These pumpkin spice donut holes are soft, tender, and perfectly spiced, making them a cozy treat for fall or any time of year.
Packed with fiber from pumpkin puree and lightly sweetened with brown sugar, they’re a wholesome twist on a classic donut.
Since they’re baked instead of fried, they’re lower in fat yet still satisfy that sweet craving.
Quick to prepare, they’re a great choice for everyday snacking, gatherings, or meal-prep friendly desserts.
Pumpkin Spice Donut Holes
Equipment
- 1 large mixing bowl
- 1 whisk
- 1 Mini muffin tin (24-count)
- 1 small bowl
- 2 spoons or a small scoop
- Cooling rack
Ingredients
For the Donut Holes:
- ¾ cup pumpkin puree
- ½ cup brown sugar
- ⅓ cup unsalted butter melted
- ½ cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
For the Topping:
- 4 tablespoons unsalted butter melted
- ⅔ cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat and Prepare the Pan: Begin by setting your oven to 350°F (175°C) so it has time to heat fully before you add the batter. While the oven warms, lightly grease a 24-count mini muffin pan with cooking spray or brush with melted butter. This preparation helps prevent sticking and ensures the donut holes come out clean and round.
- Combine Wet Ingredients: In a large mixing bowl, add the pumpkin puree, brown sugar, melted butter, milk, egg, and vanilla extract. Use a whisk to mix the ingredients until smooth and creamy. Ensure the melted butter is slightly cooled before adding to avoid cooking the egg. This step creates a moist base that contributes to the softness of the donut holes.
- Mix Dry Ingredients Separately: In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Sifting or thorough whisking helps remove lumps and evenly distributes the spices and leavening agents for consistent texture and flavor throughout the donut holes.
- Combine Wet and Dry Mixtures: Gradually add the dry mixture into the wet pumpkin mixture. Stir gently with a spatula or wooden spoon just until all flour is incorporated. Avoid overmixing to prevent developing gluten, which can make the donut holes dense rather than fluffy. The batter should be thick and slightly soft.
- Fill the Muffin Pan: Using a small cookie scoop or two spoons, carefully spoon the batter into the prepared muffin wells. Fill each cavity nearly to the top, leaving a small gap for expansion during baking. Uniform filling ensures even baking and consistent texture for all donut holes.
- Bake the Donut Holes: Place the muffin pan in the center rack of the oven and bake for 10–12 minutes. The donut holes are done when they are lightly springy to the touch or when a toothpick inserted into the center comes out clean. Overbaking may result in dryness, so check them closely near the end of the baking time.
- Cool Before Handling: Once baked, remove the muffin pan from the oven and allow the donut holes to cool in the pan for 5–10 minutes. This resting period helps them firm slightly, making removal easier without breaking. Transfer them gently to a wire cooling rack for further cooling.
- Prepare the Cinnamon-Sugar Coating: In a small bowl, combine the granulated sugar and cinnamon, whisking until uniform. In another small bowl, melt the butter. These two coatings add both sweetness and a warm spice flavor that makes the donut holes irresistible.
- Coat the Donut Holes: One at a time, roll each donut hole in the melted butter until fully coated, then immediately roll in the cinnamon-sugar mixture. This double coating creates a flavorful crust and enhances the aroma. Repeat for all donut holes, ensuring an even layer of coating on each piece.
- Serve and Enjoy Warm: Arrange the coated donut holes on a serving plate or platter. They’re best enjoyed fresh and warm, when the coating is fragrant and the inside remains tender. These treat-sized delights work wonderfully as a snack, dessert, or accompaniment to coffee or tea for cozy indulgence.
Notes
- Pumpkin puree keeps the donut holes moist, tender, and naturally sweet.
- Baking instead of frying makes them lighter and less oily while still delicious.
- Freshly ground cinnamon and nutmeg give the best, warm flavor.
- Rolling the donuts in butter before cinnamon sugar ensures a perfect coating.
- Serve them warm for maximum flavor and texture.
Chef’s Secrets for Perfect Donut Holes
The key to these pumpkin spice donut holes lies in balancing moisture and structure.
Pumpkin puree adds natural sweetness and softness, but it’s important not to add extra liquid beyond what the recipe calls for—otherwise, the batter can become too dense.
Always cool the melted butter slightly before mixing it with the egg to avoid curdling.
Another tip is to avoid overmixing the batter once the dry and wet ingredients are combined, as too much stirring develops the gluten and leads to tougher donuts.
Finally, using a mini muffin tin instead of a standard one ensures they bake evenly and achieve that signature round “donut hole” look.
Serving Suggestions for Cozy Enjoyment
These donut holes are best enjoyed fresh from the oven, still warm, and coated in their sweet cinnamon sugar crust.
Pair them with a hot beverage like coffee, chai, or spiced tea for a cozy afternoon snack.
For gatherings, serve them on a platter alongside other seasonal treats such as apple slices, caramel dip, or spiced nuts.
They also make a fun brunch addition, where their bite-sized shape complements savory dishes like quiche or scrambled eggs.
If you want to elevate them for dessert, serve with a drizzle of caramel sauce or a side of whipped cream for dipping.
Storage Tips for Lasting Freshness
To keep these donut holes fresh, store them in an airtight container at room temperature for up to two days.
If you need them to last longer, refrigerate them for up to four days, though be sure to let them come back to room temperature or warm them slightly in the microwave before serving, as refrigeration can firm them up.
For longer storage, freeze uncoated donut holes in a single layer on a baking sheet, then transfer them to a freezer bag once solid.
When ready to enjoy, thaw at room temperature and roll them in butter and cinnamon sugar just before serving to restore that freshly made flavor.
Frequently Asked Questions
1. Can I use homemade pumpkin puree?
Yes, homemade pumpkin puree works well. Just make sure it’s not watery—strain out excess liquid before using to prevent soggy donuts.
2. Can I substitute whole wheat flour?
You can replace half the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber. Using all whole wheat may make them too dense.
3. Can I make these dairy-free?
Absolutely! Substitute the milk with almond, oat, or soy milk, and use a dairy-free butter alternative for both the batter and the coating.
4. How can I make them less sweet?
Reduce the brown sugar slightly in the batter or coat only half the donut holes in cinnamon sugar. They’ll still be flavorful thanks to the pumpkin and spices.
5. Can I prepare the batter ahead of time?
It’s best to bake the batter right after mixing, as the leavening agents begin working immediately.
However, you can measure and prepare the dry and wet ingredients separately the day before, then combine them just before baking.
