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Pumpkin Donut Holes

As seen in: Game Day Snacks & Appetizers: Winning Bites for Sports Gatherings

These small treats blend cozy pumpkin spice with classic donut fun. They're just mini muffins, but a dip in butter and a roll through cinnamon sugar makes them taste just like donuts. Quicker and simpler to make, too.

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Refreshed on Wed, 21 May 2025 15:51:00 GMT
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A wooden plate with a pile of sugar-rolled pumpkin muffin bites, some split open to show the orange inside. | iamcooker.com

Cozy Pumpkin Donuts

I'm excited to tell you about these Pumpkin Donut Holes. Each one is soft in the middle and full of Autumn spice. Since they're baked instead of fried, making a batch is simple. They fill your home with a great smell, and they're awesome as a treat any time.

What Makes Them Awesome

These donut bites are a real treat—lighter than old school fried ones, still super soft and yummy. You only need around 35 minutes from start to bite. Whether it's coffee o'clock or you're having folks over for brunch, everyone grabs seconds.

All You’ll Need

  • Sugar Hug: Cinnamon sugar for rolling them at the end.
  • Moisture: Go with canola or any light oil.
  • Just a Pinch: Add a tiny bit of salt for balance.
  • Lift: Baking powder for that fluffy bite.
  • Spice It Up: Allspice, cloves, cinnamon, and nutmeg bring the warmth.
  • Pumpkin Goodness: Canned pure pumpkin works best—skip the pie filling.
  • Flour Foundation: Good old all-purpose flour does the job.
  • Creamy Finish: Dip in melted butter before rolling in sugar.
A golden platter stacked with sugary round donut holes, looking fresh and inviting. Save it
A golden platter stacked with sugary round donut holes, looking fresh and inviting. | iamcooker.com

Time to Bake Donuts

Sweet Finish
Stir up cinnamon sugar, dunk cooled donut holes in melted butter, then roll each one so they're covered. Enjoy them warm.
Baking Time
Slide the tray in and bake 12 to 15 minutes. They're ready when a toothpick comes out clean. Leave them to cool down.
Ready to Bake
Fire up your oven to 350°F, prep the mini muffin pan, and fill each spot about two thirds full with batter.
Mix It Up
In one bowl whisk together pumpkin, oil, and sugar. Stir dry stuff in another bowl, then mix both bowls together until blended.

Tricks For Best Batches

Using a cookie scoop helps keep things mess-free and fast. Make sure your pumpkin is plain, not pie filler—it matters for taste. If you want that just-made feel, dip and sugar them right before you serve.

Keep Extras Tasting Fresh

Store plain donut holes in a tight container and they’ll stay good for a couple days. Want to get ahead? You can prep the dry mix and sugar coating before. Just wait to butter and sugar them until you’re about to eat.

A metal dish full of cinnamon-sugar donut holes with one that's been bitten, sitting next to a tiny pitcher. Save it
A metal dish full of cinnamon-sugar donut holes with one that's been bitten, sitting next to a tiny pitcher. | iamcooker.com

Common Questions

→ Why bake these muffins and not fry them?

Baking makes less of a mess, is quicker, and you don't need all that oil. You get that donut feel without all the fuss.

→ Could I swap in pumpkin pie spice?

Definitely! Just use about 1½ teaspoons pumpkin pie spice to take the place of the separate spices.

→ How come you dip them in butter before rolling in sugar?

Butter helps the sugar and cinnamon actually stick to the muffins, and gives you that classic donut bite.

→ Will these keep if I prep them in advance?

They're best eaten fresh, but you can stash 'em in a sealed container for up to a few days. The sugar coating can start to get a little soft, though.

→ Could I use a different oil here?

Sure thing. Any mild-tasting vegetable oil does the job. Melted butter is good too if you want ‘em extra rich.

Pumpkin Donut Holes

Tiny pumpkin muffins dunked in butter and tossed with cinnamon sugar for an old-school donut vibe. They’re great any time, especially in fall.

Preparation
20 Mins
Cooking Duration
15 Mins
Complete Duration
35 Mins
By: sofia


Complexity: Simple

Origin: American

Output: 24 Portions (24 donut holes)

Diet Types: Plant-Based (with dairy/eggs)

What You'll Need

01 1/2 tsp ground nutmeg.
02 1 tsp vanilla extract.
03 2 tsp baking powder.
04 1/8 tsp ground cloves.
05 1/3 cup canola oil.
06 4 tbsp melted unsalted butter.
07 3/4 cup canned pumpkin.
08 1/2 cup packed brown sugar.
09 1/2 tsp salt.
10 1 large egg.
11 1 3/4 cups plain white flour.
12 1/2 tsp ground allspice.
13 1/2 tsp ground cinnamon.
14 1/2 cup milk.
15 Coating: 2/3 cup granulated sugar.
16 Coating: 2 tbsp ground cinnamon.

Preparation Steps

01 Step

Warm up your oven to 350°F. Grease the mini muffin tray lightly.

02 Step

Stir together the flour, salt, baking powder, and spices in a bowl.

03 Step

In another bowl, whisk together milk, vanilla, pumpkin, oil, egg, and brown sugar.

04 Step

Pour the wet ingredients into the dry bowl. Mix until everything’s combined without overdoing it.

05 Step

Fill the muffin tray. Pop it in the oven and bake for about 10-12 minutes. Use a toothpick to check if they're done.

06 Step

Cool donuts briefly. Blend cinnamon and sugar for coating. Dunk them into the melted butter then coat with cinnamon sugar. Let cool on the rack.

Additional Tips

  1. Best eaten fresh, as the coating softens over time.
  2. Feel free to swap individual spices with pumpkin spice mix.
  3. Baking is less of a hassle compared to frying.

Required Equipment

  • Nonstick mini muffin tray.
  • Wire rack for cooling.
  • Mixing bowls for wet and dry ingredients.
  • Tools to measure ingredients accurately.

Allergen Notice

Review ingredients for possible allergens and seek professional medical advice if uncertain.
  • Contains dairy ingredients (butter, milk).
  • Contains wheat from flour.
  • Contains eggs.

Nutritional Information (Each Portion)

Consider these values as estimates rather than definitive health guidance.
  • Energy: 120
  • Fat Content: 5 g
  • Carbohydrates: 18 g
  • Protein Content: 2 g