Baked Pumpkin Donut Holes

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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!!

A hand grabbing in for a Baked Pumpkin Donut Holes that has a bite taken out of it.

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 is 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!

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Ingredients Needed
How to Make
How to Make in Advance
How to Freeze Baked Donut Holes
Frequently Asked Questions
Baked Pumpkin Donut Holes

White bowl of donut holes with a cinnamon sugar coating on them.

Check out the Google Webstory HERE!

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

flour in a clear bowl and pumpkin puree in another bowl

How to Make

Preheat the oven to 325 degrees.
In a bowl, mix all the wet ingredients until all are combined.
In a separate bowl, add all the dry ingredients and whisk.
Add the wet ingredients to the dry ingredients. Add in milk. Mix gently with a spatula until all are combined and mixed well.
Grease mini muffin pans. Using an ice cream scoop, scoop out batter into each mini muffin slot (about 1-2 tablespoons of batter).
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 zip-top 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.

pumpkin donut dough scooped out into a mini muffin tin before going into the oven.

baked donut holes in a mini muffin pan, melted buter in a sauce pan, and cinnamon sugar in a bag.

dipping donut Holes in melted butter in a saucepan and then tossing them in a bag with cinnamon and sugar.

How to Make in Advance

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.

rolling donuts in cinnamon sugar in a ziplock bag.

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 Baked 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 them 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 24 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 right before enjoying and serve!

Frequently Asked Questions

What can I use if I don't have a donut pan?

I do not have a donut pan for this recipe 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)

How to Make Donut Holes Ahead of Time

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.

How to Freeze Baked Pumpkin Donut Holes

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!

3 Baked Pumpkin Donut Holes on a plate, one with a bite out of it, one dipped in chocolate. a bowl of donuts in the background.

More Pumpkin Recipes!