Pumpkin Donut Holes

My pumpkin donut holes are coated in buttery, cinnamon-sugar goodness for a delightful fall treat. They’re made with pumpkin puree and pumpkin pie spice for the perfect texture and warm flavor. 

Pumpkin donut holes recipe

Pumpkin? For fall? Groundbreaking. 

But come on – it’s a classic for a reason! The second the days start cooling, I’m whipping out the pumpkin puree and am ready to get baking. 

With yummy options like Easy Pumpkin Snickerdoodles, Pumpkin Swirl Cheesecake, and No-Bake Pumpkin Bites, my mixing arm is in for a serious workout. 

Today, I’m sharing my newest fall obsession: pumpkin donut holes. They’re soft and pillowy, perfectly moist, and baked instead of fried for a lightened-up touch. 

Want to add a sweet touch of pumpkin spice to your day? Follow along!

Ingredients needed

Here’s a little bit about everything that makes up my scrumptious pumpkin donuts:

• All-purpose flour: The base of these pumpkin donut holes is 1 ½ cups of all-purpose flour. I have not tested a gluten-free variety, so if you do, let me know how it goes in the comments!
• Baking powder: 1 tsp of baking powder makes these donuts pillowy perfection.
• Pumpkin pie spice: For those warm classic flavors, I use 1 tbsp pumpkin pie spice in the donut batter. If you want to make your own, scroll down for a quick and easy recipe.
• Salt: ½ tsp salt enhances the flavor of each ingredient in this recipe. 
• Neutral oil: For fat content and flavor, you’ll need ½ cup neutral oil. I used avocado oil, though coconut or vegetable oil would also do the trick. 
• White sugar: Add just the right amount of sweetness to this recipe, using ½ cup sugar in the donut batter and ½ cup in the cinnamon-sugar coating. 
• Egg: Egg helps desserts bind and rise while baking. This recipe calls for just one. 
• Pumpkin puree: ⅓ cup pumpkin puree adds a subtle sweet flavor to our donut batter while also giving it a deliciously moist texture.
• Milk: For extra moisture, I add ⅓ cup milk to the donut batter. Use any type you prefer. 
• Vanilla: 1 tsp vanilla adds warm, creamy notes to these donut holes. 
• Butter: To make these pumpkin donut holes extra decadent, I roll them in ¼ cup of melted butter as soon as they come out of the oven. 
• Cinnamon: The final ingredient is 1 tbsp ground cinnamon; I use this to create a sweet cinnamon sugar coating for the donut holes. 

Kitchen tools required

Gather a few kitchen essentials to bake your very own pumpkin donut holes:

• Large mixing bowl
• Medium mixing bowl
• 2 small mixing bowls
• Mini muffin tin
• Non-stick spray
• Whisk
• Cookie scoop

You’ll also need some measuring cups, including 1 cup, ½ cup, ⅓ cup, ¼ cup, 1 tbsp, 1 tsp, and ½ tsp. 

How to make pumpkin donut holes

First up for these pumpkin donuts – preheat your oven to 350°F and grease one mini muffin tin with a bit of non-stick spray. 

Next, we will create our dry mixture. To a medium-sized mixing bowl, add 1 ½ cups of flour, 1 tsp baking powder, 1 tbsp pumpkin pie spice, and ½ tsp salt. Whisk well, then set aside. 

In a separate large mixing bowl, create our wet mixture, including ½ cup neutral oil, 1 egg, ⅓ cup pumpkin puree, ⅓ cup milk, and 1 tsp vanilla. Whisk everything until well combined. 

Slowly add the dry mixture into the wet ingredients, whisking as you go. Once combined, spoon 1 ½ tbsp of batter into each muffin tin; this should fill up 24 mini muffin slots. 

Pop your muffin tin in the preheated oven and bake for 10-12 minutes, or until a toothpick inserted comes out clean. Let them cool for a few minutes before adding the cinnamon sugar coating. 

While your donuts are baking, take a moment to prepare the sweet coating. Melt ¼ cup butter in a small mixing bowl. In a second bowl, whisk together ½ cup white sugar and 1 tbsp cinnamon.

Roll each of your pumpkin baked donuts in a layer of melted butter, then roll in cinnamon sugar until well-coated. Then, dig in!

Recipe tips

Below are some common pumpkin donut hole questions. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!

How to serve pumpkin donut holes

These pumpkin baked donuts are best served warm, freshly rolled in butter and cinnamon sugar coating. They make a delicious dessert alongside a fall-inspired beverage. Try them with hot chocolate, warm apple cider, or a cup of chai. For a boozy pairing, try:

• Bourbon Apple Cider Cocktail
• Holiday Sangria
• Pumpkin Espresso Martini

If you want to make these pumpkin donut holes even more tasty, you can serve them with a homemade dipping sauce. Caramel sauce, chocolate ganache, and cream cheese glaze would all be scrumptious.

Can I make my own pumpkin pie spice?

Absolutely! If you don’t have pumpkin pie spice on hand, or simply prefer to make your own spice blends, here’s how to make a quick mix:

• 3 tbsp cinnamon
• 2 tsp nutmeg
• 2 tsp ginger
• 1½ tsp ground cloves
• 1½ tsp ground allspice

This will make just over 5 tbsp of pumpkin pie spice, so you’ll have leftovers for your next fall dessert. 

Storing leftovers

If you’re planning on enjoying these pumpkin donuts at a later time, omit the butter and cinnamon-sugar coating until you’re ready to eat. This will help keep their texture and flavor top-tier. 

These pumpkin donut holes are shelf-stable for 1-2 days, but will keep up to 5 days in the refrigerator. Store cooled donuts in an airtight container and warm them for a few seconds before coating and serving. 

You can even freeze this recipe in a freezer-safe bag or container for up to 2 months. Again, save the coating for when you’re ready to dig in.

If you liked this recipe, you’ll want to try these!

Can’t get enough of fall desserts? Sink your teeth into these autumn-inspired sweets.

• Simple Pecan Pie Recipe
• Apple Cinnamon Rolls
• Healthy Peanut Butter Fudge
• Apple Cider Donut Cookies
• Pudding Cookies

Recipe by Erin Morrissey and Photos by The Mindful Hapa