Baked Pumpkin Donut Holes Recipe

I perfected a simple recipe for Pumpkin Donut Holes rolled in cinnamon sugar that’s quick to bake and ideal for a fall breakfast.

I never thought a tiny treat could surprise me so much. My baked pumpkin donut holes have the kind of tender crumb that makes you look twice.

You’d swear they’re fried, but they bake up airy and light, with real pumpkin flavor from canned pumpkin puree and just a bit of pantry all purpose flour to keep them fluffy. They call to mind the craze for Pumpkin Donuts Air Fryer snacks and even the Pumpkin Spice Baked Doughnut vibes, yet these are their own thing.

I keep messing up and eating more than i planned, theyre that good.

Ingredients

• All purpose flour: mostly carbs and gluten, gives structure, not much fiber or protein.
• Granulated sugar: pure sweetness, adds carbs and calories, no real nutrients, makes donut holes tender.
• Light brown sugar: has molasses so slight flavor depth and moisture, a bit more minerals.
• Pumpkin puree: adds fiber, vitamin A, moisture, keeps them soft and gives pumpkin taste.
• Eggs: provide protein, bind batter, add richness and help lightness when baked.
• Vegetable oil: adds fat for tenderness, calories, keeps donut holes moist longer.
• Cinnamon and spices: warm aromatic flavor, tiny antioxidants, make donuts smell cozy.

Ingredient Quantities

• 1 1/2 cups (190g) all purpose flour
• 3/4 cup (150g) granulated sugar
• 1/4 cup (50g) packed light brown sugar (i like light brown)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 1/2 tsp ground cinnamon, divided
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp salt
• 1 cup (240g) canned pumpkin puree, not pumpkin pie filling
• 2 large eggs, room temperature if you can
• 1/4 cup (60ml) vegetable oil or melted coconut oil
• 1/4 cup (60ml) milk, dairy or non dairy works
• 1 tsp vanilla extract
• 2 tbsp unsalted butter, melted (for tossing)
• 1/2 cup (100g) granulated sugar, extra for coating
• cooking spray or a little oil to grease the mini muffin tin

How to Make this

1. Preheat oven to 350°F (175°C) and lightly grease a mini muffin tin with cooking spray or a little oil.

2. In a large bowl whisk together 1 1/2 cups all purpose flour, 3/4 cup granulated sugar, 1/4 cup packed light brown sugar (i like light brown), 1 tsp baking powder, 1/2 tsp baking soda, 1 tsp ground cinnamon (reserve 1/2 tsp for the coating), 1/2 tsp ground nutmeg, 1/4 tsp ground ginger and 1/4 tsp salt.

3. In another bowl whisk 1 cup canned pumpkin puree (not pumpkin pie filling), 2 large eggs (room temp if you can), 1/4 cup vegetable or melted coconut oil, 1/4 cup milk and 1 tsp vanilla until smooth.

4. Add the wet ingredients to the dry and stir until just combined, a few lumps are ok, don’t overmix or the donut holes will be dense.

5. Use a small cookie scoop or spoon to fill each mini muffin cup about 3/4 full. Bake at 350°F for 10 to 12 minutes, or until centers spring back and a toothpick comes out clean.

6. Let the donut holes cool in the pan for 2 to 3 minutes, then transfer to a wire rack so they can cool slightly while you make the coating.

7. Melt 2 tbsp unsalted butter. In a shallow bowl mix 1/2 cup granulated sugar with the remaining 1/2 tsp ground cinnamon. While the donut holes are still warm, brush or toss them in the melted butter, then roll in the cinnamon-sugar to coat. Toss twice for extra coverage if you want.

8. Serve warm. They’re super soft and best the same day, but you can store cooled donut holes in an airtight container for up to 3 days.

9. Quick tips: spoon and level your flour so you don’t add too much, use room temp eggs for better mixing, if batter seems way too thick add a tablespoon or two of milk, and don’t overfill the cups or they’ll spill.

Equipment Needed

1. Mini muffin tin (about 24 cups), greased
2. Large mixing bowl
3. Medium mixing bowl
4. Whisk
5. Measuring cups and spoons
6. Small cookie scoop or tablespoon (for filling)
7. Rubber spatula or wooden spoon
8. Wire cooling rack
9. Shallow bowl or pie plate (for cinnamon‑sugar)
10. Pastry brush or kitchen tongs

FAQ

Baked Pumpkin Donut Holes Recipe Substitutions and Variations

• All purpose flour: swap for whole wheat pastry flour 1:1 — gives a nuttier, slightly denser donut; or use a gluten free 1-to-1 flour blend by weight (make sure it has xanthan gum) so they hold together.
• Granulated / light brown sugar: use coconut sugar 1:1 for a deeper caramel note, or if you dont have brown sugar mix 3 tbsp granulated sugar + 1 tbsp molasses to equal 1/4 cup packed brown.
• Vegetable oil / melted coconut oil: sub melted unsalted butter 1:1 for richer flavor, or swap with unsweetened applesauce 1:1 to cut fat (they’ll be cakier and more moist).
• Milk: use buttermilk 1:1 for a tangier, tender crumb, or make soured milk by adding 1 tsp lemon juice or white vinegar to 1/4 cup milk and let sit 5 minutes before using.

Pro Tips

– Measure the flour by spooning it into the cup and leveling or use the 190 g weight. Too much flour makes these dense, so don’t pack the cup.

– Mix just until the dry streaks disappear. A few lumps are fine. Overmixing develops gluten and gives you heavy, chewy holes instead of tender ones.

– Get the batter scoopable, not paste like. Use a small cookie scoop for even sizes and fill about three quarters full so they bake evenly and do not overflow. If batter seems thick, add 1 tablespoon milk at a time until it loosens.

– Coat while warm but not scalding. Brush or toss once, then do a second quick toss for complete coverage. Store cooled donut holes in an airtight container at room temp for 1 to 2 days, or freeze baked ones on a tray then bag them for up to a month; warm briefly before serving to refresh.