Go Back
- 1 cup all-purpose flour - 1 teaspoon baking powder - 1/4 teaspoon baking soda - 1/2 teaspoon ground cinnamon - 1/4 teaspoon nutmeg - 1/4 teaspoon salt I use all-purpose flour for a light texture. Baking powder and baking soda help the donut holes rise. Ground cinnamon and nutmeg give them a warm, fall flavor. Salt balances the sweetness in the dough. - 1/3 cup granulated sugar - 1/2 cup canned pumpkin puree - 1 large egg - 1/4 cup milk - 1 teaspoon vanilla extract Granulated sugar adds sweetness, while pumpkin puree provides moisture. The egg binds everything together. Milk makes the mixture smooth, and vanilla gives a lovely aroma. - 1/2 cup unsalted butter (for frying) - 1/4 cup granulated sugar (for coating) - 1 teaspoon ground cinnamon (for coating) Unsalted butter is best for frying, as it has a rich flavor. The cinnamon sugar coating adds a sweet crunch to the warm donut holes. Together, these ingredients create a delightful treat. 1. First, grab a medium bowl. Whisk together the dry ingredients: - 1 cup all-purpose flour - 1 teaspoon baking powder - 1/4 teaspoon baking soda - 1/2 teaspoon ground cinnamon - 1/4 teaspoon nutmeg - 1/4 teaspoon salt This mix gives flavor and structure to our dough. 2. In another bowl, combine your wet ingredients: - 1/3 cup granulated sugar - 1/2 cup canned pumpkin puree - 1 large egg - 1/4 cup milk - 1 teaspoon vanilla extract Stir them well until the mixture is smooth. 3. Next, slowly add the dry mix to the wet mix. Use a spatula to fold it in. Stop mixing once you see a few lumps. Overmixing can make your donut holes tough. 1. In a deep pan, heat 1/2 cup of unsalted butter over medium heat. You want it hot but not smoking. Aim for about 350°F (175°C). 2. While the butter heats, form the dough into small balls. I like using a small cookie scoop for this. Aim for about 1 inch in diameter. 3. Carefully drop the dough balls into the hot butter. Fry them in small batches to avoid crowding. This helps them cook evenly. Fry until golden brown, about 2-3 minutes per side. Use a slotted spoon to remove them. Let them drain on paper towels. 1. To make the cinnamon sugar coating, mix together: - 1/4 cup granulated sugar - 1 teaspoon ground cinnamon 2. While your donut holes are warm, roll them in the cinnamon sugar. Make sure they are fully coated for the best flavor. 3. Serve your donut holes warm. They taste best fresh out of the fryer. Enjoy every bite of these pumpkin churro donut holes! To make the best pumpkin churro donut holes, focus on the batter. Overmixing can lead to tough donut holes. Mix just until the dry and wet ingredients blend. A few lumps are fine. Next, frying temperature is key. Heat the butter to about 350°F. Use a thermometer or test with a small dough ball. It should sizzle when you drop it in. If the oil is too hot, the outside will burn before the inside cooks. You can make these donut holes even tastier by adding spices. Try adding ginger or cloves for a warm kick. You could also mix in some chocolate chips for a sweet twist. These small changes can elevate the flavor profile and make your treat unique. Serving matters just as much as taste. Place your donut holes in a lovely bowl. Dust them with extra cinnamon sugar for an eye-catching look. You can also add a drizzle of caramel or chocolate sauce on top. This not only makes them look appealing but adds more flavor. Enjoy your beautiful creation! {{image_2}} You can change up the flavors in pumpkin churro donut holes. Instead of just cinnamon, try adding ginger or allspice for a warmer taste. You can also swap vanilla extract with almond extract for a nutty twist. If you love chocolate, add mini chocolate chips to the dough. For a caramel touch, drizzle warm caramel sauce over the donut holes before serving. For gluten-free options, use a gluten-free flour blend. This way, you can enjoy the same great taste without the gluten. If you need a dairy-free alternative, use almond milk or oat milk instead of regular milk. For frying, use coconut oil or vegetable oil. These swaps keep the flavor while fitting your dietary needs. You can easily change the number of donut holes you make. If you want more, simply double the recipe. For fewer servings, halve the ingredients. This way, you can adjust based on your needs. Remember, the cooking time may vary with different batch sizes, so keep an eye on them while frying. To store leftover pumpkin churro donut holes, place them in an airtight container. Keep them at room temperature for up to two days. For longer storage, you can refrigerate them for up to a week. Avoid stacking them too tightly to prevent them from becoming squished. To reheat your donut holes, set your oven to 350°F (175°C). Spread them out on a baking sheet. Heat for about 5-7 minutes until warm. This method keeps them soft and fresh. You can also microwave them for about 10-15 seconds if you're in a hurry. Just be careful not to overheat, or they may get tough. You can freeze pumpkin churro donut holes before or after frying. If freezing raw, form the balls and freeze them on a baking sheet for about an hour. Once frozen, transfer them to a freezer bag. For fried donut holes, let them cool completely before freezing. They will last up to three months. To enjoy, reheat from frozen in the oven. Yes, you can prepare the dough a few hours in advance. Here are some tips for preparing in advance: - Mix the dry ingredients and the wet ingredients separately. - Combine them just before frying to keep the dough fresh. - Store the mixed dough in the fridge for up to 2 hours. - If you want to freeze, shape the dough into balls and freeze them. Fry them straight from the freezer. If you don’t have pumpkin puree, you can use other ingredients for flavor and consistency: - Use applesauce for a sweet and moist alternative. - Mashed sweet potatoes work well too. - For a spiced flavor, try butternut squash puree. - Yogurt can give a tangy twist while keeping it moist. To keep your donut holes light and not greasy, follow these tips: - Heat the butter to about 350°F (175°C) before frying. - Fry in small batches to maintain the oil's temperature. - Don’t overcrowd the pan; this cools the oil. - Drain the cooked donut holes on paper towels right after frying. You’ve learned how to make delicious donut holes with pumpkin puree and warm spices. We covered the right ingredients, step-by-step instructions, tips, variations, and storage info. Now, you can create tasty treats for any occasion. Experiment with flavors and enjoy these treats with friends and family. With practice, your donut holes will be perfect every time. Enjoy your cooking journey!

Pumpkin Churro Donut Holes with Cinnamon Sugar

Indulge in the deliciousness of pumpkin churro donut holes with this easy recipe! Perfectly crispy on the outside and soft inside, these treats are rolled in a sweet cinnamon sugar coating that will have you craving more. In just 30 minutes, you can whip up a batch of 20 delightful donut holes, making them ideal for fall gatherings or cozy nights at home. Click through to explore this mouthwatering recipe and elevate your dessert game!
Print Recipe Pin Recipe

Ingredients
  

1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon salt

1/3 cup granulated sugar

1/2 cup canned pumpkin puree

1 large egg

1/4 cup milk

1 teaspoon vanilla extract

1/2 cup unsalted butter (for frying)

1/4 cup granulated sugar (for coating)

1 teaspoon ground cinnamon (for coating)

Instructions
 

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt to combine. Set aside.

    In another bowl, combine the sugar, pumpkin puree, egg, milk, and vanilla extract. Mix well until everything is combined.

      Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix; a few lumps are okay.

        In a deep pan, heat the butter over medium heat until hot but not smoking (about 350°F or 175°C).

          Using a small cookie scoop or your hands, form the dough into small balls, about 1 inch in diameter.

            Carefully drop the dough balls into the hot butter, frying them in small batches to avoid crowding. Fry until golden brown, about 2-3 minutes per side. Remove with a slotted spoon and drain on paper towels.

              In a shallow dish, combine the 1/4 cup granulated sugar and 1 teaspoon cinnamon for the coating.

                While the donut holes are still warm, roll them in the cinnamon sugar mixture until fully coated.

                  Serve warm and enjoy your delicious pumpkin churro donut holes!

                    Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 20 donut holes