Baked Pumpkin Donut Holes Recipe

If you’re in the mood for a delicious fall treat that is full of pumpkin flavor you are going to love these baked pumpkin donut holes. They’re easy to make, don’t require a ton of ingredients, and come together in less than 30 minutes.

They’ve got a soft, moist texture thanks to the pumpkin puree, and the cinnamon sugar topping gives them just the right amount of sweetness. Plus, because they’re baked, you don’t have to deal with the hassle of frying, which makes them a quicker, cleaner, and healthier option.

Whether you’re serving them up for a fall gathering, bringing them to a potluck, or just enjoying them with your morning coffee, these donut holes are sure to be a hit. These treats are perfect for fall mornings, brunch, or just a snack in the middle of the day.

The Ingredients You’ll Need

Most of the ingredients are pantry staples and you most likely already have them in your kitchen. Add in a can pumpkin puree and you will be ready to mix everything together.

• Flour, baking powder, and salt: These make up the basic dry ingredients and give structure to the donut holes.
• Pumpkin pie spice: This blend of cinnamon, nutmeg, ginger, and cloves brings out that familiar fall flavor.
• Vegetable oil: Helps keep the donut holes moist and light. However, if you prefer you can replace the oil with all-natural applesauce for a healthier option.
• Brown sugar: Adds sweetness and a hint of molasses.
• Egg and vanilla extract: These add richness and the egg binds the batter together.
• Pumpkin puree: This is what gives the donut holes their signature pumpkin flavor and moist texture. You won’t need an entire can so be sure to save the rest to make Pumpkin Spice Pancakes.
• Milk: Thins out the batter and helps everything mix together smoothly.

Steps For Making Baked Pumpkin Donut Holes

To begin, preheat your oven to 350°F. You’ll also want to grab a mini muffin pan, as this is what gives the donut holes their shape. Lightly spray the pan with some non-stick spray to make sure they come out easily after baking.

Now, you’re ready to start mixing. In one bowl, whisk together the flour, baking powder, salt, and pumpkin pie spice. This ensures that all the dry ingredients are well-distributed, so you don’t end up with clumps of baking powder in one bite and nothing in another.

In a second bowl, combine the wet ingredients: pumpkin puree, milk, brown sugar, vegetable oil, egg, and vanilla. Whisk or stir everything together until it’s smooth.

Make The Batter

Once your wet and dry ingredients are ready, it’s time to mix them together. Add the wet ingredients to the dry ingredient bowl and stir with a stiff silicone spatula.

The key here is to mix just until you don’t see any more dry flour. Overmixing the batter can make your donut holes a bit dense, so stop when you can no longer see the dry ingredients in the bottom of the bowl.

Now use a small cookie scoop or a spoon and start filling your mini muffin pan. You’ll want to divide the batter evenly among the holes. The donut holes will puff up a bit as they bake, so don’t overfill them. Fill them until they are about three-quarters full.

Baking Time

Place the pan into your preheated oven and let the pumpkin donut holes bake for about 10 to 12 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean.

Once they’re done, let them cool in the pan for a couple of minutes before removing them.

Adding the Cinnamon Sugar Topping

While the donut holes are cooling, it’s time to get the cinnamon sugar topping ready. Melt some butter in a small bowl and in another bowl, mix together the sugar and cinnamon.

This is the step that really takes these donut holes to the next level. The cinnamon sugar adds sweetness and a little texture, while the butter helps it stick to the donut holes.

Once the donut holes are cool enough to handle, but still warm, dip each one into the melted butter, then roll it in the cinnamon sugar mixture. The butter acts like glue, helping the sugar and cinnamon adhere to the outside.

Serving and Storing

Pumpkin donut holes are best enjoyed fresh, especially when they’re still a little warm. If you’re serving them for breakfast or a snack, enjoy them with a hot cup of coffee or a tall glass of milk.

They also make a great addition to a fall brunch or potluck spread. And because they’re small, you can easily grab one (or three) without feeling too guilty.

If you’re making them ahead of time, you can store them without the topping in an airtight container for up to two days at room temperature or in the refrigerator. When you’re ready to serve, just add the butter and cinnamon sugar topping.

The donut holes also freeze well, but it’s best to freeze them before adding the topping. Once they’re thawed, dip them in butter and roll them in cinnamon sugar, just like when they’re freshly baked.

Baked Pumpkin Donut Holes Recipe

*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.

INGREDIENTS

• 1 ¾ cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon pumpkin pie spice
• ½ teaspoon salt
• ⅓ cup vegetable oil
• ½ cup brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• ¾ cup pumpkin puree
• ½ cup milk

Cinnamon Sugar Topping Ingredients:

• 4 tablespoons unsalted butter, melted
• ⅔ cup sugar
• 2 tablespoons ground cinnamon

INSTRUCTIONS

Preheat oven to 350°F. Lightly spray a mini muffin pan with non stick baking spray. Set aside.

In a large bowl add the flour, pumpkin pie spice, baking powder and salt. Whisk to combine.

In another large bowl, whisk together pumpkin puree, milk, brown sugar, oil, egg and vanilla until well incorporated. Add the wet mixture to the dry ingredients and stir using a rubber spatula just until no dry ingredients are visible.

Use a small cookie scoop to evenly divide batter into the holes of the mini muffin pan. Place the pan into the oven and bake for 10-12 minutes, or until a toothpick inserted in the center comes out clean.

Remove the pan from the oven and let the pumpkin donut holes cool for 2 minutes.

As they cool, melt the butter. Then mix the sugar and cinnamon in a separate bowl.

Dip each donut hole into the melted butter and then roll it in the cinnamon sugar topping. Place on a wire rack to cool.

Enjoy! Mary

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