Easy Baked Pumpkin Donut Holes Cinnamon Sugar Glaze

Baked Pumpkin Donut Holes are the ultimate autumn indulgence, and I’m so excited to share my favorite recipe with you today! Forget the deep fryer and the mess; these delightful little bites offer all the cozy, spiced flavor of fall in a much healthier, simpler package. What’s not to love about a warm, cakey donut hole bursting with the comforting taste of pumpkin and cinnamon? They’re perfect for a weekend brunch, a sweet afternoon treat, or even a fun activity to make with the kids. What makes these baked pumpkin donut holes truly special is how incredibly easy they are to whip up, transforming simple pantry staples into something truly magical. The aroma that fills your kitchen as they bake is non-intoxicating, promising a moment of pure, unadulterated deliciousness. Get ready to fall in love with these little gems!

Baked Pumpkin Donut Holes

There’s something undeniably comforting about the flavors of pumpkin and cinnamon, especially as the weather cools. While the thought of deep-frying donuts might seem daunting to some, these baked pumpkin donut holes offer all the deliciousness without the fuss. They’re wonderfully moist, subtly spiced, and coated in a delightful cinnamon-sugar glaze that’s simply irresistible. Perfect for a weekend brunch, a special occasion, or just a sweet treat to brighten your day, these donut holes are incredibly easy to make and are sure to become a new favorite. The best part? They bake up beautifully in a mini muffin tin, making them perfectly bite-sized and incredibly fun to share (or not!).

Ingredients:

• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon ground nutmeg
• 3/4 cup pumpkin puree (make sure it’s 100% pure pumpkin, not pie filling)
• 1/2 cup packed brown sugar
• 1/3 cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup milk (whole or 2% milk works best for richness)
• 1 stick (1/2 cup) unsalted butter, melted
• 2/3 cup granulated sugar

Instructions:

Preparing the Donut Batter

1. First, let’s preheat your oven and get your mini muffin tin ready. Preheat your oven to 350°F (175°C). Generously grease your mini muffin tin with butter or cooking spray. I like to use a pastry brush to ensure every nook and cranny is coated, as this will prevent any sticking and make for easy removal of the finished donut holes. Alternatively, you can use mini paper liners, but greasing the tin directly usually yields a slightly crispier exterior for the donut holes, which I personally love.
2. In a large bowl, whisk together all the dry ingredients. This includes the all-purpose flour, baking powder, salt, pumpkin pie spice, and ground nutmeg. Whisking these together ensures that the leavening agents and spices are evenly distributed throughout the batter, which is crucial for consistent rise and flavor in your donut holes. Take your time with this step; a well-mixed dry base is the foundation of a great baked good.
3. In a separate medium bowl, combine the wet ingredients. Add the pumpkin puree, packed brown sugar, vegetable oil, egg, and vanilla extract. Whisk these together until they are well combined and relatively smooth. It’s important to use 100% pumpkin puree here, as pumpkin pie filling contains added sugars and spices that can alter the taste and texture of your donut holes. The brown sugar will dissolve and help create a lovely caramel note.
4. Now, it’s time to bring our wet and dry ingredients together. Pour the wet ingredients into the bowl with the dry ingredients. Add the milk as well. Using a spatula or wooden spoon, stir gently until just combined. Be careful not to overmix the batter; overmixing can develop the gluten in the flour too much, resulting in tough donut holes. A few small lumps are perfectly fine. The batter should be thick but pourable.
5. Spoon the batter into your prepared mini muffin tin. Fill each cup about two-thirds full. Overfilling will cause the donut holes to overflow and lose their cute, rounded shape. A small cookie scoop or a tablespoon works wonderfully for this. If you’re feeling fancy, you can even pipe the batter into the cups using a piping bag with a large round tip, but this isn’t necessary for delicious results.

Baking and Glazing the Donut Holes

1. Bake the donut holes in your preheated oven for 10-12 minutes, or until a toothpick inserted into the center of a donut hole comes out clean. The exact baking time will depend on your oven, so keep an eye on them. You want them to be lightly golden brown around the edges and spring back when gently touched. Once baked, let them cool in the mini muffin tin for a few minutes before carefully transferring them to a wire rack to cool completely. This brief cooling period in the tin helps them set up properly.
2. While the donut holes are cooling, prepare the cinnamon sugar coating. In a shallow bowl, melt the unsalted butter. In a separate shallow bowl or plate, combine the granulated sugar. Once the donut holes have cooled enough to handle but are still slightly warm (this is key for the coating to adhere well), dip each donut hole into the melted butter, ensuring it’s fully coated, then immediately roll it in the granulated sugar until evenly coated. The slight warmth of the donut holes will help the sugar stick beautifully.
3. If you prefer a cinnamon-sugar coating, you can easily modify this step. In the shallow bowl with the granulated sugar, add about 1-2 tablespoons of ground cinnamon and whisk to combine. Then, follow the same dipping and rolling process as above. This adds an extra layer of classic donut flavor that complements the pumpkin perfectly.
4. Arrange the coated donut holes on the wire rack to set slightly. For an extra decadent touch, you can repeat the dipping and rolling process for a thicker coating, though one coat is usually plenty. These are best enjoyed the same day they are made, but if you have any leftovers, store them in an airtight container at room temperature. They might lose a bit of their crispness over time, but they’ll still be wonderfully delicious.
5. Serve your freshly baked pumpkin donut holes with a cup of coffee or tea. They are a delightful treat any time of day. The warm, spiced pumpkin flavor combined with the sweet, crunchy coating is truly a match made in heaven. Enjoy every single bite!

Conclusion:

There you have it – a delightful and surprisingly simple recipe for Baked Pumpkin Donut Holes that are sure to become a fall favorite! These aren’t your average fried donuts; they offer a lighter, more wholesome twist, packing all the cozy, autumnal flavors you crave without the fuss. The tender, pumpkin-infused cake base, kissed with warming spices and baked to golden perfection, makes them an absolute treat. They’re wonderfully versatile, perfect for a quick breakfast, a satisfying snack, or an impressive dessert. I truly encourage you to give these baked pumpkin donut holes a try – they’re a taste of pure autumn joy!

For serving, consider dusting them with a cinnamon-sugar mixture immediately after baking, or a simple glaze made with powdered sugar and a splash of milk. They’re also fantastic served alongside a warm cup of coffee or apple cider. Feeling adventurous? You can experiment with adding chocolate chips to the batter, a dollop of cream cheese frosting, or even a drizzle of caramel sauce for an extra layer of indulgence. The possibilities are as endless as the crisp autumn air!

Frequently Asked Questions:

Can I make these ahead of time?

Yes, you can! Once cooled, store the baked pumpkin donut holes in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them for up to 2-3 months. Thaw at room temperature and gently reheat in a low oven or toaster oven if desired.

What if I don’t have pumpkin pie spice?

No worries at all! You can easily create your own pumpkin pie spice blend by combining ground cinnamon, nutmeg, ginger, and a pinch of cloves. A good starting ratio is 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, and a tiny pinch of cloves.

Baked Pumpkin Donut Holes

Delicious and easy baked pumpkin donut holes coated in cinnamon sugar. A perfect fall treat!

Prep Time
15 Minutes

Cook Time
10 Minutes

Total Time
25 Minutes

Servings
Approximately 24 donut holes

Ingredients

• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon ground nutmeg
• 3/4 cup pumpkin puree
• 1/2 cup brown sugar
• 1/3 cup vegetable oil
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1 stick unsalted butter, melted
• 2/3 cup granulated sugar

Instructions

1. Step 1
   Preheat oven to 350°F (175°C). Grease a mini muffin tin.
2. Step 2
   In a large bowl, whisk together the flour, baking powder, salt, pumpkin pie spice, and nutmeg.
3. Step 3
   In a separate bowl, whisk together the pumpkin puree, brown sugar, vegetable oil, egg, vanilla extract, and milk until well combined.
4. Step 4
   Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. Step 5
   Spoon the batter into the prepared mini muffin tin, filling each cup about two-thirds full.
6. Step 6
   Bake for 9-12 minutes, or until a toothpick inserted into the center comes out clean.
7. Step 7
   While the donut holes are baking, combine the granulated sugar and cinnamon in a shallow dish for the coating.
8. Step 8
   Once baked, let the donut holes cool in the tin for a few minutes before transferring them to a wire rack to cool slightly.
9. Step 9
   Dip the warm donut holes into the melted butter, then roll them in the cinnamon sugar mixture until evenly coated. Serve warm.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.