Kirkwood High School student newspaper

Janine Gassel

Honestly, pumpkin donut holes couldn’t sound any better to me. These cinnamon-sugar-covered, bite-sized pumpkin balls are great for breakfast or dessert. 

Cinnamon sugar pumpkin balls

Pumpkin Donut Holes:

1 1/4 cups all-purpose flour

1/2 cup granulated sugar

1 tsp baking powder

1/2 tsp salt

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground ginger

1/4 tsp ground allspice

1/4 tsp ground cloves

1 egg

1/3 cup buttermilk

1 tsp vanilla extract

1 Tbsp unsalted butter, melted

1/4 cup pumpkin puree


(You can substitute pumpkin pie spice for these spices [cinnamon, nutmeg, ginger, allspice, cloves]. If substituting, I suggest using 1/2 tsp cinnamon + 1 tsp pumpkin pie spice.)



5 Tbsp unsalted butter, melted

1 cup granulated sugar

2-3 Tbsp ground cinnamon


  1. Preheat the oven to 350 degrees and grease a 24-cup mini muffin tin well.
  2. In a large bowl, mix together flour, sugar, baking powder, salt, cinnamon, nutmeg, ginger, allspice, and cloves.
  3. Add in the egg, and mix until well combined.
  4. Add in buttermilk, vanilla extract, and melted butter. Mix until well combined.
  5. Lastly, add in the pumpkin puree and mix until just combined.
  6. Drop about 1 Tbsp of batter into each mini muffin cup.
  7. Bake for 9-10 minutes, or until the pumpkin donut holes ‘spring’ back when touched.
  8. Once the donuts have cooled, roll each donut hole in the melted butter, and then immediately roll in the cinnamon-sugar mixture.
  9. Enjoy!


From: Michelle Verkade

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