Best Easy Baked Pumpkin Donut Holes with Cinnamon Sugar

I want a donut hole right now. Not a full donut—those are too heavy, too much commitment. I want that perfect little bite-sized sphere, warm from the oven, coated in butter and then rolled in a blanket of cinnamon sugar until it looks like a tiny, glittering treasure. And I want it to taste like fall, like pumpkin spice, like the kind of cozy that makes you want to curl up with a blanket and a hot drink. The problem is, I don’t want to deal with hot oil, a deep fryer, or the mess that comes with it. I want the satisfaction without the splatter. So, I’m making these baked cinnamon sugar pumpkin donut holes instead. (And honestly, they’re better than the fried kind anyway—don’t tell the fryer lobby I said that.)

These little guys are the answer to that specific, late-September craving that hits when the air gets crisp and the pumpkin patches start popping up. They are soft, cakey, and bursting with that warm, spiced flavor that just feels like home. The best part? They come together in one bowl, bake in under ten minutes, and disappear even faster. I’ve tested this recipe a dozen times, tweaking the flour ratio, the spice blend, and the baking time until I got that perfect, pillowy texture that stays moist on the inside with a slightly crisp, sugar-coated exterior. It’s the kind of recipe that makes you feel like a baking genius, even on a busy Tuesday night.

I remember the first time I made these. I was testing a batch for a fall brunch I was hosting, and I had a moment of panic when I realized I didn’t have a donut pan. But you know what? A mini muffin tin works perfectly. I just spooned the batter in, baked them, and then rolled them in cinnamon sugar while they were still warm. The result was pure magic. My guests devoured them before I could even put out the coffee. That’s when I knew this recipe was a keeper—the kind you come back to year after year, the kind you share with everyone you know. So, let’s get baking, shall we?

Why You’ll Love This Recipe

Let’s be real—there are a million pumpkin recipes out there. But this one? It’s different. It’s the one you’ll actually make on a random Wednesday night because it’s that easy and that good. Here’s why these baked donut holes are about to become your new fall obsession:

• Quick & Easy: From start to finish, you’re looking at about 20 minutes. No yeast, no rising time, no complicated steps. Mix, bake, roll, eat. That’s it.
• Simple Ingredients: You probably have most of these in your pantry right now. Canned pumpkin, flour, sugar, eggs, butter, and a few spices. No fancy, hard-to-find items.
• Perfect for Fall Gatherings: These are the ultimate crowd-pleaser for Halloween parties, Thanksgiving brunches, or just a cozy weekend morning. They’re bite-sized, so they’re perfect for snacking.
• Baked, Not Fried: You get all the deliciousness of a donut hole without the greasy mess of deep frying. They’re lighter, fluffier, and way less stressful to make.
• Unbelievably Delicious: The texture is the real star here. They’re soft and tender on the inside with a slightly crisp, crackly cinnamon-sugar coating on the outside. It’s the perfect bite every single time.

What makes this recipe different from the rest? It’s the balance. I’ve played with the pumpkin-to-flour ratio to ensure these don’t turn out gummy or dense. The secret is using a little bit of oil along with the butter to keep them incredibly moist, and a touch of brown sugar in the batter for that deep, caramel-like flavor that pairs perfectly with the cinnamon sugar coating. This isn’t just another pumpkin recipe—it’s the one you’ll bookmark and make on repeat.

Honestly, every time I make these, I close my eyes after the first bite. It’s that moment of pure, unadulterated comfort. They’re the kind of treat that makes you feel like a kid again, but with the grown-up satisfaction of knowing exactly what went into them. They’re perfect for impressing guests without any stress, or for turning a simple morning into something memorable. You deserve a little bit of that magic.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and that perfect, pillowy texture. Most of these are pantry staples, so you might not even need a trip to the store.

• All-purpose flour (1 ½ cups, spooned and leveled) – This gives the donut holes their structure. Don’t scoop directly from the bag; spoon it into your measuring cup and level it off for the most accurate measurement.
• Granulated sugar (½ cup) – For sweetness in the batter.
• Light brown sugar (¼ cup, packed) – Adds moisture and a subtle molasses flavor that pairs beautifully with the pumpkin.
• Baking powder (1 ½ teaspoons) – The main leavening agent, making them light and fluffy.
• Pumpkin pie spice (1 ½ teaspoons) – You can use store-bought or make your own. I prefer the blend from our spice collection for its warmth.
• Ground cinnamon (1 teaspoon) – For that classic, cozy flavor.
• Salt (½ teaspoon) – Balances the sweetness and enhances all the other flavors.
• Pumpkin puree (¾ cup) – Make sure it’s 100% pure pumpkin, not pumpkin pie filling. I like Libby’s for its consistent texture.
• Large egg (1, room temperature) – Binds everything together and adds richness.
• Milk (¼ cup, any kind works) – I use whole milk for the richest flavor, but almond or oat milk are great substitutes.
• Melted butter (3 tablespoons) – For richness and flavor in the batter.
• Vegetable oil (2 tablespoons) – This is the secret to keeping them moist. It prevents the donut holes from drying out.
• Vanilla extract (1 teaspoon) – Adds warmth and depth.

For the Cinnamon Sugar Coating:

• Melted butter (4 tablespoons) – For dipping the warm donut holes so the sugar sticks.
• Granulated sugar (½ cup) – The base of the coating.
• Ground cinnamon (1 ½ tablespoons) – Don’t be shy with it. This is where the “cinnamon sugar” magic happens.

Ingredient Tips & Substitutions:

• Pumpkin puree: If you have leftover puree from another recipe, this is the perfect way to use it up. You can also use homemade pumpkin puree, just make sure it’s not too watery.
• Spices: If you don’t have pumpkin pie spice, you can substitute with ½ teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ginger, and ¼ teaspoon cloves.
• Gluten-free option: You can use a 1:1 gluten-free all-purpose flour blend. The texture will be slightly different, but still delicious.
• Dairy-free option: Use a plant-based milk and vegan butter in both the batter and the coating.

Equipment Needed

You don’t need a lot of fancy equipment for this recipe. Here’s what you’ll need:

• Mini muffin tin (24-cup) – This is my preferred method. It gives you the perfect donut hole shape without needing a special donut hole pan.
• Two mixing bowls (one medium, one small) – For the dry and wet ingredients.
• Whisk – For mixing the batter.
• Rubber spatula – For scraping down the sides of the bowl.
• Cooking spray or butter – For greasing the mini muffin tin.
• Small cookie scoop (optional but highly recommended) – This makes filling the mini muffin cups so much easier and less messy.
• Cooling rack – For letting the donut holes cool slightly before rolling them in sugar.
• Shallow bowl or plate – For the cinnamon sugar mixture.
• Pastry brush – For brushing the melted butter onto the donut holes.

I’ve tried using a dedicated donut hole pan, but honestly, I prefer the mini muffin tin. The donut holes come out with a flatter top and a rounded bottom, which is perfect for rolling in sugar. Plus, you probably already have one in your kitchen. A small cookie scoop is my favorite tool here—it’s a game-changer for portioning the batter evenly.

Preparation Method

Alright, let’s make some magic happen. Follow these steps carefully, and you’ll have a batch of perfect donut holes in no time.

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Generously grease a 24-cup mini muffin tin with cooking spray or softened butter. Don’t skimp on this step—you want those donut holes to pop right out.
2. Mix the Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour (1 ½ cups), granulated sugar (½ cup), packed light brown sugar (¼ cup), baking powder (1 ½ teaspoons), pumpkin pie spice (1 ½ teaspoons), ground cinnamon (1 teaspoon), and salt (½ teaspoon). Whisk until everything is well combined. This ensures the spices are evenly distributed throughout the batter.
3. Mix the Wet Ingredients: In a separate small bowl, whisk together the pumpkin puree (¾ cup), room temperature egg (1), milk (¼ cup), melted butter (3 tablespoons), vegetable oil (2 tablespoons), and vanilla extract (1 teaspoon). Whisk until smooth and fully combined. The mixture will be thick and luscious.
4. Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Use a rubber spatula to fold everything together gently. Mix just until no streaks of flour remain. A few small lumps are fine—overmixing will make the donut holes tough. The batter will be thick, almost like a drop biscuit dough.
5. Fill the Muffin Cups: Using a small cookie scoop or two spoons, divide the batter evenly among the 24 prepared mini muffin cups. Fill each cup almost to the top—they don’t rise too much. A cookie scoop makes this step incredibly easy and ensures even-sized donut holes.
6. Bake to Perfection: Bake in the preheated oven for 8-10 minutes, or until the tops are set and a toothpick inserted into the center of a donut hole comes out clean or with just a few moist crumbs. The edges will be lightly golden. Don’t overbake, or they’ll dry out.
7. Cool Slightly: Let the donut holes cool in the pan for 2 minutes. This is important—they need to set up a bit, but they still need to be warm for the next step. After 2 minutes, use a small offset spatula or a butter knife to gently loosen them from the pan and transfer them to a cooling rack. (If any stick, just run the knife around the edge again.)
8. Prepare the Cinnamon Sugar Coating: While the donut holes are cooling, melt the remaining 4 tablespoons of butter in a small bowl. In a separate shallow bowl or plate, whisk together the granulated sugar (½ cup) and ground cinnamon (1 ½ tablespoons).
9. Coat the Donut Holes: Working in batches, brush each warm donut hole all over with the melted butter. Then, immediately roll it in the cinnamon sugar mixture until it’s completely coated. The warmth of the donut hole helps the sugar stick and creates that perfect, crackly coating.
10. Serve and Enjoy: Place the coated donut holes on a serving plate. They are best enjoyed warm, but they are also fantastic at room temperature. Serve immediately and watch them disappear!

Cooking Tips & Techniques

After making these more times than I can count, I’ve picked up a few tricks that make the process even smoother. Here are my best tips for perfect baked donut holes every time:

• Don’t overmix the batter. I know it’s tempting to keep stirring until it’s perfectly smooth, but that’s a one-way ticket to tough, dense donut holes. Mix until the flour is just incorporated, and then stop. A few lumps are your friend.
• Use room temperature ingredients. This is a big one. If your egg and milk are cold, they’ll seize up the melted butter, resulting in a lumpy batter. Take them out of the fridge about 20 minutes before you start baking.
• Grease the pan generously. I cannot stress this enough. These little guys love to stick. I use a generous amount of baking spray that contains flour, or I use a pastry brush to coat each cup with softened butter.
• Work quickly with the coating. The butter needs to be brushed on while the donut holes are still warm. If they cool down too much, the sugar won’t stick as well. I like to do this assembly-line style: brush a few, roll them, and move on.
• My biggest failure: The first time I made these, I used a nonstick mini muffin pan without greasing it. Bad idea. I ended up with a pan full of crumbled pumpkin bits. It was a sad day. Learn from my mistake and grease that pan!
• Timing tip: To multitask, prepare your cinnamon sugar mixture and have your melted butter ready while the donut holes are baking. That way, you can coat them the second they come out of the oven.

Variations & Adaptations

One of the best things about this recipe is how versatile it is. Here are a few ways to switch it up:

• Chocolate Lover’s Dream: Add ¼ cup of mini chocolate chips to the batter before baking. The chocolate melts and creates little pockets of gooey goodness. You could also swap the cinnamon sugar coating for a dusting of powdered sugar mixed with cocoa powder.
• Maple Glazed: Skip the cinnamon sugar coating and make a simple maple glaze instead. Whisk together 1 cup of powdered sugar, 2 tablespoons of maple syrup, and 1-2 tablespoons of milk until smooth. Drizzle over the cooled donut holes.
• Apple Cider Version: Replace the pumpkin puree with ¾ cup of apple butter and add ½ teaspoon of apple pie spice. The result is a dense, intensely apple-flavored donut hole that’s perfect for autumn. They pair wonderfully with a warm cup of cider.
• Vegan Adaptation: Use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water), your favorite plant-based milk, and melted vegan butter or coconut oil in both the batter and the coating. They turn out just as delicious.
• Pumpkin Spice Latte Twist: Add 1 tablespoon of instant espresso powder to the dry ingredients. The coffee flavor deepens the pumpkin spice and gives the donut holes a subtle mocha undertone. It’s my personal favorite variation.

Serving & Storage Suggestions

These donut holes are at their absolute best when served warm, fresh from the oven. The cinnamon sugar coating is still slightly crisp, and the inside is soft and tender. They’re perfect for breakfast, brunch, or a midday snack. I love serving them alongside a hot cup of coffee, a chai latte, or a glass of cold milk. For a fun presentation, pile them high on a cake stand or a wooden board.

If you have leftovers (which is rare in my house!), here’s how to store them:

• Room Temperature: Store in an airtight container at room temperature for up to 2 days. The coating will soften slightly, but they’ll still be delicious.
• Refrigerator: You can store them in the fridge for up to 4 days, but they will dry out a bit. I recommend reheating them before serving.
• Freezer: These freeze beautifully! Place the uncoated, cooled donut holes on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container. They’ll keep for up to 3 months. When you’re ready to enjoy them, thaw them at room temperature, then brush with butter and roll in cinnamon sugar.

Reheating Instructions:

• Microwave: For a quick fix, microwave a few donut holes for 10-15 seconds. They’ll be warm and soft.
• Oven: For a crispier exterior, reheat them in a 350°F (175°C) oven for 3-5 minutes.

The flavors actually develop a bit overnight. If you can resist eating them all, you’ll find they’re even more flavorful the next day—though the coating won’t be as crisp.

Nutritional Information & Benefits

While these are definitely a treat, they’re not totally devoid of nutritional value. Here’s a rough estimate per donut hole (based on 24 servings):

Nutrient	Amount per Donut Hole
Calories	~110
Fat	5g
Saturated Fat	3g
Carbohydrates	16g
Sugar	10g
Protein	1g
Fiber	0.5g
Vitamin A	15% DV

The pumpkin puree is the star here. It’s packed with Vitamin A, which is great for your eyesight and immune system. It also adds fiber and moisture, which means we can use less fat than in a traditional fried donut. Plus, the cinnamon is a powerful antioxidant and may help regulate blood sugar. So, while these are a sweet indulgence, you can feel a little bit good about what’s inside them.

Dietary Considerations:

• Contains: Wheat (gluten), Dairy, Eggs
• Can be made: Dairy-free, Vegan, Nut-free
• Not suitable for: Gluten-free (without substitution)

Conclusion

So there you have it—my go-to recipe for the perfect baked cinnamon sugar pumpkin donut holes. They’re everything I want in a fall treat: easy, comforting, and absolutely delicious. They’re the kind of recipe that proves you don’t need a deep fryer or a ton of fancy equipment to make something that tastes like it came from a bakery. I honestly love making these because they fill my kitchen with the most incredible smell, and they bring a smile to everyone’s face who tries one.

I encourage you to make this recipe your own. Play with the spices, try a different glaze, or add a handful of chocolate chips. The possibilities are endless. And when you do make them, I’d love to hear about it! Leave a comment below and let me know how they turned out. Did you try a fun variation? Share your photos with me on social media. Your feedback and creativity are what make this community so special.

Go ahead, preheat that oven. You deserve a little bit of warm, cinnamon-sugar happiness today. Happy baking!

Frequently Asked Questions

Can I make these donut holes without a mini muffin tin?

Absolutely! If you don’t have a mini muffin tin, you can use a regular 12-cup muffin tin. Just fill each cup about halfway and bake for 12-15 minutes, or until a toothpick comes out clean. You’ll get larger, muffin-like donut tops instead of bite-sized holes, but they’ll be just as delicious.

Why did my donut holes turn out dry?

Dry donut holes are usually the result of overbaking or overmixing the batter. Make sure you’re checking them at the 8-minute mark. The toothpick should come out with a few moist crumbs, not completely clean. Also, be gentle when mixing the batter—overmixing develops the gluten and makes them tough.

Can I use fresh pumpkin instead of canned?

Yes, you can! If you’re using fresh pumpkin puree, make sure to drain any excess liquid. Fresh pumpkin tends to be more watery than canned. You can do this by placing the puree in a fine-mesh strainer lined with cheesecloth and letting it sit for about 30 minutes. You want it to be as thick as possible for the best texture.

How do I keep the cinnamon sugar coating from falling off?

The key is to brush the donut holes with melted butter while they’re still warm. The warmth helps the butter absorb slightly, creating a tacky surface for the sugar to stick to. Don’t let them cool completely before coating. Also, make sure you’re generous with the butter—a dry donut hole won’t hold the sugar.

Can I freeze these donut holes?

Yes, and it’s a great way to have a quick treat on hand! Freeze them before coating them in the cinnamon sugar. Place the cooled, uncoated donut holes on a baking sheet and freeze until solid. Then transfer to a freezer bag. When you’re ready to enjoy them, thaw at room temperature, then reheat in the oven for a few minutes. Brush with melted butter and roll in the cinnamon sugar just before serving. If you’re looking for another fun, bite-sized dessert, you might enjoy these mini lemon blueberry cheesecakes—they’re perfect for parties!

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