I perfected Cinnamon Sugar Pumpkin Donut Holes by testing one surprising pantry trick you’ll want to try.

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I love how a tray of tiny baked pumpkin donut holes wakes up a slow morning. I mix canned pumpkin puree with a few pantry staples and a little ground cinnamon, and they turn out super soft and strangely light.

I won’t pretend every batch is flawless, sometimes a couple puff oddly or stick a bit, but that only makes them more fun to eat. If you crave fall in bite size form, picture this as my twist on a Pumpkin Spice Mini Donut Recipe or those Cinnamon Sugar Pumpkin Donut Holes people can’t stop talking about.

They’re small, messy, totally addictive.

Ingredients

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Pumpkin puree: Adds moisture, fiber and vitamin A, gives warm pumpkin flavor and keeps dough tender
All-purpose flour: Provides structure and carbs, can make them cakey or dense if overmixed
Granulated sugar: Sweetens and helps browning, gives crisp edges and tender crumb
Light brown sugar: Adds moisture and a mild caramel flavor, keeps holes soft and chewy
Egg: Binds ingredients, add protein and richness, helps with color and lift
Vegetable oil: Keeps them tender and moist, higher fat makes softer texture than butter
Cinnamon and spice mix: Tiny spices pack aroma, trace antioxidants, make the flavor cozy and warm
Melted butter for coating: Helps sugar stick, adds richness and a glossy finish

Ingredient Quantities

1 3/4 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/8 teaspoon ground cloves

3/4 cup granulated sugar

1/4 cup packed light brown sugar

1 large egg

1 cup canned pumpkin puree (not pumpkin pie filling)

1/3 cup vegetable oil

1/4 cup milk

1 teaspoon vanilla extract

1/2 cup granulated sugar for coating

1 teaspoon ground cinnamon for coating

3 tablespoons unsalted butter for coating

How to Make this

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1. Preheat oven to 350°F and grease a mini muffin tin well with nonstick spray or brush with oil, or line with tiny liners if you want easier cleanup.

2. In a medium bowl whisk together 1 3/4 cups all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves until evenly mixed.

3. In a large bowl stir 3/4 cup granulated sugar and 1/4 cup packed light brown sugar with 1 large egg until combined, then add 1 cup canned pumpkin puree, 1/3 cup vegetable oil, 1/4 cup milk and 1 teaspoon vanilla extract and mix until smooth.

4. Pour the dry ingredients into the wet and fold gently with a spatula until just combined; dont overmix, a few tiny lumps are fine.

5. Use a small cookie scoop or spoon to fill each mini muffin cup about 3/4 of the way full so they puff but dont overflow.

6. Bake at 350°F for about 10 to 12 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

7. Let the donut holes cool in the pan for 2 to 3 minutes then transfer to a wire rack so they stop cooking, dont let them sit too long or they wont pick up the coating well.

8. While they bake or right after you take them out, melt 3 tablespoons unsalted butter in a small bowl. In another shallow bowl mix 1/2 cup granulated sugar with 1 teaspoon ground cinnamon.

9. Working with warm donut holes, brush or toss each one in melted butter then roll in the cinnamon sugar to coat evenly. If one side gets too soggy, let them cool a minute then roll again. Serve warm or at room temp, they’re best the same day.

Equipment Needed

1. Oven, set to 350°F
2. Mini muffin tin, well greased or lined with tiny liners
3. Two mixing bowls, medium and large
4. Whisk and rubber spatula
5. Measuring cups and spoons
6. Small cookie scoop or spoon and a toothpick for doneness testing
7. Wire cooling rack
8. Small microwave safe bowl for melting butter, a shallow bowl for the cinnamon sugar, plus a pastry brush or tongs for coating

FAQ

Can I use fresh pumpkin instead of canned? A: Yes, but roast or steam the pumpkin first, puree it and let it drain or sit in a fine mesh strainer so it isnt watery. Measure after draining so the batter wont get too wet.

How long do they need to bake and can I use a mini muffin pan? A: Bake in a greased mini muffin pan at 350°F for about 10 to 13 minutes, or until a toothpick comes out clean. Fill each well about two thirds full, let cool a few minutes before coating.

Any good swaps for the oil or milk? A: You can use melted butter instead of vegetable oil for richer flavor, or unsweetened applesauce 1 for 1 to cut fat but theyll be denser. Use any milk you have, almond or oat work fine but stick to the same amount.

Why did mine turn out dense or gummy? A: Most likely overmixing or too much liquid. Spoon and level the flour when measuring, dont pack it. Mix until just combined and check oven temp with a thermometer, underbaking can make them gummy too.

How do I get the sugar cinnamon coating to stick evenly? A: Roll the warm donut holes right after baking in melted butter then toss in the sugar plus cinnamon mix. Do it while theyre still warm so the coating sticks nice and even.

Can I make them ahead and how should I store them? A: Yes. Store at room temp in an airtight container for 1 to 2 days, refrigerate up to 5 days. You can freeze uncoated baked holes for up to 2 months, thaw and warm in a 325°F oven before coating.

Baked Pumpkin Donut Holes Recipe Substitutions and Variations

All purpose flour: swap with whole wheat pastry flour 1:1 for a nuttier, slightly denser bite, or use a gluten free 1:1 baking blend (may need a touch more liquid).
Vegetable oil: use melted coconut oil 1:1 for subtle coconut flavor, or replace half or all with unsweetened applesauce 1:1 to cut fat but expect a slightly denser, moister donut hole.
Milk: use any plant milk like oat or almond 1:1, or use buttermilk 1:1 for a tangier, fluffier crumb, just reduce baking soda a bit if batter seems very acidic.
Large egg: replace with 1 tablespoon ground flaxseed + 3 tablespoons water (let sit 5 minutes) for vegan binding, or use 1/4 cup unsweetened applesauce for gentle lift and extra moisture.

Pro Tips

Pro tips
1) Measure the flour by spooning it into the cup and leveling it off instead of scooping, that keeps the donuts light instead of dense.
2) Use room temperature egg and milk so the batter mixes faster and smoother, and you wont overmix trying to get lumps out.
3) Right after baking, roll while the holes are warm but not steaming; if they absorb too much butter wait a minute and roll again so they dont get soggy.
4) If you want more flavor swap half the vegetable oil for melted butter, or add a teaspoon of maple syrup to the batter for deeper, fall flavor.

The recipe, written like a real person wrote it (with common small errors)
Ok so here we go, quick and messy version youll understand. Preheat your oven to 350°F. Grease a mini muffin tin really well with spray or brush it with oil, or use tiny liners if you want less washing up later.

In one bowl mix the dry stuff: flour, baking powder, baking soda, salt and all the spices. Stir it so its even and nothing is clumped up.

In a bigger bowl put both sugars and the egg and stir until they look combined. Then add the pumpkin, oil, milk and vanilla and mix till smooth. If your egg was cold it might take a sec, thats why room temp helps. Dump the dry into the wet and fold with a spatula just until mostly mixed, a few tiny lumps are okay, dont overwork it or the donuts get tough.

Use a small cookie scoop or spoon and fill each mini cup about 3/4 full so they puff but wont overflow. Bake at 350°F for 10 to 12 minutes, check with a toothpick it should come out clean or with a few moist crumbs.

Let them sit in the pan 2 or 3 minutes then get them out onto a wire rack so they stop cooking. Dont let them sit too long or the coating wont stick well.

While they bake melt the butter in a small bowl. Mix the sugar and cinnamon in another shallow bowl. Working with warm donuts, brush or toss each one in butter then roll in the cinnamon sugar till theyre coated. If one side soaks up too much butter and gets soggy just let it sit a minute then roll again.

Extra little hacks: spoon and level your flour so the batter isnt too heavy, use half melted butter instead of all oil if you want richer taste, and add a teaspoon of maple syrup to the batter for more fall flavor. These are best the same day but you can reheat gently in the microwave for 8 to 10 seconds to freshen them up.

Baked Pumpkin Donut Holes Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I perfected Cinnamon Sugar Pumpkin Donut Holes by testing one surprising pantry trick you'll want to try.

Servings

servings

Calories

266

kcal

Equipment: 1. Oven, set to 350°F
2. Mini muffin tin, well greased or lined with tiny liners
3. Two mixing bowls, medium and large
4. Whisk and rubber spatula
5. Measuring cups and spoons
6. Small cookie scoop or spoon and a toothpick for doneness testing
7. Wire cooling rack
8. Small microwave safe bowl for melting butter, a shallow bowl for the cinnamon sugar, plus a pastry brush or tongs for coating

Ingredients

1 3/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3/4 cup granulated sugar
1/4 cup packed light brown sugar
1 large egg
1 cup canned pumpkin puree (not pumpkin pie filling)
1/3 cup vegetable oil
1/4 cup milk
1 teaspoon vanilla extract
1/2 cup granulated sugar for coating
1 teaspoon ground cinnamon for coating
3 tablespoons unsalted butter for coating

Directions

Preheat oven to 350°F and grease a mini muffin tin well with nonstick spray or brush with oil, or line with tiny liners if you want easier cleanup.
In a medium bowl whisk together 1 3/4 cups all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves until evenly mixed.
In a large bowl stir 3/4 cup granulated sugar and 1/4 cup packed light brown sugar with 1 large egg until combined, then add 1 cup canned pumpkin puree, 1/3 cup vegetable oil, 1/4 cup milk and 1 teaspoon vanilla extract and mix until smooth.
Pour the dry ingredients into the wet and fold gently with a spatula until just combined; dont overmix, a few tiny lumps are fine.
Use a small cookie scoop or spoon to fill each mini muffin cup about 3/4 of the way full so they puff but dont overflow.
Bake at 350°F for about 10 to 12 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Let the donut holes cool in the pan for 2 to 3 minutes then transfer to a wire rack so they stop cooking, dont let them sit too long or they wont pick up the coating well.
While they bake or right after you take them out, melt 3 tablespoons unsalted butter in a small bowl. In another shallow bowl mix 1/2 cup granulated sugar with 1 teaspoon ground cinnamon.
Working with warm donut holes, brush or toss each one in melted butter then roll in the cinnamon sugar to coat evenly. If one side gets too soggy, let them cool a minute then roll again. Serve warm or at room temp, they're best the same day.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.