You'll love these tender little Baked Pumpkin Donut Holes. Tossed in cinnamon sugar, these are little sweet bites of pumpkin goodness!
I am not sure y'all are quite ready for these baked pumpkin donut holes!
Ok, well you probably are because all I have been seeing on Insta is PSL this and pumpkin that since the middle of August. NO THANKS!!
You know how I feel about this - BUT - this isn't about me. It's about YOU!
So I am giving all you pumpkin fans what you want! A BRAND NEW PUMPKIN RECIPE! That you are going to LOVE!
These baked pumpkin donut holes are tender and delicate with all the fall spices you are craving (cough cough *way too early* 😉 ) and covered in sweet cinnamon sugar goodness!
You won't be able to stop at just one. I promise.
And good news - no fancy equipment needed. Don't have a donut pan? No problem! All you need is a mini muffin pan *and a cookie scoop*. That is it!
Let's get to it!
Jump to:
Ingredients Needed
- Pumpkin Puree (not pumpkin pie filling)
- Oil
- Sugar
- Brown Sugar
- Egg
- Flour
- Pumpkin Pie Spice
- Baking Powder
- Nutmeg
- Vanilla
- Salt
- Baking Soda
- Milk
- Butter
- Cinnamon Sugar
How to Make Baked Pumpkin Donut Holes
- Preheat the oven to 325 degrees.
- In a bowl, mix all the wet ingredients until all combined.
- In a separate bowl, add all the dry ingredients and whisk.
- Add the wet ingredients into the dry ingredients. Add in milk. Mix gently with a spatula until all combined and mixed well.
- Grease mini muffin pans. Using an ice cream scoop, scoop out batter into each mini muffin slot.
- Place in the oven and bake for 15 minutes.
- While the muffins are baking, melt butter in a small saucepan. Add sugar and cinnamon into a gallon-size ziptop bag.
- Once the donuts are finished, gently remove them from the pan and place them in the small saucepan of butter and gently swirl around to lightly coat in butter. Do a couple of muffins at a time. Remove from the saucepan with a spoon and place in the bag with cinnamon and sugar. Gently toss around to generously coat in the cinnamon-sugar mixture.
- Remove and place on a platter. Repeat until all the donuts are finished. Serve immediately while hot.
How to Makes Pumpkin Donut Holes Ahead
I love being able to either make things ahead of time
OR
make sure the recipe has the ability to be made or prepped ahead of time. It just makes life so much easier IMO!
There is a downfall to this recipe - I know I know - not what you were expecting me to say.
But these donut holes are best enjoyed hot and fresh and do not really keep well. I have tried multiple times, but the beautiful cinnamon sugar coating turns into a sticky sugary soggy not good mess overnight. 🙁
Boo.
So if you would like to prep these ahead of time OR make extras and eat some, later on, this is what you need to do:
- Make the dough and bake the pumpkin donut holes completely. Let cool. If using the next day, store in an airtight container in the fridge. Toss in the butter and cinnamon sugar coating right before enjoying.
- The donuts won't be hot and fresh like straight out of the oven, but they are still good room temp.
- The biggest part is just making sure you coat in the cinnamon sugar right before you are wanting to enjoy.
How to Freeze Donut Holes
Good news! These freeze super well!
So if you are making ahead of time any longer than a day in advance, I recommend you freeze these.
- Bake as directed. Let cool. Place donut holes onto a baking sheet and place in the freezer for 30 minutes to let harden and freeze. Then place in a freezer-safe ziptop bag or vacuum seal. Place in the freezer for up to 6 months.
- To thaw - place in the fridge for 34 hours to thaw. When ready to use, place on the counter for an hour to bring to room temp (unless you want them to be chilled), and then dip in the butter and cinnamon-sugar mixture and serve!
More Pumpkin Recipes!
- Old Fashioned Pumpkin Loaf with Cream Cheese Frosting
- Southern Pumpkin Pie
- Pumpkin Cookies with Brown Butter Icing
- Super Soft Pumpkin Bars with Cream Cheese Frosting
- Pumpkin Spice Trail Mix
- Soft Pumpkin Scones with a Maple Drizzle
I do not have a donut pan so you're in luck!
You just need a mini muffin pan for these pumpkin-baked donut holes! Here is a big 24 one off of Amazon! (*affiliate link)
Yes, but IMO these are best enjoyed hot and fresh!
But if you need to prep ahead, this is how you do it.
1. Make the dough and bake the pumpkin donut holes completely. Let cool. If using the next day, store in an airtight container in the fridge. Toss in the butter and cinnamon sugar coating right before enjoying.
2. The biggest part is just making sure you coat in the cinnamon sugar right before you are wanting to enjoy it.
1. Bake as directed. Let cool. Place donut holes onto a baking sheet and place in the freezer for 30 minutes to let harden and freeze. Then place in a freezer-safe ziptop bag or vacuum seal. Place in the freezer for up to 6 months.
2. To thaw - place in the fridge for 34 hours to thaw. When ready to use, place on the counter for an hour to bring to room temp (unless you want them to be chilled), and then dip in the butter and cinnamon-sugar mixture and serve!
Baked Pumpkin Donut Holes
- Total Time: 40 minutes
- Yield: 24 1x
- Diet: Vegetarian
Description
You'll love these tender little Baked Pumpkin Donut Holes. Tossed in cinnamon sugar, these are little sweet bites of pumpkin goodness!
Ingredients
- ¾ Cup Pumpkin Puree (not pumpkin pie filling)
- ¼ Cup Oil
- ¼ Cup Sugar
- 2 Tablespoons Brown Sugar
- 1 Egg
- 1 ⅓ Cup Flour
- 1 Teaspoon Pumpkin Pie Spice
- ¾ Teaspoon Baking Powder
- ½ Teaspoon Nutmeg
- ½ Teaspoon Vanilla
- ¼ Teaspoon Salt
- ⅛ Teaspoon Baking Soda
- ½ Cup Milk
Topping
- ¼ Cup Butter - melted
- ⅔ Cup Sugar
- 1 Tablespoon Cinnamon
Instructions
- Preheat the oven to 325 degrees.
- In a bowl, mix all the wet ingredients until all combined.
- In a separate bowl, add all the dry ingredients and whisk.
- Add the wet ingredients into the dry ingredients. Add in milk. Mix gently with a spatula until all combined and mixed well.
- Grease mini muffin pans. Using a cookie scoop, scoop out batter into each mini muffin slot.
- Place in the oven and bake for 15 minutes.
- While the muffins are baking, melt butter in a small saucepan. Add sugar and cinnamon into a gallon-size ziptop bag.
- Once the donuts are finished, gently remove them from the pan and place them in the small saucepan of butter and gently swirl around to lightly coat in butter. Do a couple of muffins at a time. Remove from the saucepan with a spoon and place in the bag with cinnamon and sugar. Gently toss around to generously coat in the cinnamon-sugar mixture.
- Remove and place on a platter. Repeat until all the donuts are finished. Serve immediately while hot.
Notes
- These do not keep very well. They are best enjoyed hot and fresh. If you would like to make extras for later, store in the fridge until needed and skip rolling in butter and cinnamon sugar until right before enjoying. Refer to post for various ways to make ahead and freeze.
- Here is a big 24 mini muffin pan off of Amazon that will work great for this recipe (*affiliate link)
- Prep Time: 15 minutes
- 10 minutes:
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 104
- Sugar: 8.9 g
- Sodium: 37.3 mg
- Fat: 4.7 g
- Carbohydrates: 14.8 g
- Fiber: 0.4 g
- Protein: 1.3 g
- Cholesterol: 13.3 mg
Keywords: Baked Pumpkin Donut Holes
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