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Pumpkin Donut Holes

These bite-sized treats combine the flavors of pumpkin spice with the classic appeal of donut holes. Made as mini muffins but dipped in butter and cinnamon sugar, they deliver all the taste of donuts with easier preparation.

Paolina baker
Updated on Monday 25 November 2024
A wooden plate holds several sugar-coated pumpkin doughnut holes, with a few cut open to reveal their orange filling.
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A wooden plate holds several sugar-coated pumpkin doughnut holes, with a few cut open to reveal their orange filling. Pin it
A wooden plate holds several sugar-coated pumpkin doughnut holes, with a few cut open to reveal their orange filling. | Quickierecipe.com

Easy Pumpkin Mini Donuts

Let me share these amazing Pumpkin Donut Holes with you. They're like little bites of Fall heaven with their soft cakey centers and warm spices. I love that they're baked not fried making them so much easier to whip up. Perfect any time of day and they'll make your house smell absolutely incredible.

Why These Are Special

Y'all these aren't just any donut holes. They're healthier than fried donuts but still so fluffy and delicious. The best part? They only take about 35 minutes from start to finish. Whether you're hosting brunch or need something sweet for coffee time they're always a hit.

What You Need

  • The Base: Regular all purpose flour works perfectly.
  • Pumpkin Power: Pure pumpkin puree not pie filling.
  • Warm Spices: Cinnamon nutmeg allspice and cloves.
  • For Fluffiness: Baking powder keeps them light.
  • Flavor Balance: Just a touch of salt.
  • Keep Moist: Canola oil or any neutral oil.
  • Sweet Coating: Cinnamon sugar for rolling.
  • Extra Touch: Melted butter for dipping.
A golden platter filled with sugared, round dough balls arranged neatly. Pin it
A golden platter filled with sugared, round dough balls arranged neatly. | Quickierecipe.com

Let's Make Donuts

Mix It Up
Combine your dry ingredients then whisk pumpkin oil and sugar in another bowl mix them together.
Ready to Bake
Heat oven to 350°F prep your mini muffin tin scoop in the batter about two thirds full.
Baking Time
Pop them in for 12 to 15 minutes until they pass the toothpick test let them cool a bit.
Sweet Finish
Mix up your cinnamon sugar dip each one in butter then roll in the sugar serve them warm.

Tips For Perfect Results

A cookie scoop makes filling the pan super easy and neat. Double check you've got pure pumpkin not pie filling it makes a big difference. Want them extra fresh? Save the butter and sugar coating for right before serving.

Save Some For Later

Keep your uncoated donut holes in an airtight container they'll stay good for a couple days. Want to prep ahead? Mix up your dry ingredients and coating ahead of time just save the dipping and rolling for serving time.

A metallic plate piled with sugar-coated doughnut holes, with one half-eaten, sits next to a small pitcher. Pin it
A metallic plate piled with sugar-coated doughnut holes, with one half-eaten, sits next to a small pitcher. | Quickierecipe.com

Frequently Asked Questions

Why make these as muffins instead of frying?

Baking is easier, less messy, and healthier than deep frying while still achieving a delicious donut-like result.

Can I use pumpkin pie spice instead?

Yes! Replace the individual spices with 1½ teaspoons pumpkin pie spice for similar results.

Why dip in butter before sugar?

The melted butter helps the cinnamon sugar coating stick and adds that classic donut taste and texture.

Can I make these ahead?

Best served same day, but can be stored in airtight container for 2-3 days. The sugar coating may soften over time.

Can I use different oil?

Any neutral-flavored vegetable oil works well. Melted butter can also be used for richer flavor.

Pumpkin Donut Holes

Mini pumpkin muffins rolled in melted butter and cinnamon sugar to create a donut hole effect. Perfect fall treat for any time of day.

Prep Time
20 Minutes
Cook Time
15 Minutes
Total Time
35 Minutes

Category: Desserts

Difficulty: Easy

Cuisine: American

Yield: 24 Servings (24 donut holes)

Dietary: Vegetarian

Ingredients

01 1 3/4 cups all-purpose flour.
02 1/2 teaspoon ground cinnamon.
03 1/2 teaspoon ground nutmeg.
04 1/2 teaspoon ground allspice.
05 1/8 teaspoon ground cloves.
06 2 teaspoons baking powder.
07 1/2 teaspoon salt.
08 3/4 cup pumpkin puree.
09 1/2 cup milk.
10 1/2 cup brown sugar.
11 1/3 cup canola oil.
12 1 large egg.
13 1 teaspoon vanilla extract.
14 4 tablespoons unsalted butter, melted.
15 Coating: 2 tablespoons ground cinnamon.
16 Coating: 2/3 cup sugar.

Instructions

Step 01

Heat oven to 350°F. Oil mini muffin pan.

Step 02

Combine flour, spices, baking powder, and salt.

Step 03

Mix pumpkin puree, milk, brown sugar, oil, egg, and vanilla.

Step 04

Add wet ingredients to dry ingredients and stir until just moist.

Step 05

Scoop into muffin pan. Bake for 10-12 minutes. Test with toothpick.

Step 06

Cool for 2 minutes. Mix cinnamon sugar coating. Dip in melted butter then roll in cinnamon sugar. Cool on wire rack.

Notes

  1. Best served same day. Coating may soften if stored.
  2. Can use pumpkin pie spice instead of individual spices.
  3. Baking method is easier than traditional frying.

Tools You'll Need

  • Mini muffin pan.
  • Mixing bowls.
  • Wire cooling rack.
  • Measuring cups and spoons.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy (milk, butter).
  • Wheat (flour).
  • Eggs.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 120
  • Total Fat: 5g
  • Total Carbohydrate: 18g
  • Protein: 2g