The pumpkin doughnut holes are made with real pumpkin puree and covered with delicious cinnamon, sugar and pumpkin pie spices. We make this delicious doughnut recipe during the fall months and my family loves it.
1/2 C vegetable oil
1 C pumpkin puree (not pie filling)
1 1/4 C sugar divided into 1 cup and 1/4 cup portions
2 large eggs
1 1/2 C of flour
1 teaspoon baking soda
1 teaspoon of baking powder
1/4 teaspoon of salt
1 3/4 teaspoon ground cinnamon, divided
1/2 teaspoon pumpkin pie seasoning
Tin of rolls
2 – large bowls
a small ball of ice cream
Preheat the oven to 350 degrees.
Prepare a mold with baking spray. Set aside.
Add 1/4 cup sugar and 1 teaspoon cinnamon in a ziploc bag. Shake the bag to mix the sugar and cinnamon.
Beat the vegetable oil, pumpkin puree, eggs and 1 cup of sugar in a large bowl until combined.
In a second bowl add the flour, baking soda, baking powder, salt, 3/4 teaspoon cinnamon and pumpkin pie seasoning, beating until combined.
Add the dry ingredients to the moist ingredients little by little, mixing until all ingredients are combined.
Using the small ice cream spoon, form a ball of dough, place the balls of dough in the bottom of the prepared muffin tins.
Bake at 350 degrees for 15 minutes.
When the doughnut holes are baked, let them cool down for 5 minutes.
Put one doughnut hole in the ziploc bag at a time to cover them with the sugar and cinnamon mixture.