Pumpkin Donut Holes

I bake (or fry) little pumpkin donut holes coated in cinnamon sugar. They’re soft, spiced, and bite-sized — the perfect fall treat to enjoy with coffee or cider.

Why You’ll Love This Recipe

• I love how quick they are to make compared to full-sized donuts.

• The pumpkin and spices make them moist and flavorful.

• Rolling them in cinnamon sugar adds the perfect sweet crunch.

• They’re great for parties or snacking since they’re bite-sized.

• I can bake or fry them depending on how indulgent I want them.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the donut holes

• all-purpose flour

• baking powder

• salt

• ground cinnamon

• ground nutmeg

• pumpkin pie spice

• pumpkin purée (not pumpkin pie filling)

• brown sugar

• granulated sugar

• egg

• milk

• vegetable oil or melted butter

• vanilla extract

For the coating

• granulated sugar

• ground cinnamon

• melted butter (for brushing if baking)

Directions

1. Preheat oven to 175°C (350°F). Grease or line a mini muffin pan.

2. In a bowl, whisk flour, baking powder, salt, cinnamon, nutmeg, and pumpkin pie spice.

3. In another bowl, whisk pumpkin, sugars, egg, milk, oil, and vanilla until smooth.

4. Stir wet ingredients into dry until just combined.

5. Spoon batter into mini muffin cups, filling about ¾ full.

6. Bake 12–15 minutes, until a toothpick comes out clean. (For frying, drop spoonfuls of batter into hot oil and cook until golden, about 2–3 minutes.)

7. While warm, brush with melted butter and roll in cinnamon sugar.

8. Serve immediately or let cool on a wire rack.

Servings and timing

• Makes about 24 donut holes

• Prep time: 15 minutes

• Bake time: 12–15 minutes

• Total time: about 30 minutes

Variations

• I sometimes fill them with cream cheese frosting or Nutella for a surprise center.

• A glaze made of powdered sugar and milk makes them sweeter and shinier.

• Baking them in an air fryer at 180°C (350°F) for 6–8 minutes works great too.

• Adding chocolate chips to the batter makes them extra indulgent.

• A maple glaze instead of cinnamon sugar gives them cozy fall flavor.

Storage/reheating

• I store donut holes in an airtight container at room temperature for up to 2 days, or in the fridge for 4 days.

• They freeze well — I thaw and reheat them in the oven for a few minutes.

• To refresh, I microwave for 10 seconds or warm in the oven for 5 minutes.

FAQs

Can I make these without a mini muffin pan?

Yes, I drop spoonfuls of batter into hot oil for fried donut holes, or use a cake pop pan for baked ones.

How do I keep them from drying out?

I don’t overbake them, and I store them covered. Pumpkin naturally keeps them moist.

Can I use pumpkin pie filling instead of purée?

No, pie filling is pre-sweetened and spiced, which will throw off the recipe.

Can I make them gluten-free?

Yes, I use a 1:1 gluten-free flour blend, and they come out just as soft.

Can I coat them in something besides cinnamon sugar?

Yes, I like rolling them in powdered sugar, dipping in glaze, or even coating in chocolate.

Conclusion

I find Pumpkin Donut Holes to be one of the most fun and delicious fall treats I make. They’re fluffy, spiced, and perfectly poppable. Whether baked or fried, they always disappear fast at any gathering.

Pumpkin Donut Holes

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• Author: Evee
• Total Time: 30 minutes
• Yield: 24 donut holes
• Diet: Vegetarian

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Description

These soft, spiced Pumpkin Donut Holes are bite-sized fall treats that can be baked or fried and rolled in cinnamon sugar. Perfect with coffee or cider, they’re quick to make and full of cozy pumpkin flavor.

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Ingredients

1 1/2 cups all-purpose flour

1 1/2 tsp baking powder

1/4 tsp salt

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1 tsp pumpkin pie spice

3/4 cup pumpkin purée (not pie filling)

1/4 cup brown sugar

1/4 cup granulated sugar

1 large egg

1/3 cup milk

1/4 cup vegetable oil or melted butter

1 tsp vanilla extract

For the coating:

1/2 cup granulated sugar

1 tsp ground cinnamon

2 tbsp melted butter (for brushing if baked)

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Instructions

1. Preheat oven to 175°C (350°F). Grease or line a mini muffin pan.
2. In a bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and pumpkin pie spice.
3. In another bowl, whisk pumpkin purée, brown sugar, granulated sugar, egg, milk, oil, and vanilla extract until smooth.
4. Combine the wet and dry ingredients, stirring until just combined.
5. Spoon batter into mini muffin cups, filling each about ¾ full.
6. Bake for 12–15 minutes or until a toothpick inserted comes out clean. (For frying, drop spoonfuls into hot oil and cook until golden, 2–3 minutes.)
7. While warm, brush with melted butter and roll in cinnamon sugar.
8. Serve warm or let cool on a wire rack.

Notes

Fill with cream cheese frosting or Nutella for a fun surprise.

Use a maple glaze for an extra fall twist.

Bake in an air fryer at 180°C (350°F) for 6–8 minutes.

Add chocolate chips for extra indulgence.

Store in an airtight container to keep them moist.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking or Frying
• Cuisine: American

Nutrition

• Serving Size: 1 donut hole
• Calories: 90
• Sugar: 7g
• Sodium: 60mg
• Fat: 4g
• Saturated Fat: 1g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 1g
• Protein: 1g
• Cholesterol: 10mg