Introduction

These classic pumpkin donut holes are a delightful autumn treat that combines warm spices with a tender, cake-like texture. Perfect for a cozy breakfast or snack, they’re easy to make and irresistible to eat.

A close-up view of a white bowl filled with small round doughnuts covered in a thick layer of sugar and cinnamon, each doughnut showing a golden-brown color with a slightly rough texture from the sugar coating. The doughnuts are tightly packed in the bowl, some showing lighter patches where the sugar is thicker. The bowl sits on a white marbled surface with a light blue cloth partially visible underneath. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 3/4 cups all-purpose flour
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground allspice
1/8 tsp ground cloves
2 tsp baking powder
1/2 tsp salt
3/4 cup pumpkin puree
1/2 cup milk
1/2 cup packed brown sugar
1/3 cup canola oil
1 large egg
1 tsp vanilla extract
4 tbsp melted unsalted butter (for coating)
2 tbsp ground cinnamon (for cinnamon sugar)
2/3 cup granulated sugar (for cinnamon sugar)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Lightly oil a mini muffin pan or coat it with nonstick spray to prevent sticking.
Step 2: In a large bowl, whisk together the flour, ground cinnamon, ground nutmeg, ground allspice, ground cloves, baking powder, and salt until evenly combined.
Step 3: In a separate bowl, whisk together the pumpkin puree, milk, brown sugar, canola oil, egg, and vanilla extract until smooth and well combined.
Step 4: Pour the wet ingredients over the dry ingredients and gently stir with a rubber spatula until just combined and no dry streaks remain. Be careful not to overmix; the batter should still look a bit lumpy.
Step 5: Using a small cookie scoop or spoon, evenly distribute the batter into the prepared mini muffin pan. Bake for 10-12 minutes or until a toothpick inserted comes out clean.
Step 6: While baking, combine the ground cinnamon and granulated sugar in a medium bowl to make the cinnamon sugar topping.
Step 7: When the donut holes are done, let them cool for 2 minutes. Dip each warm donut hole in the melted butter, then roll in the cinnamon sugar to coat. For extra coating, double-dip before placing on a wire rack.
Step 8: Allow the coated donut holes to cool completely on the wire rack before serving to let the coating set and avoid sogginess.

Tips & Variations

Use canned pumpkin puree for convenience, but fresh roasted pumpkin can enhance flavor.
For a dairy-free version, substitute milk with almond or oat milk and use melted coconut oil instead of butter for coating.
Sprinkle chopped nuts or drizzle a simple glaze over the donut holes for added texture and sweetness.

Storage

Store leftover pumpkin donut holes in an airtight container at room temperature for up to two days. They are best enjoyed fresh but can be refrigerated for up to 4 days. Reheat gently in a microwave or oven to restore warmth and soften the coating.

How to Serve

A close-up view of a white bowl filled with small, golden-brown round doughnuts covered evenly in granulated sugar. Each doughnut has a rough texture from the sugar crystals, and they are stacked on top of each other in a random pile inside the bowl. The bowl sits on a light blue cloth on a white marbled surface, enhancing the warm and cozy feel of the fried treats. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these pumpkin donut holes?

Yes, you can freeze baked and coated pumpkin donut holes. Place them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe container or bag. Thaw at room temperature and warm them in the oven before serving.

Can I bake these without a mini muffin pan?

If you don’t have a mini muffin pan, you can use a small baking dish or regular muffin tin, but the baking time might be longer, and the texture will differ slightly. Alternatively, try frying small spoonfuls of batter for a traditional donut hole texture.