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Pumpkin Donut Holes

Featured in Sweet bites of pure joy.

Enjoy the flavors of fall with these muffin-style pumpkin donut holes. Soft inside, sugary outside, and super easy to whip up. They're coated in cinnamon sugar, giving all the goodness minus the frying.

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alicia in the kitchen
Updated on Tue, 27 May 2025 10:15:16 GMT
A plate of sugar-coated pumpkin muffins with one open to reveal orange fluff inside. Pin it
A plate of sugar-coated pumpkin muffins with one open to reveal orange fluff inside. | tasteofsavor.com

Check out these awesome Pumpkin Donut Holes. They’re like tiny bites of autumn goodness with soft middles and cozy spices. I really like that you bake them instead of frying, so they’re simpler to make. Grab one any time—they’ll make your whole place smell fantastic.

What Makes These Stand Out

These donut holes are next level, y’all. Even though they’re not fried, they come out crazy fluffy with tons of flavor. I love how quick they are—about 35 minutes from start to snack. Whether it’s a brunch crowd or just a late-night craving, everyone wants more.

Stuff You'll Need

  • Sweet Coating: Cinnamon-sugar for topping everything off.
  • Pumpkin: Go with plain canned pumpkin, skip the pie filling stuff.
  • Base Ingredient: Plain all-purpose flour does the trick.
  • Flavor Pop: Toss in cinnamon, allspice, nutmeg, and a little clove.
  • Fluffy Factor: Baking powder keeps 'em airy.
  • Stay Moist: Use canola oil, or any neutral oil you like.
  • Taste Balancer: Just a small pinch of salt.
  • Extra Yum: Melted butter for that final dip.
A golden platter packed with round sugared dough balls all lined up nicely. Pin it
A golden platter packed with round sugared dough balls all lined up nicely. | tasteofsavor.com

Easy Donut Creation

Sweet Coating Time
Mix up some cinnamon and sugar, get your melted butter ready to dip and roll when you’re set to serve.
Let’s Bake
Crank that oven up to 350°F, fill your mini muffin spots about two-thirds using a scoop.
Prep The Bowls
Whisk the pumpkin, oil, and sugar in one bowl and the dry stuff in another, then bring it all together.
Into The Oven
Bake ‘em 12 to 15 minutes and check if they’re done with a toothpick, let them cool off for a bit first.

Tricks For Better Donut Holes

Use a cookie scoop and you’ll never make a mess filling the tin. Make sure you’re grabbing regular pumpkin—not the spiced pie kind—it changes everything. For the best bite, wait to coat them till right before eating so they stay extra fresh.

Keeping Everything Fresh

Stick any uncoated donut holes in an airtight box—they’ll taste great for a couple days. Want to be even quicker? Mix up the coating and the dry mix ahead, then just dip and sugar-coat whenever you’re ready to munch.

A metal plate stacks up sugar-dusted donut holes—one’s already half eaten. There's a little pitcher close by. Pin it
A metal plate stacks up sugar-dusted donut holes—one’s already half eaten. There's a little pitcher close by. | tasteofsavor.com

Frequently Asked Questions

→ What makes baking better than frying?

Baking's simple, cleaner, and a tad healthier. You'll get the classic taste but save effort and mess.

→ Can I use pumpkin pie spice directly?

Absolutely! Sub in 1½ teaspoons of pumpkin pie spice for a similar flavor twist.

→ Why dip them in butter first?

The butter acts like glue for the cinnamon sugar, making every bite extra tasty and giving that bakery-style finish.

→ Can I bake these ahead of time?

Savor them fresh-baked for the best taste. They keep for 2-3 days in an airtight box, though the sugar might soften.

→ What if I don't have vegetable oil?

Got neutral-flavored oil? You're set. Or swap in melted butter for a richer kick instead.

Pumpkin Donut Holes

Buttery pumpkin-flavored mini muffins rolled in cinnamon sugar for a cozy snack anytime. Ideal for the fall season.

Prep Time
20 Minutes
Cook Time
15 Minutes
Total Time
35 Minutes
By: Alicia

Category: Desserts

Difficulty: Easy

Cuisine: American

Yield: 24 Servings (24 donut holes)

Dietary: Vegetarian

Ingredients

01 1/2 teaspoon salt.
02 1/2 teaspoon ground nutmeg.
03 1/8 teaspoon ground cloves.
04 1 3/4 cups all-purpose flour.
05 2 teaspoons baking powder.
06 1 teaspoon vanilla extract.
07 3/4 cup pumpkin puree.
08 1/2 cup milk.
09 1/2 teaspoon ground cinnamon.
10 1/3 cup canola oil.
11 1/2 teaspoon ground allspice.
12 1 large egg.
13 1/2 cup brown sugar.
14 4 tablespoons unsalted butter, melted.
15 Coating: 2/3 cup sugar.
16 Coating: 2 tablespoons ground cinnamon.

Instructions

Step 01

Set your oven to 350°F. Grease a mini muffin tray.

Step 02

Stir together flour, salt, baking powder, and all the spices.

Step 03

Whisk milk, pumpkin puree, oil, egg, brown sugar, and vanilla until smooth.

Step 04

Pour the wet mix into the dry bowl and gently stir until mixed.

Step 05

Fill muffin cups and pop in the oven. Bake for 10-12 minutes. Check with a toothpick.

Step 06

Let cool 2 mins. Combine sugar and cinnamon for coating. Dunk into melted butter, then roll in cinnamon mix. Cool on a rack.

Notes

  1. Tastes best the same day. Coating may get soft when stored.
  2. Pumpkin pie spice works instead of all the separate ones.
  3. Baking is simpler and less messy than frying.

Tools You'll Need

  • Mini muffin tray.
  • Bowls for mixing.
  • Cooling rack.
  • Tools for measuring.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes dairy (milk, butter).
  • Contains wheat (flour).
  • Has eggs.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 120
  • Total Fat: 5 g
  • Total Carbohydrate: 18 g
  • Protein: 2 g