Ingredients:

  • 1.5 cups all-purpose flour
  • 0.5 cup pumpkin puree
  • 0.33 cup granulated sugar
  • 1 tsp baking powder
  • 1 tsp pumpkin pie spice
  • 0.25 tsp salt
  • 2 tbsp melted unsalted butter
  • 2 tbsp milk
  • 3 tbsp melted unsalted butter
  • 0.25 cup granulated sugar
  • 1 tbsp ground cinnamon

Instructions:

  1. Preheat oven to 350°F (175°C). In a medium bowl, whisk together the flour, sugar, baking powder, pumpkin pie spice, and salt.
  2. In a separate bowl, combine the pumpkin puree, melted butter, and milk.
  3. Fold the wet ingredients into the dry until just combined; stop as soon as no dry flour streaks remain.
  4. Choose a cooking method: For baking, grease a mini muffin tin and bake for 10-12 minutes. For air frying, air fry at 350°F for 7-9 minutes. For frying, fry in 350°F neutral oil for 2-3 minutes per side.
  5. Allow donut holes to cool for 2 minutes.
  6. Dip each warm donut hole into melted butter, then immediately roll in a mixture of granulated sugar and cinnamon until fully coated.