These pumpkin donut holes are soft, spiced little bites that bake in a mini muffin pan and finish with a roll in melted butter and cinnamon sugar. The batter takes about 15 minutes to stir together, and the whole batch is ready in about 35 minutes.
There is no fryer, no yeast, and no rolling pin involved. A simple whisked batter of pumpkin puree, brown sugar, and warm spices bakes into tender rounds that eat like a cinnamon sugar donut with a gentle pumpkin flavor.
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Why This Pumpkin Donut Holes Recipe Works
Baking keeps the process simple and tidy. A mini muffin pan shapes the rounds for you, and ten to twelve minutes in the oven is all they need.
Pumpkin puree adds moisture without extra fat, so the crumb stays soft for days. Brown sugar adds a hint of caramel, and the blend of cinnamon, nutmeg, allspice, and cloves gives the batter a warm fall aroma.
The dip is what makes them feel like real donuts. A quick roll in melted butter helps the cinnamon sugar cling, creating a sweet, slightly crackly coating on every round.
The batch makes 24, so it works for a gathering tray, a school snack table, or a weekend breakfast. You can also freeze the extras and warm them up later.
Ingredients for Pumpkin Donut Holes
- 1 3/4 cups all purpose flour
- 1/2 tsp ground cinnamon, for the batter
- 1/2 tsp ground nutmeg
- 1/2 tsp ground allspice
- 1/8 tsp ground cloves
- 2 tsp baking powder
- 1/4 tsp kosher salt
- 3/4 cup canned pumpkin puree
- 1/2 cup milk
- 1/2 cup brown sugar, lightly packed
- 1/3 cup canola oil
- 1 large egg
- 1 tsp vanilla extract
- 4 tbsp unsalted butter, melted, for dipping
- 1 tbsp ground cinnamon, for the coating
- 2/3 cup granulated sugar, for the coating
Pumpkin puree. Use plain canned pumpkin puree, not pumpkin pie filling, which already contains sugar and spices.
All purpose flour. Spoon it into the measuring cup and level it off. Packing the flour makes the rounds dense.
Baking powder. It gives the batter lift in the short bake time. Check the date on the container, since old powder loses strength.
Spices. Cinnamon, nutmeg, allspice, and a pinch of cloves build the flavor. Two teaspoons of pumpkin pie spice can stand in for the four.
Brown sugar and canola oil. Brown sugar adds moisture and caramel notes, and the oil keeps the crumb tender.
Melted butter and cinnamon sugar. Use unsalted butter for the dip so you control the salt. Warm rounds absorb the butter ideal.
How to Make Pumpkin Donut Holes
1. Heat the oven. Heat the oven to 350 degrees F and lightly grease a 24 cup mini muffin pan, or work in two batches with a 12 cup pan.
2. Mix the dry ingredients. Whisk the flour, cinnamon, nutmeg, allspice, cloves, baking powder, and salt in a large bowl.
3. Whisk the wet ingredients. In a second bowl, whisk the pumpkin puree, milk, brown sugar, oil, egg, and vanilla until smooth.
4. Combine. Pour the wet mixture over the dry and fold with a spatula until just moist. A few small lumps are fine, and overmixing makes the rounds tough.
5. Fill the pan. Scoop about 1 1/2 tbsp of batter into each cup, filling them about three quarters full.
6. Bake. Bake for 10 to 12 minutes, until a toothpick in the center comes out clean and the tops spring back.
7. Cool briefly. Let the rounds rest in the pan for 2 minutes, then ease them out with a small spoon.
8. Coat. Mix the cinnamon and sugar in a bowl. Dip each warm round in the melted butter, then roll it in the cinnamon sugar and cool on a wire rack.
How to Serve Pumpkin Donut Holes
Serve the bites warm, piled in a bowl with a mug of coffee or cider. They also work well as part of a fall brunch next to pumpkin doughnut muffins and cinnamon roll pancakes. For a sweeter spread, add gooey cinnamon rolls, or tuck a few madeleine cookies onto the dessert tray.
How to Store and Reheat Pumpkin Donut Holes
Store cooled rounds in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, freeze them without the butter and cinnamon sugar coating for up to 2 months, then thaw at room temperature and coat before serving. Warm refrigerated bites in a hot oven at 300 degrees F for about 5 minutes.
Tips and Variations for Pumpkin Donut Holes
Measure the flour carefully. Too much flour leads to dry rounds, so level the cup rather than scooping.
Use a scoop. A small cookie scoop fills the cups evenly and keeps the batch uniform.
Do not overbake. Pull them as soon as a toothpick comes out clean, since 1 or 2 extra minutes can dry them out.
Coat while warm. Warm rounds hold the butter and sugar ideal. Cold ones lose some of the coating.
Try a glaze. Skip the dip and drizzle with a mix of 1 cup powdered sugar and 2 tbsp milk.
Add mix ins. Fold in 1/2 cup mini chocolate chips for a sweeter bite.
Prep ahead. Mix the dry ingredients the night before to speed up the morning.
Mind the pan. If you bake in two rounds, let the pan cool before refilling it and keep the extra batter in the refrigerator. For general guidance on storing baked goods, see this Purdue Extension guide to storing leftovers.
Frequently Asked Questions About Pumpkin Donut Holes
Can I make pumpkin donut holes without a mini muffin pan?
Yes. Use a regular muffin pan and bake 15 to 18 minutes, or spoon the batter into a mini donut maker.
Can I freeze pumpkin donut holes?
Yes. Freeze them plain and coat them after thawing so the sugar stays crisp.
How do I keep pumpkin donut holes from drying out?
Measure the flour properly, avoid overmixing, and bake only until a toothpick comes out clean.
Can I use pumpkin pie spice?
Yes. Use 2 tsp pumpkin pie spice in place of the cinnamon, nutmeg, allspice, and cloves in the batter.
Can I use oil instead of butter for the dip?
Butter works well, since it helps the sugar stick. Melted coconut oil is a decent substitute.
Pumpkin Donut Holes
Equipment
- 24 cup mini muffin pan
- Mixing bowls
- Whisk
- Small cookie scoop
- Wire rack
Ingredients
Main Ingredients
- 1 ¾ cup all purpose flour
- ½ tsp ground cinnamon for the batter
- ½ tsp ground nutmeg
- ½ tsp ground allspice
- ⅛ tsp ground cloves
- 2 tsp baking powder
- ¼ tsp kosher salt
- ¾ cup canned pumpkin puree
- ½ cup milk
- ½ cup brown sugar lightly packed
- ⅓ cup canola oil
- 1 large egg
- 1 tsp vanilla extract
- 4 tbsp unsalted butter melted, for dipping
- 1 tbsp ground cinnamon for the coating
- ⅔ cup granulated sugar for the coating
Instructions
Cooking
- Preheat. Heat the oven to 350 degrees F and grease a mini muffin pan. Combine the dry mix. Whisk the flour, spices, baking powder, and salt together.
- Combine the wet mix. Whisk the pumpkin, milk, brown sugar, oil, egg, and vanilla until smooth. Stir gently. Pour the wet mixture into the dry and stir with a spatula just until no dry flour remains.
- Portion. Spoon the batter into the cups, about three quarters full.
- Bake. Bake 10 to 12 minutes, until a tester inserted in the center comes out clean.
- Rest. Cool in the pan for 2 minutes, then remove the rounds.
- Roll. Dip each one in melted butter, roll in the cinnamon sugar, and set on a wire rack.
