Lightly grease a mini muffin tin or use non-stick spray.
Spoon the batter into the mini muffin tin, filling each cup about 3/4 full.
Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
3. Coat the Donut Holes:
In a small bowl, combine the granulated sugar and ground cinnamon.
Once the donut holes are cool enough to handle, toss them in the cinnamon-sugar mixture until evenly coated.
4. Serve:
Enjoy the donut holes warm or at room temperature. They are perfect for dipping in coffee or hot cocoa.
Tips:
Consistency: If the batter seems too thick, you can add a little more milk to reach the desired consistency.
Air Fryer: Make sure not to overcrowd the air fryer basket to allow proper air circulation.
Oven Baking: For even baking, rotate the muffin tin halfway through the baking time.
These Pumpkin Donut Holes are a fantastic way to embrace the flavors of fall, whether you’re using an air fryer or oven. Enjoy your delicious, fluffy treats!
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