Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C) and prepare a mini muffin pan by greasing it or lining it with mini muffin liners.
Step 2: Mix Dry Ingredients
In a large mixing bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Whisk together until evenly mixed.
Step 3: Mix Wet Ingredients
In another bowl, whisk together granulated sugar, brown sugar, vegetable oil, eggs, vanilla extract, and pumpkin puree until smooth and well-combined.
Step 4: Combine Wet and Dry Ingredients
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix the batter.
Step 5: Fill the Muffin Pan
Using a spoon or a cookie scoop, fill each muffin cup about 2/3 full with the batter.
Step 6: Bake the Donut Holes
Place the muffin pan in the preheated oven and bake for about 10-12 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Cool Down
Remove the muffin pan from the oven and allow the donut holes to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Step 8: Roll in Cinnamon Sugar
Once the donut holes are cool, roll them in a mixture of granulated sugar and cinnamon until they are fully coated.
Notes
Note 1: Pumpkin Puree
Ensure you use pure pumpkin puree, not pumpkin pie filling, which contains added spices and sugars.
Note 2: Storage
Store any leftover donut holes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
Note 3: Baking Time
Baking times may vary depending on your oven, so keep an eye on the donut holes to prevent overbaking.
Note 4: Variations
Feel free to add chocolate chips or nuts to the batter for added flavor and texture.
