Why You’ll Love Pumpkin Donut Holes Recipe
• Baked, not fried, for a lighter treat
• Classic pumpkin spice flavor perfect for fall or anytime
• Easy to make with simple ingredients
• Great for breakfast, dessert, or party bites
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1.5 cups all purpose flour
1 tsp baking powder
1 tbsp pumpkin pie spice
1/2 tsp salt
1/2 cup neutral oil (such as avocado, coconut, or vegetable)
1/2 cup white sugar
1 egg
1/3 cup pumpkin puree
1/3 cup milk of choice
1 tsp vanilla
Coating
1/4 cup butter, melted
1/2 cup white sugar
1 tbsp ground cinnamon
Directions
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Preheat your oven to 350°F and grease a mini muffin tin with non-stick spray.
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In a medium bowl, whisk together the flour, baking powder, pumpkin pie spice, and salt. Set aside.
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In a large bowl, whisk together the neutral oil and sugar. Add the egg, pumpkin puree, milk, and vanilla and mix until combined.
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Gradually add the dry ingredients to the wet mixture, stirring until just combined.
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Spoon about 1.5 tablespoons of batter into each muffin cup, filling 24 mini muffin slots.
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Bake for 10–12 minutes, or until a toothpick inserted in the center comes out clean. Let cool for a few minutes.
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While the donut holes are baking, prepare the coating: melt the butter in a small bowl. In another bowl, mix together the sugar and cinnamon.
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Roll each warm donut hole in the melted butter, then coat in the cinnamon-sugar mixture.
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Serve warm and enjoy!
Servings and timing
• Yield: about 24 donut holes
• Prep time: ~10 minutes
• Cook time: ~12 minutes
• Total time: ~22 minutes
Variations
• Glaze option: Drizzle with a simple powdered sugar glaze instead of cinnamon sugar.
• Spice mix: Add a pinch of nutmeg or cloves to enhance fall spices.
• Gluten-free: Try a gluten-free all-purpose flour blend (results may vary).
• Sweet twist: Roll in powdered sugar or add a cream cheese dip on the side.
Storage/Reheating
• Store cooled donut holes in an airtight container at room temperature for 1–2 days.
• Refrigerate for up to 5 days.
• Freeze uncoated in a freezer-safe bag for up to 2 months; add coating after reheating.
• Reheat in the microwave for 10–15 seconds or in a warm oven before coating.
FAQs
How do I prevent the donut holes from sticking to the pan?
Grease the mini muffin tin well with non-stick spray or a thin layer of oil before adding batter.
Can I make these gluten-free?
You can try using a gluten-free all-purpose flour blend, though texture may differ slightly.
What can I use instead of pumpkin pie spice?
You can make your own blend with cinnamon, nutmeg, ginger, cloves, and allspice.
Can these be made ahead of time?
Yes—bake ahead and store cooled donut holes; add the cinnamon sugar coating just before serving.
Can I fry these instead of baking?
This version is designed for baking. Frying would change texture and cooking time.
What’s the best way to serve them?
Serve warm, right after coating, for the best flavor and texture.
Can I use canned pumpkin pie filling?
Use pure pumpkin puree; pumpkin pie filling has added sugar and spices that can alter the recipe.
How do I make them less sweet?
Reduce the sugar in the batter slightly, but keep enough for proper texture.
Can I add a glaze instead of cinnamon sugar?
Yes—try a simple powdered sugar and milk glaze for a different finish.
Are these suitable for breakfast?
Yes, they make a cozy, sweet breakfast treat alongside coffee or tea.
Conclusion
These baked pumpkin donut holes are a delicious way to enjoy the cozy flavors of autumn any time you crave a sweet treat. With a tender texture, warm spice, and cinnamon-sugar coating, they’re sure to become a favorite for sharing or enjoying on your own.
