Baked Pumpkin Donut Holes

These Baked Pumpkin Donut Holes are such a fantastic way to enjoy all that cozy pumpkin spice flavor, whether you need a sweet breakfast or a delightful dessert! These easy homemade pumpkin donut holes are basically mini pumpkin muffins rolled in cinnamon sugar, giving you that same warm, comforting taste you’d find in your favorite coffee shop’s pumpkin treats. Trust me, you’re going to fall in love with the rich fall spices and simple process behind this easy pumpkin recipe!

Baked Pumpkin Donut Holes

Let me tell you, these baked pumpkin donut holes have quickly become my go-to fall snack. They hit the perfect spot somewhere between a dense, moist pumpkin muffin and a fluffy donut. Bonus? There’s no yeast involved here, which means no waiting around for dough to rise—and if you’ve ever struggled with yeast like me, you’ll appreciate how simple this recipe is! Imagine if a donut hole and a mini muffin had a little pumpkin baby—this is exactly it!

I know lots of places are probably still sweltering, but here in Pennsylvania, the air is starting to turn crisp. That means it’s the perfect time to pull out comfort foods, cozy slow cooker meals, and warm drinks. If Starbucks can justify selling their Pumpkin Spice Lattes in August, I can definitely start baking pumpkin donut holes in September, right? So, tell me, are you a pumpkin lover like me, or do you lean more toward apples? I adore apple treats, but there’s just something so easy and satisfying about pumpkin recipes this time of year!

I used to think making homemade donuts was tricky and intimidating, so I never gave it a try—but this recipe proved me totally wrong! These baked pumpkin donut holes are that perfect mix between a mini muffin and a donut. When you eat them fresh out of the oven, they’re light and donut-like, but if you enjoy them the next day, they turn into a deliciously dense pumpkin muffin. Honestly, both ways are winners. And here’s a little tip: if they get a bit firm the next day, just pop one in the microwave for 15 seconds to revive that fresh-baked softness.

What do you need to make homemade donut holes?

Because this recipe skips the yeast, it’s perfect for anyone who wants a quick and easy baking project! I made a batch in no time at all today, and the best part is there’s no need for a special donut pan or frying oil. You just bake these little pumpkin donut holes in a mini muffin pan—I’m all about using versatile kitchen gear that’s easy to clean, so I’m a huge fan of silicone mini muffin pans for this. No fancy equipment needed to get those perfect bite-sized treats!

Try whipping these pumpkin donut holes up for your next leisurely Saturday breakfast or bring a batch along to surprise your co-workers—it’s hard to go wrong because these treats always pull in big smiles! They’re also perfect as an after-school snack for the kids—small enough for little hands and mouths to handle without a mess. Plus, portion control is a breeze, though honestly, can you really stop at just one?

If you can’t get enough of pumpkin desserts, and you love these baked pumpkin donut holes, be sure to check out my Easy Pumpkin Pie Crescent Roll Ups—they’re another quick, tasty seasonal favorite.

Why You’ll Love Them

These baked pumpkin donut holes are quick, fuss-free treats without any yeast, delivering that wonderful fall flavor you crave with minimal effort. They perfectly blend the soft, spiced pumpkin muffin feel with a donut’s light and tender bite. Prefer full-sized donuts? Try our Easy Baked Pumpkin Donuts. Here’s what sets them apart:

• Made with simple pantry ingredients and baked right in a regular mini muffin pan—no frying or fancy tools needed. If you prefer pumpkin bakes in muffin form, check out Pumpkin Cream Cheese Muffins.
• Quick to whip up—bake each batch in about 10–12 minutes, perfect for breakfast, snacks, or office treats.
• Lightly coated in cinnamon sugar so you get that tasty coffee-shop pumpkin donut vibe without the hassle.
• They freeze and refrigerate beautifully if you like to prepare ahead—just add the cinnamon sugar topping right before serving for the best texture.

These bite-sized delights are exactly what you want when you’re craving easy fall baking. Here’s why I make these pumpkin donut holes over and over:

• Super simple: No yeast or frying fuss here. You just need a mini muffin pan, everyday ingredients, and about 10–12 minutes per batch in the oven.
• Authentic coffee-shop taste: A buttery cinnamon-sugar coating gives you the same comforting pumpkin donut flavor you already love.
• Perfect size for on-the-go: With about 30 mini donut holes from one batch, they’re an easy grab for packed lunches, snacks, or office treats.
• Flexible texture: Eat them warm for that light, donut-like feel, or enjoy them the next day when they turn into a cozy, dense muffin. If they firm up, a quick zap in the microwave freshens them right up.
• Make-ahead friendly: Bake a batch, freeze them uncoated, and then thaw and coat in cinnamon sugar just before eating so your topping stays crisp.
• Customizable and forgiving: You can swap melted butter for canola oil, use applesauce to tone down the fat, or add mini chocolate chips or pecans for extra flavor. This batter is very forgiving!
• Low mess and easy cleanup: Using a silicone mini muffin pan means your pumpkin donut holes pop right out and clean up is a breeze—ideal for busy families who want seasonal treats without stress.

Put simply: these pumpkin donut holes are quick, packed with fall flavor, and perfect for your family’s busy days!

What You’ll Need

• 1 3/4 cups 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 egg
• 6 oz. pumpkin puree
• 1/2 cup milk
• 1 tsp. vanilla extract
• 1/2 stick butter (melted)
• 1 cup sugar
• 2 tsp. cinnamon
• 1 tsp. pumpkin spice

How to Make Them

1. Preheat oven to 350°F and grease a mini muffin pan with cooking spray.
2. Whisk flour, baking powder, salt, cinnamon, and pumpkin pie spice in a medium bowl until combined.
3. Whisk canola oil, brown sugar, egg, pumpkin puree, and milk in a large bowl until smooth; stir the wet ingredients into the dry ingredients and mix just until no lumps remain.

4. Fill each mini muffin cup to the top with batter and bake at 350°F for 10–12 minutes, or until a toothpick inserted comes out clean; bake additional batches with remaining batter as needed.

   

5. While they bake, melt the butter and stir together the sugar, cinnamon, and pumpkin spice in a separate bowl to make the cinnamon-sugar topping.
6. Remove donut holes from the pan and cool until warm to the touch; dip or roll each in melted butter and coat all sides with the cinnamon-sugar mixture.

Baker’s Tips for Success

• Fill the mini muffin cups all the way to the top to get that classic donut hole dome shape and ensure even baking.
• Keep a close eye on the baking time—10 to 12 minutes is ideal. You want a clean toothpick test but don’t want them too dry.
• Let the donut holes cool to warm (not hot) before rolling them in butter and cinnamon sugar. If they’re too hot, the sugar coating will dissolve and get sticky; too cool, and it won’t stick well. For more coating cues, see how we achieve a crisp, even cinnamon-sugar finish in chewy pumpkin snickerdoodle cookies.
• Hold off on the cinnamon sugar topping if you want to keep a little crispness longer. Add it just before serving for the best texture.
• If your batter feels too stiff, stir in a tablespoon of milk one at a time until it’s easy to scoop—but don’t overmix.
• Choose plain canned pumpkin puree (not the pie filling) for consistent flavor and texture.
• Silicone mini muffin pans are my favorite because the donut holes pop right out, but a well-greased metal pan works great too.

Flavor Swaps and Add-Ins

• Try swapping the cinnamon sugar topping for a maple glaze made from maple syrup, powdered sugar, and a splash of milk for a sweet twist.
• For a tangy touch, make a cream cheese glaze by mixing cream cheese with powdered sugar and a little milk and drizzle it over the warm pumpkin donut holes. For precise ratios, start with this easy cream cheese frosting and thin it with milk.
• Swap canola oil for melted butter if you want a richer flavor, or use applesauce to lower the fat for a lighter option (the texture will be a bit different but still tasty).
• Add a playful surprise by folding mini chocolate chips or chopped pecans into the batter before baking.
• Want bigger treats? Bake the batter in a standard muffin tin—just bake for 15–20 minutes and check for doneness. You can also try using a donut pan, but be sure to watch the bake time closely.
• Feel free to adjust your spices by adding extra pumpkin pie spice or a pinch of nutmeg or ginger for a warmer, spicier flavor.

Storage and Make-Ahead Advice

To keep your baked pumpkin donut holes fresh, store the uncoated ones in an airtight container like this:

• Keep them at room temperature for up to 48 hours. If you want them to stay a bit crisp on the outside, wait to add the cinnamon sugar coating until right before you eat them.
• In the fridge, uncoated donut holes last about 4 days. Separate the layers with parchment paper to avoid sticking and warm them just a bit before coating and serving.
• To freeze, place the cooled, uncoated pumpkin donut holes in a single layer on a baking sheet and freeze until firm. Then pop them in a freezer-safe bag for up to a month. When you’re ready, thaw at room temp and revive with a short microwave zap or a warm oven bake, then coat with cinnamon sugar. If you’re stocking the freezer for fall parties, Pumpkin Pie Cheesecake Truffles are another make-ahead option.

Reheat gently by microwaving in 10-15 second bursts or warming in a 300°F oven for 5-7 minutes. After heating, roll them in butter and cinnamon sugar again for that fresh, perfect finish. Meal-prepping for fall breakfasts? Pumpkin Baked Oatmeal also reheats beautifully.

Answers to Common Questions

Q: Can I substitute pumpkin pie filling for the pumpkin puree? A: I recommend using plain pumpkin puree. Pumpkin pie filling has added sugar and spices that can mess with the batter’s texture and sweetness.

Q: Can I bake these in a donut pan or make them as regular muffins? A: Sure! A donut pan or regular muffin tin works just fine—if you want a classic ring shape, see these pumpkin donuts by Two Plaid Aprons—but you’ll need to increase the baking time to about 15-20 minutes. Just test with a toothpick to know when they’re done.

Q: Should I coat the donut holes in cinnamon sugar right after baking? A: For the best crunch, coat while they’re warm but not hot. If you want to make them ahead, store the donut holes plain and add butter and cinnamon sugar before serving to keep the topping crisp.

Q: Is it okay to freeze the coated pumpkin donut holes? A: It’s best to freeze them uncoated for texture. Coated donut holes can freeze but the cinnamon sugar topping may soften and get sticky when thawed.

Q: How many donut holes does this recipe make? A: This recipe yields about 30 mini pumpkin donut holes—perfect for sharing or keeping at hand for snacks.

Q: Can I make these gluten-free or egg-free? A: For gluten-free, use a 1:1 gluten-free flour blend—texture might be slightly different. To make egg-free, try a flax or chia egg replacement, but expect a denser bite. Prefer an already egg-free pumpkin dessert? Try this Vegan Pumpkin Spice Cake.