If there’s one thing that instantly makes a chilly morning better, it’s a batch of warm, fluffy Baked Pumpkin Donut Holes. These little bites of joy are everything you want in a fall breakfast recipe—sweet, spiced, and just the right size to pop into your mouth with your morning coffee. Think of them as the cozy sweater of the baking world: soft, comforting, and impossible not to love.
I love that this recipe feels fancy enough to serve when friends come over for brunch, but also simple enough to whip up on a random Tuesday. You don’t need a deep fryer (thank goodness), and you won’t be left with a kitchen smelling like oil. Just a mini muffin pan, some pantry staples, and a little pumpkin magic. These pumpkin spice donuts are tender on the inside, coated in a sweet cinnamon sugar coating, and guaranteed to put a smile on your face—even before your caffeine kicks in.
Why You’ll Love These Baked Pumpkin Donut Holes
- No frying required—just bake, coat, and enjoy.
- Perfect for fall gatherings, brunches, or even as a snack for picky eaters.
- Packed with cozy pumpkin spice flavor.
- Ready in just about 20 minutes.
Ingredients You’ll Need
For the Donut Holes:
- 1 3/4 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/2 cup canola oil
- 1/2 cup brown sugar, packed
- 1 large egg
- 6 oz pumpkin puree
- 1/2 cup milk
- 1 tsp vanilla extract
For the Topping:
- 1/2 stick unsalted butter, melted
- 1 cup sugar
- 2 tsp cinnamon
- 1 tsp pumpkin pie spice
Step-by-Step Directions
- Preheat oven to 350°F. Lightly grease a mini muffin pan.
- In a large bowl, whisk together flour, baking powder, salt, cinnamon, and pumpkin pie spice.
- In another bowl, whisk oil, brown sugar, egg, pumpkin puree, milk, and vanilla until smooth.
- Add wet mixture to dry ingredients, stirring gently until combined.
- Fill each muffin cup to the top with batter. Bake 10–12 minutes, or until a toothpick comes out clean.
- While baking, melt butter in a microwave-safe bowl. Mix sugar, cinnamon, and pumpkin spice in another bowl.
- Let donut holes cool slightly, then dip in melted butter and roll in cinnamon-sugar mixture.
- Serve warm for the best texture and flavor.
Tips for the Best Pumpkin Donut Holes
- Don’t overmix your batter—gentle stirring keeps the donuts light and fluffy.
- Use pumpkin puree, not pumpkin pie filling. The latter is already sweetened and spiced.
- If you like a stronger pumpkin spice kick, add an extra pinch before baking.
- Coat them while they’re still warm so the cinnamon sugar sticks perfectly.
- Want to prep ahead? Bake them the night before, then reheat and coat right before serving.
A Little Story from My Kitchen
The first time I made these baked mini muffins, it was one of those gray fall mornings when the house just felt chilly and quiet. I was craving something warm, but I didn’t want to commit to frying doughnuts before my second cup of coffee. That’s when the idea hit: pumpkin puree, a trusty muffin pan, and a sprinkle of cinnamon sugar. My kids wandered into the kitchen drawn by the smell, and before I knew it, half the batch was gone before they even cooled. These little treats have been a family favorite ever since, and now I can’t imagine October mornings without them.
What to Serve with Baked Pumpkin Donut Holes
These donut holes are perfect on their own, but they pair beautifully with a few extras:
- A hot latte or chai tea for the ultimate fall pairing.
- Fresh fruit like apple slices or pears for balance.
- A dollop of whipped cream or cream cheese dip if you want to get fancy.
- A hearty egg scramble if you’re making these part of a bigger breakfast spread.
If you’re hosting brunch, set them out in a basket lined with a cloth napkin—it’ll keep them warm and look like something out of a cozy farmhouse magazine spread.
How to Store Your Pumpkin Donut Holes
These are best eaten warm, but you can definitely save a few for later:
- Store leftovers in an airtight container at room temperature for up to 2 days.
- If you want them to last longer, skip the sugar coating and freeze the baked donut holes in a freezer-safe bag. When ready to eat, reheat in the oven and coat in cinnamon sugar.
- To reheat: Pop them in a 300°F oven for about 5 minutes to bring back that just-baked warmth.
FAQs About Pumpkin Donut Holes
Can I substitute the oil?
Yes! Melted butter or even coconut oil works well here.
Can I make these gluten-free?
Swap in your favorite 1:1 gluten-free baking flour blend.
What if I don’t have pumpkin pie spice?
Mix cinnamon, nutmeg, ginger, and cloves for a homemade version.
Can I make them in a regular muffin pan?
Absolutely—they’ll just be bigger, like mini pumpkin spice donuts.
How do I keep the cinnamon sugar coating from getting soggy?
Wait to coat them until right before serving if you’re making them ahead of time.
The Sweetest Ending
These Baked Pumpkin Donut Holes are the kind of recipe that feels like a warm hug on a crisp fall day. They’re quick to whip up, make your whole house smell amazing, and disappear faster than you can say “pumpkin spice.” Whether you serve them at a fall brunch, pack them for a school snack, or just treat yourself on a quiet morning, they’re guaranteed to bring smiles all around. And honestly—any recipe that lets us eat donuts for breakfast without the hassle of frying deserves a permanent spot in your fall baking lineup.
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Print
Baked Pumpkin Donut Holes
- Total Time: 20–25 minutes
- Yield: About 24 donut holes 1x
- Diet: Vegetarian
Description
These Baked Pumpkin Donut Holes are soft, fluffy, and warmly spiced with pumpkin pie flavors, then rolled in buttery cinnamon sugar. A cozy fall breakfast recipe that’s quick, easy, and oven-baked—no frying required. Perfect for chilly mornings, brunch spreads, or a sweet snack.
Ingredients
For the Donut Holes
-
1 ¾ cups all-purpose flour
-
2 tsp baking powder
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½ tsp salt
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1 tsp cinnamon
-
1 tsp pumpkin pie spice
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½ cup canola oil
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½ cup brown sugar, packed
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1 large egg
-
6 oz pumpkin puree
-
½ cup milk
-
1 tsp vanilla extract
For the Topping
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½ stick unsalted butter, melted
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1 cup sugar
-
2 tsp cinnamon
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1 tsp pumpkin pie spice
Instructions
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Preheat oven to 350°F (175°C). Grease a mini muffin pan.
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In a large bowl, whisk flour, baking powder, salt, cinnamon, and pumpkin pie spice.
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In another bowl, whisk oil, brown sugar, egg, pumpkin puree, milk, and vanilla until smooth.
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Stir wet mixture into dry ingredients until just combined.
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Fill muffin cups to the top with batter. Bake 10–12 minutes, or until a toothpick comes out clean.
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Melt butter in a small bowl. In another bowl, mix sugar, cinnamon, and pumpkin pie spice.
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Let donut holes cool slightly, dip in melted butter, and roll in cinnamon-sugar mixture.
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Serve warm for best taste and texture.
Notes
Don’t overmix the batter—gentle stirring keeps the texture light.
Always use pumpkin puree, not pumpkin pie filling.
Add an extra pinch of pumpkin spice for bolder flavor.
Coat while still warm so sugar sticks well.
To make ahead: bake the night before, then reheat and coat before serving.
- Prep Time: 10 minutes
- Cook Time: 10–12 minutes
- Category: Breakfast / Desserts
- Method: Baking
- Cuisine: American