Baked Pumpkin Donut Holes Recipe

I just whipped up Cinnamon Sugar Pumpkin Donut Holes that are shockingly light and full of pumpkin goodness, and I’m not kidding when I say they disappear fast so you should keep scrolling for the recipe.

I’m obsessed with these Baked Pumpkin Donut Holes because they taste like fall without being fussy. I love that the center is pillowy and the outside gets that slightly crackled sugar kiss.

Seriously, one bite and I’m reaching for another. The pumpkin flavor is real and bright, not fake, and comes through because I use 1 cup canned pumpkin puree (not pie filling), and the cinnamon note hits just right thanks to 1 teaspoon ground cinnamon.

They’re perfect for morning chaos or late-night snack raids. Easy Pumpkin Donut Holes, but way better than store stuff.

Cinnamon Sugar Pumpkin Donut Holes.

Ingredients

• All purpose flour: the chewy backbone, keeps the holes tender and not crumbly.
• Baking powder: lifts them up so they’re light and not dense.
• Baking soda: gives a little lift and browning, keeps texture balanced.
• Salt: wakes up flavors, stops it from tasting flat.
• Ground cinnamon: warm spice that makes them feel cozy instantly.
• Pumpkin pie spice: adds deeper autumn vibes, a tiny punch of warmth.
• Granulated sugar: sweetness and tiny crunch when mixed into batter.
• Light brown sugar: adds molasses-y depth and extra moistness.
• Vegetable oil: keeps them soft and moist, no butter heaviness.
• Eggs: bind everything together, give structure and a little lift.
• Pumpkin puree: moist, earthy pumpkin flavor, not too sweet.
• Milk: thins batter so it’s not cake-dense, keeps them tender.
• Vanilla extract: rounds flavors out, makes it taste homemade.
• Melted unsalted butter: helps the coating stick, adds richness.
• Granulated sugar (coating): gives a crunchy, sweet shell after rolling.
• Ground cinnamon (coating): finishes with warmth, smells amazing when hot.

Ingredient Quantities

• 1 1/2 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon pumpkin pie spice
• 3/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1/3 cup vegetable oil
• 2 large eggs
• 1 cup canned pumpkin puree (not pie filling)
• 1/4 cup milk (whole or 2%)
• 1 teaspoon vanilla extract
• 4 tablespoons unsalted butter, melted (for coating)
• 1/2 cup granulated sugar (for coating)
• 1 teaspoon ground cinnamon (for coating)

How to Make this

1. Preheat oven to 350°F and grease or spray a mini muffin tin really well, or line with mini liners; this recipe makes about 36 donut holes.

2. In a medium bowl whisk together 1 1/2 cups all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ground cinnamon and 1/2 teaspoon pumpkin pie spice so the dry stuff is evenly mixed.

3. In a large bowl beat together 3/4 cup granulated sugar and 1/4 cup packed light brown sugar until a little lighter, then stir in 1/3 cup vegetable oil, 2 large eggs, 1 cup canned pumpkin puree (not pie filling), 1/4 cup milk and 1 teaspoon vanilla extract until smooth; don’t overmix but make sure there’s no big lumps.

4. Fold the dry ingredients into the wet ingredients gently until just combined; a few streaks are okay, you dont want dense donut holes from overmixing.

5. Fill each mini muffin cup about 3/4 of the way full with batter using a small cookie scoop or spoon so they rise evenly.

6. Bake for 10 to 12 minutes, or until a toothpick in the center comes out clean or with a few moist crumbs; rotate the pan halfway through if your oven runs hot.

7. Let the donut holes cool in the pan for 2 minutes, then transfer to a wire rack to cool a little more so the coating will stick without melting away.

8. While they cool, melt 4 tablespoons unsalted butter in a shallow bowl, and in another shallow bowl mix 1/2 cup granulated sugar with 1 teaspoon ground cinnamon for the coating.

9. Dip each warm donut hole in the melted butter, then roll in the cinnamon sugar mixture until well coated; place back on the rack to set a minute, then serve warm.

Equipment Needed

1. Oven (set to 350°F)
2. Mini muffin tin (or mini liners if you prefer)
3. Medium and large mixing bowls
4. Whisk and rubber spatula (or wooden spoon)
5. Measuring cups and spoons
6. Small cookie scoop or tablespoon for filling cups evenly
7. Toothpick and wire cooling rack
8. Two shallow bowls for melted butter and the cinnamon sugar coating

FAQ

Baked Pumpkin Donut Holes Recipe Substitutions and Variations

• All purpose flour
  • Whole wheat pastry flour, 1:1, will make them nuttier and a bit denser, use gently so they don’t get tough.
  • Gluten free blend, 1:1, pick a blend with xanthan gum or add 1/4 tsp per cup for structure.
  • Spelt flour, 1:1, gives a slightly sweet, earthy flavor; reduce mixing to avoid overworking.
  • Half all purpose + half oat flour, keeps texture tender, may be a touch more crumbly.
• Vegetable oil
  • Canola or light olive oil, 1:1, flavor neutral so no big change.
  • Melted coconut oil, 1:1, adds a faint coconut note and firms a bit when cooled.
  • Unsalted melted butter, 1:1, gives richer flavor but slightly heavier texture.
  • Applesauce, replace half the oil with applesauce to cut fat and add moisture; may be a little cakier.
• Granulated sugar
  • Light brown sugar, 1:1, adds more molasses warmth and makes the donuts moister.
  • Coconut sugar, 1:1, similar sweetness with a caramel note, color will be darker.
  • Maple syrup or honey, use 3/4 cup for each cup sugar and reduce liquid by ~3 tbsp, flavor will change.
  • Blend of 3/4 granulated + 1/4 mashed banana, lowers refined sugar and adds moisture, slightly banana-y.
• Milk (whole or 2%)
  • Buttermilk, 1:1, adds tang and tender crumb; if using, keep baking soda to help lift.
  • Almond milk or oat milk, 1:1, dairy-free swaps that work fine, flavor is subtle.
  • Evaporated milk, dilute 3/4 cup evaporated + 1/4 cup water for each cup milk, makes them richer.
  • Greek yogurt thinned with a little water, use same volume, gives extra moisture and slight tang.

Pro Tips

1) Use room temperature eggs and pumpkin. Cold ingredients make the batter shaggy and more likely to overmix, so take them out of the fridge 20 to 30 minutes before you start.

2) Don’t overfill the cups. Fill about 3/4 full with a small cookie scoop so they rise evenly. If you overfill you’ll get domes that crack and cook unevenly.

3) Let them cool just enough before coating. If they’re too hot the sugar will melt into a paste, but if they’re cold the butter won’t stick. Warm, slightly cooled is the sweet spot.

4) Store and reheat right. Keep leftovers in an airtight container at room temp up to 2 days. To refresh, pop them in a 300°F oven for 5 minutes or microwave briefly on low so the coating becomes crisp and the inside is soft again.