Easy Baked Pumpkin Donut Holes

The first hint of pumpkin spice in the air always gets me excited for fall! And what’s better than a warm, comforting treat on a crisp autumn morning? These baked cinnamon sugar pumpkin donut holes are a family favorite at our house. I’ve made these at least a dozen times in my kitchen, tweaking the recipe until it was just perfect – easy enough for a weekday morning but special enough for a weekend brunch. These little bites of pumpkin heaven are incredibly simple to make, and the kids absolutely adore helping me roll them in cinnamon sugar. You’ll learn how to create the perfect texture, bake them to golden perfection, and coat them in a sweet cinnamon-sugar coating that will have everyone reaching for more.

Why This Recipe Works

As a busy mom, I need recipes that are quick, easy, and that the whole family will love. This one ticks all the boxes! These baked donut holes are a guilt-free way to indulge in that pumpkin spice craving.

• Quick & Easy: From start to finish, these are ready in under 30 minutes.
• Kid-Approved: My kids love helping me make these, especially rolling them in the cinnamon sugar.
• Baked, Not Fried: Healthier than traditional fried donuts, but still deliciously satisfying.
• Perfect for Fall: The warm spices and pumpkin flavor make these the ultimate autumn treat.
• Easy to Customize: You can easily adapt this recipe to suit your dietary needs or flavor preferences.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1/2 cup pumpkin puree
• 1/4 cup milk
• 2 tablespoons unsalted butter, melted
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 cup unsalted butter, melted (for dipping)
• 1/2 cup granulated sugar
• 2 teaspoons ground cinnamon

Ingredient Notes

Let’s talk ingredients! The quality of your ingredients matters when baking, so here’s a quick breakdown:

• Pumpkin Puree: Make sure you’re using 100% pure pumpkin puree, not pumpkin pie filling, which has added spices and sugar.
• Spices: Freshly ground spices will give you the best flavor, but pre-ground spices work just fine too. If you have pumpkin pie spice on hand, you can substitute it for the cinnamon, nutmeg, and cloves. Use about 1 3/4 teaspoons of pumpkin pie spice.
• Milk: I typically use whole milk, but any kind of milk will work. Even almond milk or oat milk!
• Sugar: The combination of granulated and brown sugar gives these donut holes a lovely depth of flavor and a slightly chewy texture. You can use all granulated sugar if you prefer, but I recommend sticking to the recipe for the best results.

Step-by-Step Instructions

Here’s how to make these delicious baked donut holes:

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   Step 1: Preheat & Prep: Preheat your oven to 350°F (175°C). Grease a mini muffin tin well. You can also use cooking spray, but I find that greasing with butter works best to prevent sticking. This is important! I learned after the third try that properly greasing the pan is essential for easy removal.

   
   
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   Step 2: Whisk Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.

   
   
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   Step 3: Combine Wet Ingredients: In a separate bowl, whisk together the granulated sugar, brown sugar, pumpkin puree, milk, melted butter, egg, and vanilla extract. Make sure the butter isn’t too hot, or it might cook the egg! [IMAGE SUGGESTION: Whisking wet ingredients in glass bowl | Alt: ‘Hand whisking eggs and vanilla in clear mixing bowl for baked cinnamon sugar pumpkin donut holes’]

   
   
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   Step 4: Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, or the donut holes will be tough. A few lumps are okay!

   
   
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   Step 5: Fill the Muffin Tin: Fill each mini muffin cup about 3/4 full. I find it easiest to use a piping bag or a zip-top bag with the corner snipped off. You can also use a spoon, but it might be a bit messier.

   
   
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   Step 6: Bake: Bake for 8-10 minutes, or until a toothpick inserted into the center comes out clean. They should be lightly golden brown on top. [IMAGE SUGGESTION: Baked donut holes in the mini muffin tin, golden brown | Alt: ‘Golden brown baked cinnamon sugar pumpkin donut holes in a mini muffin tin’]

   
   
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   Step 7: Cool & Dip: Let the donut holes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. While they’re cooling, melt the butter for the cinnamon sugar topping in a small bowl. In another small bowl, combine the granulated sugar and cinnamon.

   
   
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   Step 8: Coat in Cinnamon Sugar: Dip each donut hole in the melted butter, then roll it in the cinnamon sugar mixture until evenly coated. I like to use a fork to make this easier.

   
   
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   Step 9: Enjoy!: Serve immediately and enjoy! These are best when they’re still warm. This pairs perfectly with my Homemade Apple Cider!

   
   

Expert Tips from My Kitchen

After making this dozens of times, here’s what I’ve learned:

• Don’t overmix the batter: Overmixing develops the gluten in the flour, which will result in tough donut holes. Mix until just combined.
• Grease the muffin tin well: This is crucial for easy removal. I prefer using butter, but cooking spray works too.
• Use a piping bag for easy filling: It makes the process much cleaner and faster.
• Adjust baking time based on your oven: Every oven is different, so keep an eye on the donut holes and adjust the baking time accordingly.
• For a richer flavor, use brown butter: Melt the butter in a saucepan over medium heat and cook until it turns a nutty brown color. Let it cool slightly before using it in the recipe.
• Add a glaze for extra sweetness: Whisk together powdered sugar, milk, and vanilla extract for a simple glaze. Drizzle over the donut holes after they’ve cooled.
• Make them mini muffins: If you don’t have a mini muffin tin, you can use a regular muffin tin. Just increase the baking time to about 15-18 minutes.

Storage & Meal Prep

Here’s how to store these delicious treats:

• Storage: Store leftover donut holes in an airtight container at room temperature for up to 2 days.
• Reheating: Reheat in the microwave for a few seconds, or in the oven at 300°F (150°C) for a few minutes.
• Make-Ahead: You can make the batter ahead of time and store it in the refrigerator for up to 24 hours. Just be sure to give it a good stir before filling the muffin tin.

Substitutions & Variations

Want to switch things up? Here are a few ideas:

• Gluten-Free: Use a gluten-free all-purpose flour blend. I’ve had good results with Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.
• Dairy-Free: Use almond milk or oat milk instead of regular milk, and coconut oil instead of butter.
• Spice it up: Add a pinch of cayenne pepper to the cinnamon sugar mixture for a little kick.
• Chocolate Chips: Stir in 1/2 cup of mini chocolate chips to the batter.
• Maple Glaze: Substitute maple syrup for some of the milk in a glaze made with powdered sugar for a delicious maple flavor.

Frequently Asked Questions

Q: Can I make this ahead?

A: Absolutely! You can make the batter up to 24 hours in advance and store it in the refrigerator. Just give it a good stir before you fill the muffin tin. This is great for prepping before those busy school mornings!

Q: How do I know when it’s done?

A: The best way to tell is to insert a toothpick into the center of a donut hole. If it comes out clean, they’re done! They should also be lightly golden brown on top and spring back slightly when touched.

Q: What can I substitute for pumpkin puree?

A: If you don’t have pumpkin puree, you can use butternut squash puree. The flavor will be slightly different, but still delicious! I haven’t tried using sweet potato puree, but some readers have reported success with that swap.

Q: How do I store leftovers?

A: Store any leftover donut holes in an airtight container at room temperature. They’ll stay fresh for up to 2 days. If you want to keep them longer, you can freeze them for up to a month. Just thaw them out before serving.

Q: Is this kid-friendly?

A: Definitely! My kids love these donut holes, and they’re a great way to get them involved in the kitchen. They especially enjoy helping me roll them in the cinnamon sugar. Just be careful when they’re handling hot ingredients like melted butter.

Q: Can I use a donut maker instead of baking?

A: While I haven’t personally tested this recipe in a donut maker, I imagine it would work well! You may need to adjust the cooking time, so keep a close eye on them. If you try it, let me know how it turns out in the comments!

These baked cinnamon sugar pumpkin donut holes are the perfect treat for fall, whether you’re enjoying them with a cup of coffee on a cozy morning or serving them as a dessert after a family dinner. They’re easy to make, kid-approved, and guaranteed to bring a smile to everyone’s face. I hope you love this recipe as much as we do!

Now it’s your turn to try it! Let me know how it turns out in the comments below. I love hearing your feedback and seeing your creations. And don’t forget to sign up for my newsletter to get more delicious and family-friendly recipes delivered straight to your inbox! You can also follow me on social media for daily inspiration and behind-the-scenes glimpses of my Texas kitchen.

Happy baking, y’all!

– Susan Lirden

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