 1x2x3x

• 1 cup all-purpose flour
• 1/2 cup canned pumpkin puree
• 1/2 cup granulated sugar
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 large egg
• 1/4 cup whole milk
• 1/4 cup melted butter (cooled)
• 1 tsp vanilla extract
• For coating: 1/4 cup granulated sugar + 2 tsp ground cinnamon

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Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a mini muffin pan.
2. In a bowl, whisk together flour, baking powder, cinnamon, nutmeg, and a pinch of salt.
3. In another bowl, mix pumpkin puree, melted butter, and sugar until smooth. Beat in the egg, milk, and vanilla extract.
4. Gradually fold the dry ingredients into the wet mixture until combined; do not overmix.
5. Fill each muffin cavity about three-quarters full with batter.
6. Bake for 12-15 minutes or until golden brown. Cool slightly before rolling in the cinnamon-sugar mixture.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 donut hole (30g)
• Calories: 114
• Sugar: 8g
• Sodium: 56mg
• Fat: 5g
• Saturated Fat: 3g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: <1g
• Protein: <2g
• Cholesterol: 21mg

Keywords: For a twist, try adding chocolate chips or swapping pumpkin puree for applesauce. Store leftovers in an airtight container at room temperature for up to three days.