I love Pumpkin Donut Holes because they have a wonderfully soft, moist texture and a delicious pumpkin spice flavor. The pumpkin puree keeps the centers tender, while the cinnamon-sugar coating adds just the right amount of sweetness.
I also appreciate how easy these donut holes are to prepare. I can bake them in a mini muffin pan instead of deep-frying, which makes the process simpler and less messy. I only need a few basic baking ingredients and a short amount of time to make a fresh batch.
Another reason I enjoy this recipe is how versatile it is. I can roll the warm donut holes in cinnamon sugar, drizzle them with vanilla glaze, or dip them in melted chocolate. I especially love serving them with a warm cup of coffee or hot apple cider.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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All-purpose flour
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Pumpkin puree
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Granulated sugar
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Light brown sugar
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Baking powder
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Baking soda
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Ground cinnamon
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Ground nutmeg
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Ground ginger
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Ground cloves
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Salt
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Large egg
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Whole milk
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Unsalted butter
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Vanilla extract
For the cinnamon-sugar coating:
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Granulated sugar
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Ground cinnamon
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Melted unsalted butter
I prefer using pure pumpkin puree rather than pumpkin pie filling because it allows me to control the sweetness and spices. I also like combining cinnamon, nutmeg, ginger, and cloves for a warm pumpkin spice flavor.
Directions
I start by preheating my oven to 350°F (175°C). I lightly grease a mini muffin pan with butter or nonstick cooking spray to prevent the donut holes from sticking.
In a medium mixing bowl, I whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
I make sure the dry ingredients are evenly combined so the spices are distributed throughout the batter.
Next, I place the pumpkin puree, granulated sugar, and brown sugar in a large mixing bowl.
I add the egg, milk, melted butter, and vanilla extract.
Using a whisk, I mix the wet ingredients until the mixture becomes smooth and creamy.
I gradually add the dry ingredients to the pumpkin mixture, stirring gently with a spatula.
I mix just until the flour disappears and a thick, smooth batter forms. I avoid overmixing because I want the donut holes to remain soft and tender.
Next, I spoon the batter into the prepared mini muffin pan, filling each cavity approximately three-quarters full.
I find that using a small cookie scoop makes it easier to divide the batter evenly.
I place the muffin pan in the preheated oven and bake for approximately 10 to 13 minutes.
I check the donut holes by inserting a toothpick into the center of one. When it comes out clean or with a few moist crumbs, I know they’re ready.
I remove the pan from the oven and allow the donut holes to cool for approximately 3 to 5 minutes.
While they cool slightly, I prepare the cinnamon-sugar coating.
In a shallow bowl, I combine the granulated sugar and ground cinnamon, stirring until evenly mixed.
I melt the butter in a separate small bowl.
Once the donut holes are cool enough to handle, I gently remove them from the muffin pan.
I brush each donut hole lightly with melted butter, making sure to coat the surface.
Next, I roll the donut holes in the cinnamon-sugar mixture until evenly covered.
I place the coated donut holes on a wire rack or serving plate.
I repeat the process until all the donut holes are coated.
I love serving them slightly warm because the centers are especially soft and the cinnamon-sugar coating tastes delicious.
Servings and Timing
I usually make approximately 24 to 30 mini Pumpkin Donut Holes from one batch, depending on the size of the muffin pan.
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Prep time: 15 minutes
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Cook time: 10–13 minutes per batch
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Cooling and coating time: 10 minutes
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Total time: About 35–45 minutes
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Servings: 24–30 donut holes
Variations
For Glazed Pumpkin Donut Holes, I skip the cinnamon-sugar coating and drizzle the cooled donut holes with a simple glaze made from powdered sugar, milk, and vanilla extract. I love how the glaze adds a sweet finish without overpowering the pumpkin flavor.
When I want extra spice, I increase the cinnamon slightly or add a pinch of pumpkin pie spice. I enjoy the stronger autumn flavor, especially when serving these treats during the holidays.
For Chocolate-Dipped Pumpkin Donut Holes, I dip the cooled donut holes halfway into melted chocolate. I let the chocolate set before serving and sometimes sprinkle a little cinnamon over the top.
I occasionally add mini chocolate chips to the batter for a sweeter variation. I find that chocolate pairs beautifully with the warm pumpkin spices.
For Maple Pumpkin Donut Holes, I replace the vanilla glaze with a maple-flavored glaze. I love the combination of maple sweetness and pumpkin spice.
When I want a little crunch, I sprinkle finely chopped pecans over the glaze before it sets. I enjoy the nutty flavor and contrast in texture.
Storage/Reheating
I allow the Pumpkin Donut Holes to cool completely before transferring them to an airtight container.
I store them at room temperature for up to 2 days in a cool, dry place. I find that they’re best enjoyed on the day they’re baked because the cinnamon-sugar coating stays freshest.
For longer storage, I refrigerate the donut holes for up to 4 to 5 days. I keep them tightly covered to prevent them from drying out.
I can freeze the uncoated donut holes in a freezer-safe container for up to 2 months. I prefer freezing them without the cinnamon-sugar coating because the sugar can become damp after thawing.
When I’m ready to serve frozen donut holes, I thaw them at room temperature and warm them gently before adding the melted butter and cinnamon sugar.
For reheating, I place a few donut holes in the microwave for approximately 8 to 12 seconds.
I can also warm them in a 300°F (150°C) oven for approximately 5 minutes. I prefer this method when reheating several at once.
FAQs
Can I use pumpkin pie filling instead of pumpkin puree?
I prefer using pure pumpkin puree because pumpkin pie filling already contains sugar and spices. If I use pie filling, the sweetness and flavor balance of the recipe may change. I stick with plain pumpkin puree for consistent results.
Can I make Pumpkin Donut Holes without a mini muffin pan?
Yes. I can use a regular muffin pan to make larger pumpkin donut muffins. I fill the cavities about three-quarters full and increase the baking time, checking for doneness after approximately 16 minutes.
Why are my Pumpkin Donut Holes dense?
I find that donut holes can become dense when the batter is overmixed or too much flour is added. I gently combine the wet and dry ingredients just until incorporated and measure the flour carefully.
Can I make Pumpkin Donut Holes ahead of time?
Absolutely. I often bake the donut holes a day in advance and store them in an airtight container. I prefer adding the cinnamon-sugar coating shortly before serving to keep it fresh and flavorful.
Can I make these donut holes dairy-free?
Yes. I can replace the milk with an unsweetened plant-based milk and use a suitable dairy-free butter alternative. I find that oat milk or almond milk works well in the batter, while plant-based butter helps the cinnamon sugar stick.
Conclusion
Pumpkin Donut Holes are soft, sweet, and filled with warm pumpkin spice flavor. I love their tender texture, cinnamon-sugar coating, and simple baked preparation. They’re one of my favorite homemade autumn treats to enjoy with coffee, share at gatherings, or serve as a cozy seasonal snack.
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