Name: Baked Pumpkin Donut Holes
Prep time: 15 min
Cook time: 12 min
Total time: 30 min
Yield: 24 servings
Cuisine: American
Ingredients: 1 3/4 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 teaspoons cinnamon; 1/2 teaspoons nutmeg; 1/2 teaspoon allspice; 1/8 teaspoons ground cloves; 1/3 cup canola oil; 1/2 cup light brown sugar; 1 large egg; 1 teaspoon vanilla extract; 3/4 cup canned plain pumpkin not pumpkin pie filling; 1/2 cup milk; 4 tablespoons unsalted butter melted; 2/3 cup granulated sugar; 2 tablespoons cinnamon

These baked pumpkin donut holes are soft, spiced, and coated in cinnamon sugar. Ready in 30 minutes, they're the perfect easy fall breakfast or treat!

These baked pumpkin donut holes get their tender crumb from a combination of canned pumpkin and oil, which keeps them moist without any deep frying. The real trick is the warm cinnamon sugar coating that sticks to the butter-dipped surface, giving you that classic donut shop flavor in a fraction of the time. I make these for fall breakfasts when I want something special but don't want to deal with a pot of hot oil.

Why You’ll Love This Baked Pumpkin Donut Holes

They're baked, not fried, so you get the same cozy pumpkin spice flavor with less mess and no splattering oil.
The cinnamon sugar coating adds a crunchy, sweet shell that contrasts with the soft, tender inside.
They come together in under 30 minutes using a mini muffin tin, no special donut pan required.

Key Ingredients for the Best Pumpkin Donut Holes

Canned plain pumpkin, not pumpkin pie filling. It adds moisture and a mild earthy sweetness. If you use homemade pumpkin puree, drain it on paper towels to remove excess water, or the batter may be too wet.
Cinnamon sugar coating, the ratio of 2 tablespoons cinnamon to 2/3 cup sugar gives a strong spice hit. Adjust to taste, but don't reduce the sugar too much or the coating won't adhere properly.
Canola oil, a neutral oil keeps the crumb tender without adding flavor. You can substitute vegetable oil or melted coconut oil.

Kitchen Tools for Baked Pumpkin Donut Holes

24-cup mini muffin tin (nonstick or well-greased)
Baking spray with flour (or butter and flour)
Two shallow bowls for melted butter and cinnamon sugar
Small cookie scoop or spoon for portioning batter
Toothpicks for testing doneness

Tips for Perfect Baked Donut Holes Every Time

Don't overmix the batter once you add the dry ingredients. Stir just until the flour disappears; overmixing can make the donut holes tough. For the coating, work quickly while the muffins are still warm from the oven. The butter soaks in better when they're hot, which helps the cinnamon sugar stick evenly. If the sugar mixture starts to clump, break it up with your fingers.

Pro Advice for Pumpkin Donut Holes That Shine

For the most even baking, fill each mini muffin cup about three-quarters full. A small cookie scoop makes this easy and keeps the portions consistent. Let the muffins cool in the pan for exactly 2 minutes before dipping, too long and the butter won't adhere as well, too short and they might fall apart. Use unsalted butter for the coating so you control the salt level.

Why This Recipe Uses a Mini Muffin Tin Instead of a Donut Hole Pan

Donut hole pans are hard to find and often produce uneven shapes. A standard 24-cup mini muffin tin is easy to find and gives you the same bite-sized rounds. The batter is thick enough to hold its shape as it bakes, so you get a domed top that mimics a donut hole perfectly. Plus, you can use the same tin for other mini muffin recipes.

Fun Twists on Baked Pumpkin Donut Holes

Swap the pumpkin spice blend for an equal amount of pumpkin pie spice if you have that on hand. For a dairy-free version, use melted coconut oil or vegan butter in the coating and a plant-based milk like oat or almond in the batter. You can also add a handful of mini chocolate chips to the batter for a chocolate-pumpkin twist. If you prefer a stronger spice kick, increase the cinnamon to 1 teaspoon and add a pinch of cayenne.

How to Serve These Cinnamon Sugar Donut Holes

Serve these pumpkin donut holes warm with a cup of hot coffee or spiced apple cider for a classic fall breakfast. They're also great alongside a bowl of vanilla yogurt or a glass of cold milk. If you want to dress them up, drizzle with a simple maple glaze (whisk together powdered sugar and maple syrup) instead of the cinnamon sugar.

Storing Leftover Pumpkin Donut Holes

Store leftover baked pumpkin donut holes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. The coating may soften slightly over time, but they'll still taste great.

How to Freeze Pumpkin Donut Holes for Later

To freeze, arrange the cooled, uncoated donut holes on a baking sheet and freeze until solid, about 1 hour. Transfer to a freezer bag and store for up to 2 months. When ready to serve, thaw at room temperature, then reheat in a 350°F oven for 5 minutes before dipping in melted butter and cinnamon sugar as directed.

Best Ways to Reheat Baked Donut Holes

The best way to reheat these donut holes is in a 350°F oven for 5-7 minutes, which restores the crisp coating. You can also microwave them for 15-20 seconds, but the coating will be softer. If you froze them uncoated, follow the freezing instructions above.