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Cinnamon & Brown Sugar Pumpkin Donuts

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It’s another fall recipe for all the befilledup readers! Ready, set, go…

The reason I was so excited to make these pumpkin donut holes was because every time I step foot in Dunkin’ Donuts, I ponder about getting a donut with my coffee. I try to squash the idea quickly because every time I eat a donut from Dunkin’ Donuts, although they are delicious, I get really bad indigestion and heartburn. To be quite honest, they make me burp. I love the little fried donut holes but they don’t seem to love me! I made these Cinnamon and Brown Sugar Pumpkin Donuts to help my Dunkin’ Donuts craving. Let me just tell you, they hit the spot. They hit the nail on the head to be exact with their delicious pumpkin taste, with their moist centers, and with their perfect fall feeling they give you once you pop one! Maybe these could be something to make for your family or loved one this weekend. They will “love you long time.”

Cinnamon & Brown Sugar Pumpkin Donut Holes

Makes 24 mini donut holes

Ingredients for Donuts:

  • 1 3/4 cup all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp pumpkin pie spice
  • 1/3 cup vegetable oil
  • 1/4 cup brown sugar
  • 2 Tbsp maple syrup
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup pumpkin puree
  • 1/2 cup almond milk

Ingredients for Cinnamon/Brown Sugar Coating (loosely measured)

  • 3 Tbsp butter, melted
  • 1 Tbsp cinnamon
  • 1/4 cup brown sugar

Directions:

  1. In medium bowl, mix together dry ingredients flour through pumpkin pie spice.
  2. In another bowl, mix together wet ingredients oil through milk.
  3. Add wet ingredients to dry ingredients.
  4. Grease mini muffin tin well and preheat oven to 350F.
  5. Bake 12 minutes or until toothpick inserted into center comes out clean.
  6. Let donut holes cool for a few minutes, while warming a few Tbsp butter in small sauce pan.
  7. Combine cinnamon and brown sugar in small dish.
  8. Roll donuts in butter, dip in cinnamon/brown sugar mixture.
  9. Set aside to dry.
  10. ENJOY!

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About Lesley

I am a 29 year old Pennsylvanian who enjoys running, good eats, family and friends!

9 responses »

  1. HOLY COW these look AMAZING 🙂

    Reply
  2. Ohhh I might have to make a vegan version of these because they look SO GOOD!

    Reply
  3. Pingback: Mascarpone Butternut Squash Ravioli « be filled up

  4. I was with you through the entire recipe until I got to “set aside to dry”. I don’t think these babies would make it! They look *so* good!!!

    Reply

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