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Baked Pumpkin Donut Holes with Cinnamon Sugar

Baked pumpkin donut holes with cinnamon sugar are soft, spiced bites baked in a mini muffin tin instead of fried. The warm cinnamon-sugar coating clings while they’re still hot for a cozy fall snack.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

For the donut holes
  • 1.5 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp pumpkin pie spice
  • 0.25 tsp salt
  • 0.5 cup canned pumpkin puree
  • 0.33 cup granulated sugar
  • 0.25 cup milk
  • 0.25 cup vegetable oil
  • 1 large egg
For coating
  • 0.33 cup unsalted butter, melted
  • 0.5 cup granulated sugar
  • 1 tbsp cinnamon

Equipment

  • 1 sheet pan
  • 1 mini muffin tin

Method
 

Bake the donut holes
  1. Preheat the oven to 350°F and grease a mini muffin tin with a light coating for easy release.
  2. Whisk together the all-purpose flour, baking powder, baking soda, pumpkin pie spice, and salt in a bowl until evenly combined.
  3. Whisk the canned pumpkin puree, granulated sugar, milk, vegetable oil, and large egg in a bowl until smooth.
  4. Pour the wet mixture into the dry ingredients and stir until just combined, with no visible flour streaks.
  5. Fill the mini muffin cups about two-thirds full and bake for 10–12 minutes at 350°F, until a toothpick inserted comes out clean.
Coat and serve
  1. While still warm, dip each donut hole into the melted unsalted butter so the tops absorb a light layer.
  2. Roll the butter-dipped donut holes in the cinnamon sugar mixture until fully coated, using gentle pressure to help it adhere.
  3. Serve warm or at room temperature for the best tender crumb and fragrant coating.

Notes

Pro tip: For the smoothest centers, stop mixing as soon as the batter comes together—overmixing can make donut holes tough. Store in an airtight container at room temperature for 1–2 days or refrigerate up to 4 days; rewarm briefly in the oven to refresh the coating. Freezing is yes—freeze cooled donut holes up to 2 months and thaw before reheating. For a dairy-free swap, use plant milk and dairy-free butter for the coating.