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Baked Pumpkin Donut Holes with Cinnamon Sugar

Baked pumpkin donut holes with cinnamon sugar are soft, fluffy, and spiced with pumpkin pie spice. Baked in a donut hole or mini muffin pan, they spring back when done and get coated in buttery cinnamon sugar.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin Donut Holes
  • 1.5 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1.5 tsp pumpkin pie spice
  • 0.5 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.25 cup granulated sugar
  • 0.25 cup light brown sugar
  • 0.5 cup pumpkin purée
  • 1 large egg
  • 0.25 cup whole milk
  • 0.25 cup vegetable oil
  • 1 tsp vanilla extract
Cinnamon Sugar Coating
  • 3 tbsp unsalted butter melted
  • 0.5 cup granulated sugar
  • 2 tsp ground cinnamon

Equipment

  • 1 donut hole pan
  • 1 mini muffin pan

Method
 

Prep the oven and pan
  1. Preheat the oven to 350°F (175°C). Lightly grease a donut hole pan or mini muffin pan.
Mix dry ingredients
  1. In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, pumpkin pie spice, ground cinnamon, and ground nutmeg.
Mix wet ingredients
  1. In another bowl, whisk together the granulated sugar, light brown sugar, pumpkin purée, large egg, whole milk, vegetable oil, and vanilla extract until smooth.
Combine and fill
  1. Fold the wet ingredients into the dry ingredients until just combined, and do not overmix.
  2. Fill each cavity about ¾ full.
Bake and cool
  1. Bake for 10–13 minutes at 350°F (175°C), or until the tops spring back when lightly touched.
  2. Cool in the pan for 5 minutes before transferring to a wire rack.
Coat with cinnamon sugar
  1. Brush each warm donut hole with melted unsalted butter.
  2. Toss immediately in the cinnamon sugar mixture until evenly coated.
Serve
  1. Serve warm or at room temperature with coffee, hot apple cider, or chai tea.

Notes

For best coating, brush with melted butter and toss in cinnamon sugar right away while the donut holes are still warm. Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate up to 4 days; rewarm briefly in the oven or microwave. Freezing is yes—freeze in a sealed bag for up to 2 months and thaw before reheating. Dietary swap: use a 1:1 gluten-free all-purpose flour blend to make them gluten-free (check that your blend includes xanthan gum).