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Pumpkin Donut Holes

Featured in Sweet treats that make you happy.

Enjoy pumpkin spice flavors in these muffin-like bite-sized snacks. Coated in butter and sugar, they offer a donut feel with simpler steps.

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Maria from tastyhush
Updated on Tue, 27 May 2025 10:13:22 GMT
A rustic wooden plate filled with cinnamon-coated pumpkin dough bites, with a few split to display the rich orange center. Pin it
A rustic wooden plate filled with cinnamon-coated pumpkin dough bites, with a few split to display the rich orange center. | tastyhush.com

You've got to try these dreamy Pumpkin Donut Holes. They're soft in the middle packed with cozy spices and feel like Fall in every nibble. Since you bake them instead of frying they're super easy to make. Any time works for these and trust me your kitchen's gonna smell amazing.

What Makes These Awesome

Believe me these donut holes are next-level. They're way lighter than regular fried donuts but still so soft and tasty. Best thing? You only need about 35 minutes start to end. Perfect for brunch or when you need something sweet with your coffee people always come back for more.

Stuff You'll Need

  • Sugar Coating: Mix cinnamon and sugar to roll them in.
  • The Moist Touch: Use canola or any plain oil.
  • Pumpkin Goodness: Go for pure pumpkin puree not the pie filling stuff.
  • Softness Booster: Baking powder to help them rise right.
  • Classic Flour: Regular all purpose flour does the trick.
  • Spice Mix: Allspice nutmeg cinnamon and cloves for warmth.
  • Just Enough Salt: For balancing the flavors.
  • Finishing Move: Warmed-up butter for dunking.
Sugary golden dough balls stacked on a plate and lined up in rows. Pin it
Sugary golden dough balls stacked on a plate and lined up in rows. | tastyhush.com

Simple Pumpkin Donuts

Sugar Love
Stir cinnamon and sugar together in a bowl melt your butter and get ready to coat.
Time To Bake
Bake them for 12 to 15 minutes till a toothpick pulls out clean set aside so they can cool off.
Mix Together
Whisk all your dry stuff in one bowl then in another beat together pumpkin sugar and oil now join the two mixes.
Prep & Fill
Set oven to 350°F prep your mini muffin pans spoon in the batter filling each spot about two thirds up.

How To Nail It

Using a cookie scoop keeps things tidy and quick. Always grab the pure pumpkin it really changes the feel. For the best texture wait and dip them in butter and sugar right before serving so they stay fresh.

Keep 'Em Fresh

If you haven’t coated them yet just store in something airtight and they’ll be good for a couple days. Planning ahead? Mix the dry stuff and the sugar coating early but save the butter dip and sugar roll for the end.

A metal plate stacked with sweet sugar donut balls, one bitten in half, next to a tiny pitcher. Pin it
A metal plate stacked with sweet sugar donut balls, one bitten in half, next to a tiny pitcher. | tastyhush.com

Frequently Asked Questions

→ Why bake instead of frying?

Baking makes these easier, cleaner, and healthier, while still tasting like donuts.

→ Is pumpkin pie spice okay to use?

Absolutely! Swap the spices with 1½ teaspoons of pumpkin pie spice for similar flavor.

→ Why butter before the sugar?

The butter works as glue for the sugar and adds that yummy donut texture.

→ Can these be made ahead of time?

Best freshly made, but you can store them in an airtight container for 2-3 days. The sugar might soften a bit.

→ Will other oils work?

Sure! Use any neutral-flavored vegetable oil, or melted butter for a richer taste.

Pumpkin Donut Holes

Fluffy pumpkin mini muffins coated in butter and cinnamon sugar, giving them the look and taste of donut holes. A delicious fall pick-me-up.

Prep Time
20 Minutes
Cook Time
15 Minutes
Total Time
35 Minutes
By: Maria

Category: Desserts

Difficulty: Easy

Cuisine: American

Yield: 24 Servings (24 sweet treats)

Dietary: Vegetarian

Ingredients

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

Instructions

Step 01

Turn on the oven to 350°F and grease a mini muffin tray.

Step 02

Stir together the flour, salt, baking powder, and all the spices.

Step 03

Whisk the pumpkin puree, egg, milk, oil, brown sugar, and vanilla until smooth.

Step 04

Pour the wet ingredients into the dry mixture. Stir gently, stopping once combined.

Step 05

Drop batter into the muffin tray. Bake between 10 and 12 minutes. Test readiness with a toothpick.

Step 06

Let sit for 2 minutes. Combine cinnamon with sugar in a shallow dish. Brush holes with melted butter, then coat them in the cinnamon sugar. Let cool on a rack.

Notes

  1. Enjoy fresh for best texture. The coating might soften during storage.
  2. Replace the spices with pumpkin pie spice if preferred.
  3. Opting to bake makes this an easier treat than frying.

Tools You'll Need

  • Mini tray for muffins.
  • Bowls for mixing.
  • Cooling rack for airing.
  • Tools for measuring ingredients.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains milk and butter.
  • Contains flour (gluten).
  • Contains egg.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 120
  • Total Fat: 5 g
  • Total Carbohydrate: 18 g
  • Protein: 2 g