Baked Pumpkin Donut Holes: Your Go-To Fall Treat

There’s an undeniable magic in the air as summer gracefully bows out, making way for the crisp embrace of autumn. The leaves begin their spectacular transformation, painting landscapes in hues of fiery red, golden yellow, and rustic orange. It’s a season that beckons us indoors, inviting cozy sweaters, warm mugs of spiced tea, and the delightful aroma of baking filling our homes. For many, fall officially marks the start of pumpkin spice season, a time when kitchens become hubs of comforting culinary creations. And what better way to celebrate this beloved season than with a batch of irresistible baked pumpkin donut holes?

Imagine biting into a soft, cakey morsel, rich with the flavors of pumpkin and a delicate blend of fall spices, all enveloped in a glistening coating of cinnamon sugar. These are not just any donut holes; they are a perfectly portable embodiment of autumn joy, easily made right in your mini muffin pan. Forget the mess and fuss of deep-frying; these baked beauties offer all the deliciousness with a lighter, more wholesome feel. They are truly the quintessential fall delight, ideal for breakfast, a cozy brunch, or an afternoon pick-me-up.

As the leaves begin to tumble and the air turns cool, my mind drifts to upcoming autumn adventures. Soon, we’ll be heading to a charming lake house in Massachusetts with family, a perfect setting for creating cherished memories. And you can bet your bottom dollar that a freshly baked batch of these delightful pumpkin donut holes will be making an appearance. Whether they’re generously shared or secretly savored (that is always the question!), they’re guaranteed to be a highlight of any fall gathering. Their tender crumb and warming spices are simply impossible to resist—trust me, stopping at just one will be your biggest challenge!

Ready to welcome fall with open arms and tantalizing aromas? This recipe for cinnamon sugar baked pumpkin donut holes is incredibly straightforward, resulting in a treat that’s moist, buttery, and packed with seasonal flavor. It’s a fantastic way to satisfy your sweet tooth while embracing the best season of the year. Let’s dive into creating these simple yet sensational autumn delights that will have everyone asking for more.

Baked Pumpkin Donut Holes

Yield: 24 donut holes (mini muffins)

Rating: 4.8 out of 5 stars (32 reviews)

Ingredients

For the Donut Holes:

• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1/8 teaspoon ground cloves
• 1/3 cup canola oil (or other neutral-flavored oil)
• 1/2 cup light brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 3/4 cup canned pumpkin puree (not pumpkin pie filling)
• 1/2 cup milk (dairy or non-dairy alternatives work well)

For the Cinnamon Sugar Coating:

• 4 tablespoons unsalted butter, melted
• 2/3 cup granulated sugar
• 1 1/2 tablespoons ground cinnamon

Instructions

1. Prepare Your Pan & Preheat Oven: Preheat your oven to 350° F (175° C). Generously spray one 24-cup mini muffin tin or two 12-cup mini muffin tins with baking spray. Set aside. This ensures your donut holes release easily after baking.
2. Combine Dry Ingredients: In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, salt, ground cinnamon, ground nutmeg, ground allspice, and ground cloves. Whisking helps to evenly distribute the leavening agents and spices, ensuring a consistent flavor and texture throughout your donut holes.
3. Combine Wet Ingredients: In a separate, larger bowl, whisk together the canola oil, light brown sugar, large egg, vanilla extract, canned pumpkin puree, and milk until the mixture is smooth and well combined. Ensure there are no lumps of brown sugar remaining.
4. Mix Batter: Gradually add the dry ingredients to the wet ingredients. Mix gently until just combined. Be careful not to overmix the batter, as this can lead to tough donut holes. A few streaks of flour are acceptable; overmixing develops gluten, which we want to avoid for a tender crumb.
5. Bake the Donut Holes: Divide the batter evenly among the prepared mini muffin cups. Fill each cup about two-thirds full. Bake for 10-12 minutes, or until a wooden toothpick inserted into the center of a donut hole comes out clean. The tops should be lightly golden and spring back when gently touched.
6. Prepare Cinnamon Sugar Coating: While your donut holes are baking, prepare the glorious cinnamon sugar coating. In one small bowl, melt the unsalted butter. In another shallow bowl, combine the granulated sugar and 1 1/2 tablespoons of ground cinnamon, stirring until thoroughly mixed.
7. Coat & Serve: Once baked, remove the donut holes from the oven and let them cool in the pan for just 2 minutes. This brief cooling period helps them firm up slightly. While still warm, carefully remove each donut hole from the muffin tin. Dip each warm donut hole into the melted butter, ensuring it’s fully coated, then immediately roll it generously in the cinnamon sugar mixture until completely covered. Serve your irresistible baked pumpkin donut holes warm or at room temperature.
8. Enjoy! Gather your loved ones and delight in these comforting, spiced treats.

Why You’ll Fall in Love with These Baked Pumpkin Donut Holes

Beyond their delightful flavor, these baked pumpkin donut holes offer a myriad of reasons to become a staple in your fall baking repertoire. First and foremost, they’re baked, not fried. This significantly reduces the fat content, makes for a much easier cleanup, and eliminates the lingering smell of frying oil in your kitchen. They achieve a wonderful cake-like texture that’s tender, moist, and perfectly spiced, making them a fantastic alternative to traditional donuts.

The use of a mini muffin pan makes them incredibly convenient. Each donut hole is a perfectly portioned bite-sized treat, great for snacking without guilt or serving a crowd. They’re also surprisingly quick to make, meaning you can whip up a batch on a whim whenever a pumpkin craving strikes. The aroma alone as they bake is enough to set a wonderfully festive fall mood in your home.

The Art of Fall Spices: Elevating Your Pumpkin Donut Holes

The magic in these pumpkin donut holes lies not just in the pumpkin itself, but in the harmonious blend of warm, inviting spices. We use cinnamon, nutmeg, allspice, and cloves—a classic quartet that sings of autumn. Each spice plays a vital role:

• Cinnamon: The star of the show, providing a sweet, woody warmth that’s synonymous with fall. It’s prominently featured in both the batter and the generous coating.
• Nutmeg: Offers a slightly sweet, pungent, and subtly earthy note that pairs beautifully with pumpkin.
• Allspice: As its name suggests, it provides a medley of flavors reminiscent of cloves, nutmeg, and cinnamon, tying the spice blend together.
• Cloves: A powerful spice used sparingly, cloves add a deep, warm, and slightly peppery undertone that adds complexity without overpowering.

Feel free to adjust the spice levels to your preference. If you love a bolder spice profile, a pinch more of any of these can elevate the flavor even further. For those who prefer a simpler taste, you can stick to just cinnamon and nutmeg.

Tips for Baking Perfect Pumpkin Donut Holes Every Time

Achieving bakery-quality homemade donut holes is simpler than you think with a few key tips:

• Measure Flour Correctly: Always spoon flour into your measuring cup and level it off with a straight edge. Scooping directly can compact the flour, leading to too much flour and a dry, dense donut.
• Don’t Overmix: This cannot be stressed enough for tender baked goods. Mix the wet and dry ingredients only until just combined. Overmixing develops gluten, resulting in a tough, chewy texture rather than a light, cakey one.
• Use Real Pumpkin Puree: Ensure you are using 100% pure canned pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains added sugars and spices that will alter the flavor and sweetness of your donut holes.
• Grease Your Pan Thoroughly: Even with non-stick pans, a good spray with baking spray (the one with flour) ensures easy release of your delicate donut holes.
• Coat While Warm: The melted butter and cinnamon sugar adhere best when the donut holes are still warm from the oven. Don’t let them cool completely before coating!

Serving Suggestions and Delicious Variations

These versatile baked pumpkin donut holes are perfect for a variety of occasions:

• Breakfast or Brunch: Serve them alongside coffee, tea, or a glass of milk for a delightful start to your day.
• Dessert: They make a lighter dessert option after a hearty fall meal.
• Snack Time: A perfect pick-me-up for an afternoon treat.
• Party Treat: Arrange them on a platter for a crowd-pleasing addition to any fall gathering.
• Gifting: Package a small batch in a pretty box or bag for a thoughtful homemade gift.

Want to get creative? Here are a few delicious variations:

• Maple Glaze: Instead of cinnamon sugar, whisk together powdered sugar with a splash of maple syrup and milk to create a rich glaze. Dip the cooled donut holes into the glaze.
• Cream Cheese Glaze: Beat softened cream cheese with powdered sugar, vanilla, and a touch of milk for a decadent frosting.
• Chocolate Chip: Fold 1/4 cup of mini chocolate chips into the batter before baking for a sweet surprise.
• Nutty Crunch: Add finely chopped pecans or walnuts to the cinnamon sugar coating for an extra texture and flavor boost.
• Different Spices: Experiment with gingerbread spice mix or apple pie spice for a slightly different flavor profile.

Storage Instructions

These homemade donut holes are best enjoyed fresh, ideally on the day they are baked. However, if you have leftovers, store them in an airtight container at room temperature for up to 2-3 days. While they will lose some of their initial crispness, their flavor remains delightful. For a ‘just-baked’ experience, a quick 10-15 second reheat in the microwave can work wonders.

You can also freeze un-coated baked donut holes for up to 2 months. Thaw them at room temperature, then warm slightly and coat as directed in the recipe for a fresh batch anytime!

Embrace the Flavors of Autumn!

There’s something incredibly satisfying about baking seasonal treats, and these baked pumpkin donut holes with cinnamon sugar perfectly capture the essence of fall. They’re simple to make, utterly delicious, and fill your home with the most inviting aromas. So, grab your mini muffin pan, gather your ingredients, and prepare to delight in these wonderful autumn morsels. Happy baking, and happy fall, y’all!