Soft, fluffy, warmly spiced, and coated in buttery cinnamon sugar, these baked Cinnamon Sugar Pumpkin Donut Holes are the ultimate fall treat. Made with pumpkin puree and cozy spices like cinnamon, nutmeg, ginger, and cloves, these bite-sized pumpkin treats are easy to make in a mini muffin pan or donut hole pan. Serve them for breakfast, brunch, holiday gatherings, or whenever you’re craving something sweet and comforting.
Why You’ll Love These Pumpkin Donut Holes
If you love pumpkin spice desserts, these homemade pumpkin donut holes belong at the top of your fall baking list.
Unlike traditional deep-fried donut holes, this recipe is baked, making it simple enough for a cozy weekend breakfast or an easy holiday baking project. The pumpkin keeps the inside tender and moist, while the cinnamon sugar coating creates a buttery, slightly crisp exterior.
Here’s why this recipe is a favorite:
- Easy to make: No yeast, rising time, or deep fryer required.
- Perfectly spiced: Cinnamon, nutmeg, ginger, and cloves give these donut holes classic pumpkin spice flavor.
- Soft and fluffy: Pumpkin puree adds moisture and tenderness.
- Buttery cinnamon sugar coating: Each bite gets finished with melted butter and plenty of cinnamon sugar.
- Perfect for sharing: Their bite-sized shape makes them ideal for brunches, parties, Thanksgiving, and fall gatherings.
- Freezer-friendly: Make a batch ahead of time for an easy fall treat.
Ingredients You’ll Need
For the Pumpkin Donut Holes
- 1 cup pumpkin puree – Use plain pumpkin puree, not pumpkin pie filling.
- ½ cup granulated sugar – Adds sweetness and helps create a tender texture.
- ½ cup packed brown sugar – Adds moisture and a deeper caramel-like flavor.
- ¼ cup vegetable oil – Keeps the donut holes soft and moist.
- 2 large eggs – Help bind the ingredients and provide structure.
- 1 teaspoon vanilla extract – Enhances the pumpkin spice flavors.
- 1½ cups all-purpose flour – The base of the batter.
- 2 teaspoons baking powder – Helps the donut holes rise.
- ½ teaspoon baking soda – Works with the other ingredients to create a light texture.
- 1 teaspoon ground cinnamon – Adds classic warm spice.
- ½ teaspoon ground nutmeg – Gives the pumpkin donut holes a cozy, slightly nutty flavor.
- ¼ teaspoon ground ginger – Adds a little warmth.
- ¼ teaspoon ground cloves – Provides a rich, aromatic spice note.
- ½ teaspoon salt – Balances the sweetness and enhances the other flavors.
For the Cinnamon Sugar Coating
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- 6 tablespoons unsalted butter, melted
How to Make Pumpkin Donut Holes
1. Prepare the Oven and Pan
Preheat your oven to 350°F (175°C).
Lightly grease a mini muffin tin or donut hole pan. Greasing the pan well helps the baked donut holes release easily once they’re finished.
2. Mix the Wet Ingredients
In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract.
Whisk until the mixture is smooth and evenly combined.
3. Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
This step distributes the spices and leavening agents throughout the flour, helping ensure every donut hole has consistent flavor and texture.
4. Make the Batter
Gradually add the dry ingredients to the pumpkin mixture.
Stir just until everything is combined. Don’t overmix the batter. A few small streaks of flour are preferable to aggressively mixing the batter, which can make the finished donut holes dense.
5. Fill the Pan
Use a small cookie scoop or spoon to divide the batter evenly among the prepared cavities.
Fill each cavity approximately two-thirds full. This gives the batter enough room to rise without overflowing.
6. Bake
Bake for 12–15 minutes, or until a toothpick inserted into the center comes out clean and the tops spring back lightly when touched.
Keep an eye on them toward the end of the baking time because oven temperatures and pan sizes can vary.
7. Cool Slightly
Let the donut holes cool in the pan for about 5 minutes.
Then carefully transfer them to a wire rack. Allow them to cool slightly before coating.
8. Make the Cinnamon Sugar
In a small bowl, combine the granulated sugar and ground cinnamon.
Mix thoroughly so the cinnamon is evenly distributed throughout the sugar.
9. Coat the Donut Holes
Brush each warm donut hole with melted butter.
Immediately roll it in the cinnamon sugar mixture, turning it until the entire surface is generously coated.
For the best results, coat the donut holes while they’re still slightly warm. The melted butter helps the cinnamon sugar adhere beautifully.
10. Serve and Enjoy
Serve your pumpkin donut holes warm or at room temperature.
They’re especially delicious with coffee, tea, hot chocolate, or a cozy mug of apple cider.
Tips for Making the Best Pumpkin Donut Holes
Use pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already contains sugar and spices, which would change the flavor and texture of this recipe.
Don’t overmix the batter. Mix only until the dry ingredients are incorporated. Overmixing can result in tougher, denser donut holes.
Don’t overfill the pan. Filling the cavities about two-thirds full allows the donut holes to rise without spilling over.
Coat them while they’re warm. Slightly warm donut holes are easier to brush with butter, and the cinnamon sugar sticks especially well.
Use fresh spices. Ground cinnamon, nutmeg, ginger, and cloves lose their intensity over time. Fresh spices will give your pumpkin donut holes a much more fragrant fall flavor.
Can I Make These Without a Donut Hole Pan?
Absolutely!
A mini muffin pan works perfectly for this recipe and is an easy alternative if you don’t own a donut hole pan.
Simply grease the mini muffin tin and fill each cavity about two-thirds full. The finished treats will have a slightly different shape, but they’ll still have the same soft pumpkin texture and delicious cinnamon sugar coating.
How to Store Pumpkin Donut Holes
Store leftover pumpkin donut holes in an airtight container at room temperature for up to 2–3 days.
For the best texture, let refrigerated donut holes come closer to room temperature before serving.
If you’re preparing them ahead of time, you can also freeze the baked, uncoated donut holes. Once they’re completely cool, place them in a freezer-safe container or bag and freeze. Thaw them, then warm slightly and add the melted butter and cinnamon sugar coating before serving.
Can I Freeze Pumpkin Donut Holes?
Yes. These pumpkin donut holes are a great make-ahead dessert.
For the best results:
- Bake the donut holes according to the recipe.
- Let them cool completely.
- Freeze them in a single layer until firm.
- Transfer them to a freezer-safe container or bag.
- Thaw before serving.
- Warm them slightly, then brush with melted butter and roll in cinnamon sugar.
Adding the coating after thawing gives you the freshest buttery cinnamon sugar flavor and texture.
What to Serve With Pumpkin Donut Holes
These bite-sized pumpkin treats are delicious on their own, but they’re even better as part of a fall breakfast or dessert spread.
Try serving them with:
- Hot coffee
- Pumpkin spice latte
- Chai tea
- Hot chocolate
- Apple cider
- Vanilla ice cream
- Whipped cream
- Fresh fruit
They’re also perfect for Thanksgiving breakfast, Halloween parties, fall brunches, baby showers, potlucks, and holiday dessert tables.
Frequently Asked Questions
Are pumpkin donut holes the same as pumpkin donuts?
They’re similar in flavor and ingredients, but their size and shape are different. These are small, bite-sized baked treats made from pumpkin-spiced batter and finished with cinnamon sugar.
Can I use homemade pumpkin puree?
Yes. Homemade pumpkin puree can be used as long as it has a similar consistency to canned pumpkin puree. If your puree is particularly watery, drain some excess liquid first.
Can I make these in a regular muffin pan?
You can, although the baking time will be different because regular muffins are much larger. For the classic bite-sized donut-hole shape, a mini muffin pan is the better choice.
Why are my pumpkin donut holes dense?
The most common culprit is overmixing the batter. Once the dry ingredients are incorporated, stop stirring. Also make sure your baking powder and baking soda are fresh.
Can I make the cinnamon sugar coating less sweet?
Yes. Simply reduce the amount of sugar in the coating to your preferred sweetness. You can also increase the cinnamon slightly for a stronger spice flavor.
More Fall Baking Ideas
If pumpkin spice season is your favorite time of year, these donut holes make a wonderful addition to a larger fall baking spread. Pair them with apple desserts, cinnamon rolls, pumpkin bread, muffins, or other cozy breakfast treats.
Recipe Card
Cinnamon Sugar Pumpkin Donut Holes
These soft and fluffy baked pumpkin donut holes are filled with warm fall spices and coated in buttery cinnamon sugar. They’re an easy fall breakfast, snack, or dessert that’s perfect for sharing.
Prep Time: 15 minutes
Cook Time: 12–15 minutes
Total Time: About 30 minutes
Category: Breakfast, Dessert, Snack
Cuisine: American
Ingredients
Pumpkin Donut Holes
- 1 cup pumpkin puree
- ½ cup granulated sugar
- ½ cup packed brown sugar
- ¼ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
Cinnamon Sugar Coating
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- 6 tablespoons unsalted butter, melted
Instructions
- Preheat the oven to 350°F (175°C) and grease a mini muffin tin or donut hole pan.
- In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla until smooth.
- In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
- Gradually add the dry ingredients to the wet ingredients. Stir just until combined. Do not overmix.
- Fill the prepared pan cavities about two-thirds full with batter.
- Bake for 12–15 minutes, or until a toothpick inserted in the center comes out clean and the tops spring back when lightly touched.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
- Combine the granulated sugar and cinnamon in a small bowl.
- Brush each donut hole with melted butter and immediately roll in the cinnamon sugar mixture.
- Serve warm or at room temperature.
The Best Fall Treat in One Bite
These Cinnamon Sugar Pumpkin Donut Holes bring everything you love about fall into one irresistible little bite. They’re soft and fluffy inside, warmly spiced with pumpkin and cinnamon, and covered in a buttery layer of crunchy cinnamon sugar.
Best of all, you don’t need a deep fryer or complicated techniques to make them. Just mix, bake, coat, and enjoy.
Save this recipe for your next fall brunch or holiday gathering—you’ll want to make these pumpkin donut holes all season long!