Pumpkin Donut Holes

4.94 from 15 votes

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By: Jill Mills Updated: Jun 26, 2024

These baked pumpkin donut holes are heavenly and perfect for Fall. Made with pumpkin puree and pumpkin pie spice, then covered in cinnamon sugar.

Baked Pumpkin Spice Donut Holes

These pumpkin donut holes are so flavorful and easy to make. 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!

I especially love to make these around Fall, but we frequently make this all year long along with our lemon donuts holes and strawberry donut holes.

Why You’ll Love These Pumpkin Donut Holes

• Quick and Easy – just 10-minutes of prep and 15 minutes to bake.
• Budget Friendly – It costs less to make these at home and you actually know the ingredients going in it!
• Makes the House Smell Amazing – our whole house fills with the scent of Fall when I bake these donut holes.

Ingredients Needed

• Vegetable Oil: feel free to swap with melted butter if needed.
• Pumpkin: You will need to use puree and not pie filling. Also, the pumpkin pie spice will compliment the pumpkin flavor.
• Sugar: Granulated
• Dry ingredients: Use all-purpose flour along with baking soda, baking powder and salt.
• Coating: Melted butter, ground cinnamon, and sugar.
• Donut pan: this makes a typical round donut hole. I purchased my donut hole pan on Amazon and love it. However, you can also use a mini muffin pan.

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.
• Combine. Mix the wet ingredients, then the dry ingredients and then combine them together.
• Add to pan. Use a small cookie scoop, add the batter into the cavity of the donut hole pan.

• Bake. Place the pan 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 melted butter and then roll in the cinnamon sugar and shake to coat.

Storing

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.
• 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.
• 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 make a double 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 microwave for 20-30 seconds.

More Pumpkin Recipes

• 2-Ingredient Pumpkin Brownies
• Best Pumpkin Pie
• Pumpkin Meringues
• No Bake Pumpkin Pie
• Pumpkin Sheet Cake
• Pumpkin Poke Cake

4.94 from 15 votes

Pumpkin Donut Holes

Pumpkin Donut Holes are made with real pumpkin puree and coated in delicious cinnamon, sugar and pumpkin pie spice. We make this delicious donut recipe during the Fall months and my family absolutely loves them!

Servings: 12 donut holes

Prep: 10 minutes mins

Cook: 15 minutes mins

Cooling Time: 5 minutes mins

Total: 30 minutes mins

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Ingredients

  

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• ▢ 1/2 cup vegetable oil
• ▢ 1 cup pumpkin puree (not pie filling)
• ▢ 1 1/4 cup sugar divided into 1 cup and 1/4 cup portions
• ▢ 2 large eggs
• ▢ 1 1/2 cup flour
• ▢ 1 tsp baking soda
• ▢ 1 tsp baking powder
• ▢ 1/4 tsp salt
• ▢ 1 3/4 tsp cinnamon ground, divided
• ▢ 1/2 tsp pumpkin pie spice
• ▢ 1/4 cup butter melted

Instructions

• 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, whisk the flour, baking soda, baking powder, salt, 3/4 tsp of cinnamon, and pumpkin pie spice until combined.
• Add the dry ingredients to the wet ingredients a little at a time mixing until all ingredients are combined.
• Using the small cookie scoop, add the batter into the openings of the prepared donut hole pan and bake at 350 degrees for 15 minutes.
• Place the butter in the microwave on high for 30 seconds or until melted and set aside.
• When the donut holes have baked allow them to cool for 5 minutes. Roll each hole into the melted butter and then roll in the cinnamon sugar mixture until covered.

Last Step:

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Equipment

• Donut hole pan
• Small Cookie Scoop

Nutrition

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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