Name: Recipe "Baked Pumpkin Donut Holes"
Prep time: 15 min
Cook time: 12 min
Total time: 30 min
Ingredients: 1.75 cup all-purpose flour; 2 tsp baking powder; 0.5 tsp salt; 0.5 tsp cinnamon; 0.5 tsp nutmeg; 0.5 tsp allspice; 0.125 tsp ground cloves; 0.333 cup canola oil; 0.5 cup light brown sugar; 1 egg (large); 1 tsp vanilla extract; 0.75 cup canned plain pumpkin (not pumpkin pie filling); 0.5 cup milk; 4 tbsp unsalted butter (melted); 0.667 cup granulated sugar; 2 tbsp cinnamon

Here’s what to make next: Baked Pumpkin Donut Holes or Peaches ‘n Cream Muffins.

Why These Baked Pumpkin Donut Holes Are My Go-To Fall Breakfast

These baked pumpkin donut holes get their tender crumb from a combination of canned pumpkin and oil, which keeps them moist without any deep frying. The real trick is the warm cinnamon sugar coating that sticks to the butter-dipped surface, giving you that classic donut shop flavor in a fraction of the time. I make these for fall breakfasts when I want something special but don’t want to deal with a pot of hot oil.

What Makes This Easy Pumpkin Recipe So Good

They’re baked, not fried, so you get the same cozy pumpkin spice flavor with less mess and no splattering oil.
The cinnamon sugar coating adds a crunchy, sweet shell that contrasts with the soft, tender inside.
They come together in under 30 minutes using a mini muffin tin, no special donut pan required.

Key Ingredients for the Best Pumpkin Donut Holes

Canned plain pumpkin, not pumpkin pie filling. It adds moisture and a mild earthy sweetness. If you use homemade pumpkin puree, drain it on paper towels to remove excess water, or the batter may be too wet.
Cinnamon sugar coating, the ratio of 2 tablespoons cinnamon to 2/3 cup sugar gives a strong spice hit. Adjust to taste, but don’t reduce the sugar too much or the coating won’t adhere properly.
Canola oil, a neutral oil keeps the crumb tender without adding flavor. You can substitute vegetable oil or melted coconut oil.

Kitchen Tools for Baked Pumpkin Donut Holes

24-cup mini muffin tin (nonstick or well-greased)
Baking spray with flour (or butter and flour)
Two shallow bowls for melted butter and cinnamon sugar
Small cookie scoop or spoon for portioning batter
Toothpicks for testing doneness

Tips for Perfect Baked Donut Holes Every Time

Don’t overmix the batter once you add the dry ingredients. Stir just until the flour disappears; overmixing can make the donut holes tough. For the coating, work quickly while the muffins are still warm from the oven. The butter soaks in better when they’re hot, which helps the cinnamon sugar stick evenly. If the sugar mixture starts to clump, break it up with your fingers.

Pro Advice for Pumpkin Donut Holes That Shine

For the most even baking, fill each mini muffin cup about three-quarters full. A small cookie scoop makes this easy and keeps the portions consistent. Let the muffins cool in the pan for exactly 2 minutes before dipping, too long and the butter won’t adhere as well, too short and they might fall apart. Use unsalted butter for the coating so you control the salt level.

Why This Recipe Uses a Mini Muffin Tin Instead of a Donut Hole Pan

Donut hole pans are hard to find and often produce uneven shapes. A standard 24-cup mini muffin tin is easy to find and gives you the same bite-sized rounds. The batter is thick enough to hold its shape as it bakes, so you get a domed top that mimics a donut hole perfectly. Plus, you can use the same tin for other mini muffin recipes.

Fun Twists on Baked Pumpkin Donut Holes

Swap the pumpkin spice blend for an equal amount of pumpkin pie spice if you have that on hand. For a dairy-free version, use melted coconut oil or vegan butter in the coating and a plant-based milk like oat or almond in the batter. You can also add a handful of mini chocolate chips to the batter for a chocolate-pumpkin twist. If you prefer a stronger spice kick, increase the cinnamon to 1 teaspoon and add a pinch of cayenne.

How to Serve These Cinnamon Sugar Donut Holes

Serve these pumpkin donut holes warm with a cup of hot coffee or spiced apple cider for a classic fall breakfast. They’re also great alongside a bowl of vanilla yogurt or a glass of cold milk. If you want to dress them up, drizzle with a simple maple glaze (whisk together powdered sugar and maple syrup) instead of the cinnamon sugar.

Storing Leftover Pumpkin Donut Holes

Store leftover baked pumpkin donut holes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. The coating may soften slightly over time, but they’ll still taste great.

How to Freeze Pumpkin Donut Holes for Later

To freeze, arrange the cooled, uncoated donut holes on a baking sheet and freeze until solid, about 1 hour. Transfer to a freezer bag and store for up to 2 months. When ready to serve, thaw at room temperature, then reheat in a 350°F oven for 5 minutes before dipping in melted butter and cinnamon sugar as directed.

Best Ways to Reheat Baked Donut Holes

The best way to reheat these donut holes is in a 350°F oven for 5-7 minutes, which restores the crisp coating. You can also microwave them for 15-20 seconds, but the coating will be softer. If you froze them uncoated, follow the freezing instructions above.

Pumpkin Donut Holes FAQs

Can I use fresh pumpkin puree instead of canned?

Yes, but you’ll need to drain it well. Fresh pumpkin puree often has more water than canned. Spread it on a paper towel-lined plate for 10 minutes to remove excess moisture, otherwise the batter may be too wet and the donut holes could turn out dense.

Can I substitute the canola oil with melted butter?

You can, but the texture will be slightly denser and the flavor richer. Oil gives a lighter, more tender crumb. If you use butter, make sure it’s cooled to room temperature before mixing so it doesn’t cook the egg.

Why did my donut holes come out dense?

The most common cause is overmixing the batter. Once you add the dry ingredients, stir only until no streaks of flour remain. Overmixing develops gluten, which makes the baked donut holes tough. Also check that your baking powder is fresh, it loses potency over time.

Can I make these gluten-free?

Yes, substitute the all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum. The texture will be slightly more crumbly, but the flavor and coating will still be great. Avoid using almond or coconut flour alone, as they change the moisture balance.

How do I get the cinnamon sugar coating to stick better?

Work with the donut holes while they’re still warm from the oven. Dip each one in melted butter immediately after the 2-minute cool-down, then roll in the cinnamon sugar. The butter acts as glue. If the coating still falls off, try double-dipping: butter, sugar, then a second light butter dip and sugar roll.

Recipe

Baked Pumpkin Donut Holes

You will love these easy baked pumpkin donuts! They are a fantastic fall treat!

easyVegetarian

15 min

Prep Time

12 min

Cook Time

30 min

Total Time

Servings

Breakfast

Course

American

Cuisine

170 kcal

Calories

Ingredients

Servings

1.75 cup all-purpose flour
2 tsp baking powder
0.5 tsp salt
0.5 tsp cinnamon
0.5 tsp nutmeg
0.5 tsp allspice
0.125 tsp ground cloves

0.333 cup canola oil
0.5 cup light brown sugar
1 egg, large
1 tsp vanilla extract
0.75 cup canned plain pumpkin, not pumpkin pie filling
0.5 cup milk

coating

4 tbsp unsalted butter, melted
0.667 cup granulated sugar

2 tbsp cinnamon

Instructions

1
Preheat oven 350°F. Spray a 24-cup mini muffin tin with baking spray and set aside.
2
In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, allspice, and cloves. In a separate, large bowl whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until smooth. Add dry ingredients to wet ingredients and mix until just combined.

3
Divide batter evenly among muffin cups. Bake for 10-12 minutes or until a toothpick comes out clean.
4
While the muffins bake, melt butter in one bowl and combine granulated sugar and cinnamon in another bowl. Remove muffins from oven and cool for 2 minutes. Dip each muffin in melted butter, then roll in cinnamon sugar to coat. Serve muffins warm or at room temperature.

Nutrition (per serving)

170kcal

Calorie breakdown

Protein5%9 kcal

Fat33%57 kcal

Carbohydrates62%107 kcal

How this was calculated — 16 of 16 ingredients matched

all-purpose flourFlour, wheat, all-purpose, enriched, bleached1537 kcal

baking powderLeavening agents, baking powder, low-sodium10 kcal

saltSalt, table0 kcal

cinnamonCinnamon buns, frosted (includes honey buns)11 kcal

nutmegOil, nutmeg butter22 kcal

allspiceSpices, allspice, ground7 kcal

ground clovesSpices, cloves, ground2 kcal

canola oilOil, canola706 kcal

light brown sugarSugars, brown456 kcal

eggEgg, whole, raw, fresh1 kcal

vanilla extractVanilla extract14 kcal

canned plain pumpkinPumpkin, raw47 kcal

milkMilk, buttermilk, fluid, whole74 kcal

unsalted butterButter, salted430 kcal

granulated sugarSugars, granulated616 kcal

cinnamonCinnamon buns, frosted (includes honey buns)136 kcal

Serving size ≈ 50 g · 24 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

Open in analyzer

Keyword: breakfast, fall, nutFree, Oven Baked, snack, vegetarian

This post may contain affiliate links. Read our disclosure policy.