Pumpkin Donut Holes

Soft, spiced, and coated in cinnamon sugar, these pumpkin donut holes are the perfect fall treat! Air fryer and oven instructions included, plus an optional cream cheese frosting dip for extra indulgence.

---

Ingredients

For the Pumpkin Donuts:

• ¼ cup butter, melted (plus more for coating)
• 1 cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• ½ cup buttermilk
• ¾ cup pumpkin puree (blotted to remove moisture)
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons pumpkin pie spice

For the Cinnamon Sugar Coating:

• ½ cup melted butter
• ½ cup granulated sugar
• 2 teaspoons cinnamon

For the Cream Cheese Frosting Dip (Optional):

• 4 oz cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 4–6 tablespoons milk

---

Instructions

1. Make the Pumpkin Donuts:

1. In a large mixing bowl, combine melted butter, brown sugar, egg, and vanilla extract. Mix until smooth.
2. Blot the pumpkin puree with paper towels to remove excess moisture. Add pumpkin and buttermilk to the bowl, mixing until combined.
3. In a separate bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
4. Gradually fold the dry ingredients into the wet ingredients until a thick batter forms.
5. Fill a silicone donut hole pan, mini muffin pan, or egg bite pan with about 1 tablespoon of batter per hole.

2. Air Fry or Bake the Donuts:

• Air Fryer: Preheat to 350°F. Bake for 6–8 minutes or until golden brown. Cool slightly before removing from the pan.
• Oven: Preheat to 350°F. Bake for 8–10 minutes, or until a toothpick inserted into the center comes out clean.

3. Add the Cinnamon Sugar Coating:

1. Melt butter in a small bowl. In another bowl, combine sugar and cinnamon.
2. Once the donut holes are cool enough to handle, roll each one in the melted butter, then coat in the cinnamon sugar mixture.

4. Prepare the Cream Cheese Frosting Dip (Optional):

1. Beat softened cream cheese and powdered sugar in a medium bowl until smooth.
2. Add vanilla extract and 4 tablespoons of milk. Continue beating until smooth, adding more milk as needed for a dip-like consistency.

5. Serve and Enjoy:

• Serve warm with the optional cream cheese dip or on their own.

---

Substitutions

• Buttermilk Substitute: Add 2 teaspoons of lemon juice or vinegar to ½ cup of regular milk. Let it sit for 5 minutes before using.
• Pumpkin Pie Spice Substitute: Use a mix of 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ginger, and ⅛ teaspoon cloves.

---

Storage

• Store donut holes in an airtight container at room temperature for up to 2 days or refrigerate for up to 1 week. Reheat in the microwave or oven for a few seconds.

---

Nutrition (Per Donut Hole):

• Calories: 100
• Carbohydrates: 15g
• Protein: 1g
• Fat: 4g
• Sugar: 10g
• Vitamin A: 777 IU