Pumpkin Donut Holes Recipe

I absolutely love cozy fall treats, and these little delights have quickly become a staple for me. My Pumpkin Donut Holes Recipe blends the warm spices of autumn with the perfect bite-sized indulgence that you can pop anytime during the day. The mini muffins are soft, moist, and absolutely bursting with pumpkin flavor, then finished with a heavenly cinnamon sugar coating that makes each bite irresistibly crunchy and sweet. Every time I make this recipe, it feels like wrapping myself in a comfy sweater and sipping a warm drink on a crisp day.

Why You'll Love This Pumpkin Donut Holes Recipe

What I adore most about this recipe is the balance of flavors it delivers. The pumpkin puree lends a velvety moisture and that classic fall essence, while the blend of cinnamon, nutmeg, allspice, and cloves adds a depth that’s both comforting and slightly nostalgic. It’s like autumn and dessert had a perfect little baby, and that baby is these donut holes. The cinnamon sugar topping adds a wonderful textural contrast that makes each bite a little celebration in your mouth.

Another thing that really makes this recipe shine is how simple and straightforward it is. I appreciate recipes where I don’t have to fuss too much or gather obscure ingredients, yet the results feel like I’ve put in tons of effort—these really deliver on that promise. Ready in under 40 minutes total, these pumpkin donut holes are perfect for busy mornings or last-minute gatherings. I always keep the ingredients on hand because it’s such an easy go-to for anytime I want something cozy and special.

Finally, these mini pumpkin donut holes hold a special place when it comes to sharing. I like making a batch for parties, holiday breakfasts, or even just for a sweet after-school treat. The bite-sized form means they’re great for portion control, or for passing around to friends and family. They’re just the right size to satisfy your sweet tooth without feeling overwhelmed, and the cinnamon sugar sprinkle makes them feel festive and fun every time.

Ingredients You'll Need

The ingredients for this Pumpkin Donut Holes Recipe are wonderfully simple yet thoughtfully selected to ensure every bite has perfect flavor, texture, and a beautiful autumnal color. Each one brings its own magic to the recipe, from the spices that create warmth to the pumpkin puree that makes the muffins moist and tender.

• All-purpose flour: The sturdy base for tender yet structured donut holes.
• Ground cinnamon, nutmeg, allspice, and cloves: These warm spices bring that quintessential pumpkin pie flavor that I adore.
• Baking powder: Makes the donut holes rise beautifully and stay light.
• Salt: Just a pinch to balance and enhance all the flavors.
• Pumpkin puree: The star ingredient, giving moisture, flavor, and that beautiful orange hue.
• Milk: Adds richness and helps achieve the perfect batter consistency.
• Brown sugar: Offers a deeper sweetness with a slight molasses flavor.
• Canola oil: Keeps the donut holes moist without overpowering the other flavors.
• Large egg: Binds everything together and adds tenderness.
• Vanilla extract: Enhances the overall flavor with a lovely aromatic note.
• Unsalted butter, melted: Used for dipping to ensure the cinnamon sugar sticks perfectly.
• Cinnamon sugar topping (cinnamon + sugar): Adds the signature sweet and spicy crust everyone loves on donut holes.

Directions

Step 1: Preheat your oven to 350 degrees Fahrenheit and lightly oil a mini muffin pan or coat it with nonstick spray. This helps the donut holes release easily without sticking.

Step 2: In a large bowl, whisk together the all-purpose flour, ground cinnamon, nutmeg, allspice, cloves, baking powder, and salt until well combined. This ensures the spices are evenly distributed.

Step 3: In another large bowl or glass measuring cup, whisk together the pumpkin puree, milk, brown sugar, canola oil, the egg, and vanilla extract until the mixture is smooth and uniform.

Step 4: Pour the wet ingredients over the dry ingredients and gently stir with a rubber spatula just until everything is moistened. Be careful not to overmix, or the donut holes might become tough.

Step 5: Evenly scoop the batter into the prepared mini muffin pan, filling each cup nearly to the top for perfect bite-sized donut holes.

Step 6: Bake the donut holes for about 10 to 12 minutes, or until a toothpick or tester inserted in the center comes out clean. Keep a close eye after the 10-minute mark to avoid overbaking.

Step 7: While they’re still warm (after cooling in the pan for 2 minutes), dip each donut hole into the melted butter, then immediately roll it in the cinnamon sugar until fully coated. This step is my favorite because it gives that crunchy, sweet finish.

Step 8: Place the coated donut holes on a wire rack to cool completely. This prevents them from becoming soggy and retains that magical cinnamon sugar crunch.

Step 9: For the cinnamon sugar topping, simply mix ground cinnamon and sugar in a small bowl before dipping the warmed donut holes, so you have a fresh, fragrant coating every time.

Servings and Timing

This Pumpkin Donut Holes Recipe makes approximately 24 mini muffins — perfect for sharing, snacking throughout the week, or bringing as a thoughtful gift. It takes about 20 minutes to prep your ingredients and whisk everything together, and then an additional 15 minutes baking time, for a total of roughly 35 minutes from start to finish. I recommend giving the donut holes around 5 minutes to cool before dipping, so the butter melts just enough to help the cinnamon sugar stick without soaking in too much.

How to Serve This Pumpkin Donut Holes Recipe

I love serving these pumpkin donut holes warm because the cinnamon sugar topping still feels fresh and a bit crisp. They’re fantastic on their own, but I often pair them with a hot cup of coffee or chai tea for a perfect autumn morning treat. For a cozy mid-afternoon snack, I find a lightly whipped cream or cream cheese spread complements the warm spices beautifully without overpowering the natural pumpkin flavor.

When I bring these to parties or holiday gatherings, I like to present them on a rustic wooden board with a few small bowls of dips like maple caramel sauce or spiced honey for guests to drizzle on. Garnishing with a sprinkle of extra cinnamon or powdered sugar adds a little festive flair that catches the eye. For an easy-to-grab presentation, placing them in mini cupcake liners allows for mess-free serving, especially for kids.

These donut holes aren’t just for breakfast. They work wonderfully as a sweet finish to a fall dinner or alongside ice cream for a comforting dessert. I sometimes pair them with spiced apple cider or a warm mulled wine to really bring out the spices in the recipe. No matter the occasion, serving them warm always feels like the best way to enjoy their full flavor and texture.

Variations

One of the things I find most exciting about this Pumpkin Donut Holes Recipe is how versatile it can be. If you’re looking to switch things up, you can easily swap the all-purpose flour for a gluten-free blend to make the recipe friendly for gluten-sensitive friends and family without sacrificing taste or texture. For a vegan version, I recommend using a flax egg in place of the large egg and coconut oil instead of canola oil—these substitutions work beautifully here.

If you want to deepen the spice profile, I like adding a little ground ginger or increasing the cinnamon just slightly for a bolder fall flavor. For a twist on the topping, try mixing the cinnamon sugar with finely chopped toasted pecans or walnuts for an extra crunch and nutty flavor that’s divine. You could even dust the donut holes with powdered sugar for a lighter, more delicate finish.

While baking is the traditional method here, I’ve experimented with gently air frying them in a mini fryer basket for a crispier exterior with less oil on the outside. Just keep a close eye on timing since air fryers vary greatly. Whatever variation you choose, these pumpkin donut holes adapt well, which makes them a fun recipe to experiment with season after season.

Storage and Reheating

Storing Leftovers

If you happen to have leftovers, I always store them in an airtight container at room temperature for up to 2 days. If your kitchen is particularly warm, placing them in the fridge can help prolong freshness for up to 4 days. Make sure the container is well-sealed to prevent the cinnamon sugar coating from absorbing moisture and becoming soggy. I find stacking them with parchment paper between layers helps keep the coating intact.

Freezing

These pumpkin donut holes freeze wonderfully if you want to save some for later. After they’ve completely cooled, I place them on a baking sheet lined with parchment and freeze until firm, about 1 hour. Then, I transfer them to a freezer-safe container or zip-top bag, separating layers with parchment or wax paper to prevent sticking. They will keep well for up to 3 months. When ready to enjoy, thaw them at room temperature or warm gently to bring back their freshly-baked charm.

Reheating

To reheat, I recommend using a toaster oven or regular oven at 300 degrees Fahrenheit for 5 to 7 minutes. This method helps restore that just-baked crispness on the outside while keeping the inside soft and moist. Avoid microwaving if possible, as it tends to make the coating mushy and the donut holes a bit rubbery. If you only have a microwave, try heating in very short bursts and then crisp up briefly under a broiler or in a skillet.

FAQs

Can I use canned pumpkin puree for this recipe?

Absolutely! Canned pumpkin puree works perfectly for this Pumpkin Donut Holes Recipe and is the most convenient option. Just make sure it’s plain pumpkin puree and not pumpkin pie filling, which contains added spices and sugar.

What if I don’t have a mini muffin pan? Can I use a regular muffin tin?

You can use a regular muffin tin, but keep in mind the baking time will increase since the muffins will be larger. I recommend baking for about 18-20 minutes and checking doneness with a toothpick. The texture and flavors will be just as delicious—just slightly different size and portion.

Can I make these pumpkin donut holes ahead of time?

Yes! You can prepare the batter the night before and refrigerate it overnight. Let it come to room temperature before scooping into the pan and baking. This can save precious time in the morning or before an event.

How do I know when the donut holes are fully baked?

The best way is to insert a toothpick into the center of the muffin. If it comes out clean or with just a few moist crumbs, they’re done. Also, they should bounce back lightly when you press the tops with a fingertip.

Is there a way to make the donut holes less sweet?

Definitely! You can reduce the brown sugar by about one-quarter without compromising texture much. Keep in mind the cinnamon sugar coating will add sweetness, so you might want to adjust that as well if you prefer a more subtle sweetness overall.

Conclusion

I hope you’re as excited as I am to try this Pumpkin Donut Holes Recipe! It’s one of those recipes that feels like a warm hug in every bite—easy to make, packed with cozy spices, and irresistibly delicious. Whether you’re enjoying them as a special breakfast, a festive snack, or a sweet ending to your dinner, these pumpkin donut holes will surely bring joy and that wonderful fall feeling into your kitchen. Happy baking!

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