Description
These Cinnamon Sugar Pumpkin Bites are soft, poppable, and coated in a sweet cinnamon sugar crust. Made with real pumpkin, fall spices, and a hint of vanilla, they come together fast and are baked—not fried! Think of them like mini pumpkin doughnut holes that melt in your mouth.
Ingredients
For the bites:
-
1 cup all-purpose flour
-
3/4 teaspoon baking powder
-
1/4 teaspoon baking soda
-
1/2 teaspoon ground cinnamon
-
1/4 teaspoon pumpkin pie spice
-
Pinch of salt
-
1/3 cup pumpkin purée (not pumpkin pie filling)
-
1/4 cup brown sugar
-
1/4 cup milk
-
1 egg
-
2 tablespoons vegetable oil or melted butter
-
1/2 teaspoon vanilla extract
For the cinnamon sugar coating:
-
1/4 cup granulated sugar
-
1 teaspoon ground cinnamon
-
2 tablespoons melted butter (for brushing)
Instructions
-
Preheat oven to 350°F (175°C). Lightly grease a mini muffin pan or use nonstick spray.
-
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
-
In another bowl, mix pumpkin purée, brown sugar, milk, egg, oil (or melted butter), and vanilla until smooth.
-
Add the dry ingredients to the wet and stir until just combined—don’t overmix.
-
Spoon batter evenly into mini muffin cups (about 3/4 full).
-
Bake for 10–12 minutes or until a toothpick comes out clean.
-
Let cool for 5 minutes, then remove from pan.
-
In a small bowl, mix sugar and cinnamon. Brush each pumpkin bite with melted butter, then roll in cinnamon sugar until coated.
-
Serve warm or at room temperature.
Notes
-
These taste best the day they’re made, but leftovers can be stored in an airtight container for 2 days.
-
Try adding mini chocolate chips or a maple glaze for a twist.
-
Can be frozen (without the coating) and reheated, then coated before serving.