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Pumpkin Donut Holes

Pumpkin donut holes coated in sugar, with a few bitten to show their moist orange interior.
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These baked pumpkin donut holes are soft, fluffy, and coated in cinnamon sugar—perfect for a cozy fall breakfast or dessert. Made in a mini muffin pan, they’re easy to whip up and full of warm spices and rich pumpkin flavor.

Ingredients

Scale
  • 2 cups all-purpose flour (spooned and leveled)
  • 2 teaspoons baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup light brown sugar
  • 1 large egg
  • 1/2 cup milk
  • 1/4 cup unsalted butter (melted and slightly cooled)
  • 1 teaspoon vanilla extract
  • 6 tablespoons unsalted butter (melted, for coating)
  • 3/4 cup granulated sugar (for coating)
  • 1 1/2 tablespoons ground cinnamon (for coating)

Instructions

  1. Preheat oven to 350°F (175°C) and grease a mini muffin pan.
  2. In a large bowl, whisk together flour, baking powder, pumpkin pie spice, nutmeg, and salt.
  3. In another bowl, mix pumpkin puree, brown sugar, egg, milk, melted butter, and vanilla extract.
  4. Combine the wet and dry ingredients, stirring until just combined.
  5. Spoon or pipe the batter into mini muffin tin cavities, filling each about 3/4 full.
  6. Bake for 11–13 minutes, or until a toothpick inserted comes out clean.
  7. Cool in the pan for 5 minutes, then transfer to a wire rack.
  8. In one bowl, melt butter for coating. In another, mix cinnamon and sugar.
  9. Dip each donut hole into melted butter, then roll in cinnamon sugar to coat evenly.
  10. Serve immediately and enjoy!

Notes

  • Use only pure pumpkin puree, not pumpkin pie filling.
  • Donut holes are best enjoyed the same day.
  • You can freeze them uncoated and roll in cinnamon sugar just before serving.
  • A mini muffin tin works great as a donut hole mold.

Nutrition

Find it online: https://recipeeasily.com/pumpkin-donut-holes-recipe/