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Best Easy Baked Pumpkin Donut Holes with Cinnamon Sugar

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Soft, cakey, and bursting with warm pumpkin spice, these baked donut holes are coated in a crackly cinnamon sugar layer. They come together in one bowl, bake in under ten minutes, and are the perfect bite-sized fall treat without the mess of deep frying.

Ingredients

Scale
  • 1 ½ cups all-purpose flour, spooned and leveled
  • ½ cup granulated sugar
  • ¼ cup light brown sugar, packed
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¾ cup pumpkin puree (100% pure pumpkin)
  • 1 large egg, room temperature
  • ¼ cup milk (any kind)
  • 3 tablespoons melted butter
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • For the Cinnamon Sugar Coating:
  • 4 tablespoons melted butter
  • ½ cup granulated sugar
  • 1 ½ tablespoons ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Generously grease a 24-cup mini muffin tin with cooking spray or softened butter.
  2. In a medium mixing bowl, whisk together the all-purpose flour, granulated sugar, packed light brown sugar, baking powder, pumpkin pie spice, ground cinnamon, and salt until well combined.
  3. In a separate small bowl, whisk together the pumpkin puree, room temperature egg, milk, melted butter, vegetable oil, and vanilla extract until smooth and fully combined.
  4. Pour the wet ingredients into the bowl with the dry ingredients. Use a rubber spatula to fold together gently until just combined (a few small lumps are fine). The batter will be thick.
  5. Using a small cookie scoop or two spoons, divide the batter evenly among the 24 prepared mini muffin cups, filling each almost to the top.
  6. Bake for 8-10 minutes, or until the tops are set and a toothpick inserted into the center comes out clean or with a few moist crumbs. Do not overbake.
  7. Let the donut holes cool in the pan for 2 minutes. Then use a small offset spatula or butter knife to gently loosen them and transfer to a cooling rack.
  8. While the donut holes are cooling, melt the remaining 4 tablespoons of butter in a small bowl. In a separate shallow bowl, whisk together the granulated sugar and ground cinnamon for the coating.
  9. Working in batches, brush each warm donut hole all over with the melted butter, then immediately roll it in the cinnamon sugar mixture until completely coated.
  10. Serve warm or at room temperature. Enjoy immediately.

Notes

Don’t overmix the batter to avoid tough donut holes. Use room temperature ingredients for best results. Grease the pan generously to prevent sticking. Work quickly with the coating while donut holes are still warm. For a gluten-free option, use a 1:1 gluten-free all-purpose flour blend. For a dairy-free option, use plant-based milk and vegan butter.

Nutrition

Keywords: pumpkin donut holes, baked donut holes, cinnamon sugar donut holes, fall dessert, pumpkin spice, easy donut recipe

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