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!
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a mini muffin pan.
- In a bowl, whisk together flour, baking powder, cinnamon, nutmeg, and a pinch of salt.
- In another bowl, mix pumpkin puree, melted butter, and sugar until smooth. Beat in the egg, milk, and vanilla extract.
- Gradually fold the dry ingredients into the wet mixture until combined; do not overmix.
- Fill each muffin cavity about three-quarters full with batter.
- 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.