These easy little pumpkin donut holes tossed in cinnamon sugar are the perfect fall treat!
Tis’ the season for pumpkin spiced everything. I never get too crazy creating pumpkin recipes because I feel like there are so many out there. However, these I felt so inclined to make this year. They are so easy to make. And even easier to eat.
Other recipes you will love this season:
- Fall bruschetta 
- Fall farro salad 
- Apple chicken cheddar sliders 
- Honey pear sage margaritas 
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1 & 3/4 cup all purpose flour
2 tsp baking powder
1/2 tsp salt
1 tsp pumpkin pie spice
1/2 tsp ground cinnamon
1 cup pumpkin puree
1/2 cup brown sugar
1 tsp vanilla
3 tbsp unsalted butter, melted
1/3 cup milk
6 tbsp unsalted butter, melted
1 cup granulated sugar
1–2 tbsp ground cinnamon
Preheat the oven to 350 degrees F.
Grease a 24 cup mini muffin tin with non-stick spray.
In a medium or large mixing bowl combine flour, baking powder, salt, pumpkin pie spice and cinnamon.
In another large mixing bowl combine pumpkin puree and brown sugar.
Mix in melted butter, vanilla and egg. Then stir in the milk.
Add the flour mixture into the wet mixture and combine but do not over mix.
Scoop 1 tbsp scoops into the prepared muffin tin. I like using a cookie scoop for this.
Bake for 10-12 minutes. Let the donut holes cool.
In a small bowl add melted butter then in another small bowl combine granulated sugar and cinnamon.
Dip each donut hole into the melted butter then the sugar cinnamon mixture.
Serve and enjoy!