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Cinnamon Sugar Donut deliver crisp fried edges and a soft, spiced interior that make them ideal for a quick breakfast or an after-school treat. These pumpkin-spiced donut balls mix simple pantry ingredients and fry up in minutes for warm, indulgent bites.
People search for this recipe when they want a portable, shareable treat that tastes seasonal but is easy to make at home. You can use common ingredients like canned pumpkin and buttermilk, and the method works whether you’re frying for a crowd or testing a small batch. If you prefer a baked option, try this baked cake donut recipe for a simpler oven method.
Why Make This Recipe
This recipe is straightforward and uses ingredients you likely already have. The dough comes together quickly and holds its shape for frying.
Preparation and frying take under 30 minutes once your oil is hot. The recipe is suitable for weekends, brunches, or holiday breakfasts.
Portions are easy to scale. You can double the batch for a crowd or halve it for a small family snack.
How to Make Cinnamon Sugar Donut Balls
The method combines dry ingredients with a small set of wet ingredients to form a sticky dough that fries quickly. Using buttermilk and pumpkin puree adds moisture and a tender crumb. Frying at the right temperature seals the exterior while keeping the center soft.
Ingredients
- 1 1/4 cups all purpose flour
- 1/4 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/2 teaspoon salt
- 1 egg, beaten
- 3 tablespoons buttermilk
- 1/4 cup canned pumpkin puree
- 1 tablespoon melted butter
- 1/2 teaspoon vanilla
- Cinnamon sugar for dusting
- Vegetable oil for frying
Directions
- Combine all of the dry ingredients in a large bowl.
- In a separate bowl, whisk together the wet ingredients.
- Add the wet ingredients to the dry and stir until a sticky dough forms.
- Pour the oil into a large skillet or Dutch oven for frying, about 2 inches deep.
- Heat the oil to about 375 degrees or medium heat.
- Test the oil by pouring a drop of water into the pan; if it sizzles across the top, it’s ready.
- With floured hands, roll the dough into small balls, about 1 1/2 inches in diameter.
- Drop the balls immediately into the oil.
- If the tops of the donuts aren’t covered with oil, flip the donut balls and fry for another 1-2 minutes.
- Remove them from the frying pan and place on a plate lined with paper towels.
- Roll in cinnamon sugar when dry to the touch.
- Best served fresh and warm.
How to Serve Cinnamon Sugar Donut Balls
Serve warm for the best texture and flavor. Arrange them on a platter with extra cinnamon sugar in a small bowl for dipping.
Pair with coffee, warm cider, or a simple hot chocolate. They’re also good with sliced apples or a small berry compote for contrast.
For a party, place the donut balls in a basket lined with a linen napkin to keep them cozy. Offer toothpicks or small skewers for easy, mess-free snacking.
How to Store Cinnamon Sugar Donut Balls
Store at room temperature in an airtight container for up to 24 hours. Place a paper towel in the container to absorb excess oil and prevent sogginess.
For longer storage, refrigerate up to 3 days. Reheat in a 350°F oven for 5–8 minutes to refresh the exterior crispness.
To freeze, flash-freeze the cooled donut balls on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a 350°F oven for 10–12 minutes until hot.
Tips to Make Cinnamon Sugar Donut Balls
Start with a shallow bowl of flour for your hands to prevent sticking while rolling.
Keep the oil at a steady temperature near 375°F to avoid greasy or undercooked centers.
Use a small cookie scoop or measuring spoon for uniform donut balls.
Do not overcrowd the pan; fry in batches to maintain oil temperature.
Pat the fried balls lightly with paper towels before tossing in cinnamon sugar to help it adhere.
If the dough is too sticky, chill for 10–15 minutes rather than adding extra flour.
For a richer flavor, brown the butter before adding to the dough and cool slightly.
Use a candy thermometer to monitor oil temperature for consistent fried donut holes.
Common Mistakes to Avoid
A common mistake is frying at too low a temperature, which makes the donut balls absorb excess oil and become greasy. Keep the oil hot and steady and fry in small batches.
Another mistake is rolling uneven sizes. Smaller pieces will cook through faster than larger ones and lead to inconsistent doneness. Use a scoop for uniform results.
Variations
If you want a non-pumpkin version, omit the pumpkin puree and increase the buttermilk slightly to maintain moisture. For a glazed finish, dip warm donut balls in a simple powdered sugar glaze before serving.
FAQs
What size should I make the donut balls?
Aim for about 1 1/2 inches in diameter for even frying and consistent cook time.
Can I bake these instead of frying?
Yes. A baked approach yields a lighter texture but won’t be as crisp. Use a baked donut method and adjust bake time as needed.
Is canned pumpkin necessary?
Canned pumpkin keeps the dough moist and adds flavor, but you can substitute the same amount of applesauce if needed.
How do I keep the cinnamon sugar from falling off?
Toss the donut balls in cinnamon sugar when they are dry to the touch but still slightly warm so the coating sticks.
Can I make the dough ahead of time?
You can make the dough and refrigerate it for up to 24 hours; bring it to room temperature before rolling and frying.
Are these similar to fried donut holes?
Yes, they are a type of fried donut holes, but with pumpkin and spices for a seasonal flavor.
What oil is best for frying?
Use a neutral oil with a high smoke point like vegetable oil for even frying and a neutral flavor.
How do I get the centers fully cooked without burning the outside?
Maintain the oil temperature around 375°F and fry in small batches. Flip them as needed to brown evenly.
Conclusion
For the full inspiration and the original version, see Pinch of Yum’s Cinnamon Sugar Donut Balls recipe for additional tips and serving ideas.