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
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1 ¾ cups all-purpose flour
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2 tsp baking powder
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½ tsp salt
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1 tsp cinnamon
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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
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6 oz pumpkin puree
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½ cup milk
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1 tsp vanilla extract
For the Topping
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½ stick unsalted butter, melted
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1 cup sugar
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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