Pumpkin Donut Holes (Baked)

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These baked pumpkin donut holes are absolutely irresistible. Covered in cinnamon sugar, the real pumpkin puree and pumpkin pie spice make them extra delicious. Enjoy them for breakfast, lunch, or dinner!

The pumpkin donut holes with a white and green tablecloth.

Baked Pumpkin Donut Holes

These pumpkin donut holes are incredible. They’re like bites of heaven with their soft and fluffy texture. They have the perfect balance of sweetness and pumpkin spice. One bite, and you’ll be hooked!

Whether you’re hosting a gathering, celebrating a special occasion, or simply treating yourself, these pumpkin donut holes will always be a crowd-pleaser. They’re a delightful addition to any fall-themed spread, and your friends and family will love you even more for sharing these mouthwatering delights with them.

What You Need

  • Vegetable Oil– Canola oil can also be used in a clinch.
  • Pumpkin: You will need to use puree and not pie filling. Also, the pumpkin pie spice will compliment the pumpkin flavor.
  • Sugar: You will need granulated white sugar for this recipe. Brown sugar can be substituted for a twist.
  • Flour: Use all-purpose flour along with baking soda and baking powder.
  • Salt: Baked goods always need a touch of salt.
  • Coating: Ground cinnamon, and sugar. Want a variation idea? Nutmeg, allspice, cloves, and ginger.

How To Make Pumpkin Donut Holes

  • Prepare the pan. Set the oven to 350 degrees. Use baking spray to grease a muffin tin, then place aside.
  • Make the cinnamon sugar. In a Zip-loc bag, add 1/4 cup of sugar and 1 tsp of cinnamon and shake to combine. Place it aside.
  • Mix the wet ingredients. In a large bowl, combine the oil, pumpkin puree, eggs, and 1 cup of sugar.
  • Mix the dry ingredients. Put the flour, baking soda, baking powder, salt, 3/4 tsp of cinnamon, and pumpkin pie seasoning into a second bowl and combine.
  • Combine the wet and dry ingredients. Pour the dry mixture into the wet mixture and mix until you fully incorporate the batter.
  • Form the dough. Use a small cookie scoop and roll it into balls. Put into the bottoms of each muffin cavity.
  • Bake the dough. Place the tin in the oven for 15 minutes at 350 degrees. Let them cool for 5 minutes when fully baked.
  • Coat the donuts. Dip the baked donuts in the Zip-loc with cinnamon sugar and shake to coat.
Pumpkin Donut Holes with Fall decorations in the back.

What is the Best Way to Form the Donut Holes

The trick to this is a mini muffin tin and an ice cream scooper. You will want a small-sized, squeezable scooper. Simply use the scooper to portion out the balls evenly. Then, place them individually in their own mini muffin cups. That will keep them from rolling into each other and give them space to bake.

The Best Way to Store Baked Pumpkin Donut Holes

To store baked pumpkin donut holes properly, follow these steps:

  • Cooling Completely: Allow the baked pumpkin donut holes to cool completely at room temperature. Placing them in an airtight container while they are still warm can create condensation, making them soggy.
  • Choose an Airtight Container: Select a clean, airtight container that is the right size to hold all the donut holes without squishing or stacking them.
  • Layering: If you need to stack the donut holes, place a piece of parchment paper or wax paper between the layers to prevent them from sticking together.
  • Seal Tightly: Once the donut holes are in the container, seal it tightly to prevent air from getting in, which can cause them to dry out faster.
  • Storage Location: Store the container of donut holes in a cool, dry place, away from direct sunlight and heat sources. A pantry or kitchen cupboard is usually a good choice.
  • Refrigeration: Baked pumpkin donut holes can be stored at room temperature for up to 2-3 days. If you expect them to last longer, it’s better to store them in the refrigerator. However, keep in mind that refrigeration may affect the texture and freshness.
  • Freezing: If you have a large batch or want to store them for an extended period, freezing is an excellent option. Place the donut holes in a single layer on a baking sheet and freeze them for about an hour until they are firm. Then transfer them to a freezer-safe, airtight container or resealable freezer bags. Label the container with the date for future reference. They can be kept in the freezer for up to 2-3 months.
  • Thawing: When you’re ready to enjoy the frozen donut holes, remove them from the freezer and let them thaw at room temperature for a few hours or overnight. If you prefer them warm, you can reheat them in the oven at a low temperature until they are heated through.
The baked recipe on a table with Fall decorations.

More Pumpkin Recipes

The pumpkin donut holes with a white and green tablecloth.
4.94 from 15 votes

Pumpkin Donut Holes

These baked pumpkin donut holes are absolutely irresistible. Covered in cinnamon sugar, the real pumpkin puree and pumpkin pie spice make them extra delicious. Enjoy them for breakfast, lunch, or dinner!
Servings: 12 donut holes
Prep: 10 minutes
Cook: 15 minutes
Cooling Time: 5 minutes
Total: 30 minutes





  • Preheat the oven to 350 degrees. Prep a muffing tin with baking spray. Set aside.
  • Add the 1/4 cup of sugar and 1 tsp of cinnamon into a zip loc bag. Shake the bag to mix the sugar and cinnamon. Set aside.
  • Whisk vegetable oil, pumpkin puree, eggs, and 1 cup of sugar in a large bowl until combined.
  • In a second bowl add the flour, baking soda, baking powder, salt, 3/4 tsp of cinnamon, and pumpkin pie seasoning whisking until combined.
  • Add the dry ingredients to the wet ingredients a little at a time mixing until all ingredients are combined.
  • Using the small ice cream scoop form the dough into a ball, Place the dough balls into the bottom of the prepared muffin tins.
  • Bake at 350 degrees for 15 minutes. When the donut holes have baked allow them to cool for 5 minutes. Put 1 donut hole in the zip loc bag at a time to cover them with the cinnamon sugar mixture.

Last Step:

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  • Muffin tin
  • Baking spray
  • 2 Bowls large
  • Ziplock bag
  • Small ice cream scoop


Calories: 237kcal | Carbohydrates: 35g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 31mg | Sodium: 153mg | Potassium: 106mg | Fiber: 1g | Sugar: 22g | Vitamin A: 3223IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg


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11 comments on “Pumpkin Donut Holes (Baked)”

  1. Comments state that the holes did not remain round in muffin pan. Would the recipe and technique work putting the rolled balls in greased donut hole pan?

  2. 5 stars
    Yes, made mini muffins, not able to roll and I even added a little more flour. Sprinkled the cinnamon sugar on before baking just like a Muffin. Still tasty. Not too sweet. 

  3. I just made a batch of these. They did turn out like muffins instead of donut holes. I tried a few in the mini muffin pan and perfect donut hole size. They are delicious but cinnamon and sugar did not want to stick to them.