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Pumpkin Donut Holes

close up shot of a bowl of pumpkin donut holes coated with sugar
Pumpkin donut holes are sweet treats that are baked to pumpkin spice perfection and smothered in a sweet cinnamon mixture.
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Table of Contents
  1. PUMPKIN DONUT HOLES INGREDIENTS
  2. HOW TO MAKE THIS PUMPKIN DONUT HOLES RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. MORE RECIPES YOU’LL LOVE
  6. JUMP TO RECIPE

Sugar, pumpkin spice and everything nice make these cute little pumpkin donut holes a sure treat this fall. The donuts are full of pumpkin flavor and baked to fluffy perfection before being covered in a sweet cinnamon sugar coating.

If you like these baked pumpkin donut holes, check out our spiced pumpkin donuts and pumpkin chocolate chip cookies. Both are delicious ways to bring the flavors of fall into your kitchen.

PUMPKIN DONUT HOLES INGREDIENTS

You’ll need:

  • 3 cups all-purpose flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 2 teaspoons of pumpkin pie spice
  • 1 teaspoon salt
  • ½ cup buttermilk
  • 1 cup canned pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 2 tablespoons unsalted butter

Topping:

  • ¼ cup unsalted butter, melted
  • ¾ cup of sugar
  • 1 tablespoon ground cinnamon

PRO TIP:

Watch out when you are at the grocery store that you buy pure pumpkin puree and not canned pumpkin pie filling.

SUBSTITUTIONS AND ADDITIONS

PUMPKIN PIE SPICE: If you’re like me, you always have some pumpkin pie spice on hand. If not, you can make your own by combining ¼ teaspoon each of ground nutmeg, ground ginger, ground cloves, and ground allspice.

BUTTERMILK: You can make your own buttermilk using whole or 2% milk and lemon juice or distilled vinegar. For every 1 cup of milk, stir in 1 tablespoon of lemon juice or vinegar.

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HOW TO MAKE THIS PUMPKIN DONUT HOLES RECIPE

STEP ONE: Preheat the oven to 350°F. 

STEP TWO: Line two baking sheets with silicone baking mats or parchment paper and sprayed with nonstick cooking spray. 

STEP THREE: In a large bowl, combine flour, sugar, baking powder, pumpkin pie spice, and salt. Set flour mixture aside. 

STEP, FOUR: In a separate large mixing bowl, stir together the remaining ingredients (buttermilk, pumpkin puree, vanilla, egg, and butter).

STEP FIVE: Stir the wet ingredients into dry ingredients. Stir just until well mixed. The batter will be thick. 

STEP SIX: Scoop 1 tablespoon size amounts and shape them into balls using your hands. You’ll want to grease your hands for this step. 

PRO TIP:

A medium cookie scoop is a great tool to measure out just about the right amount of donut batter.

STEP SEVEN: Place balls two inches apart on baking sheets. Bake one sheet at a time. 

PRO TIP:

You can also make these donut holes in a mini muffin pan.

STEP EIGHT: Bake for 14 to 15 minutes or until a toothpick inserted in the middle of the donut hole comes out clean. 

STEP NINE: Let cool for 5 minutes before adding the topping.

For the Topping:

STEP ONE: Place half of the donut holes in a large, resealable food storage bag. Pour half the melted butter into the bag and shake well to coat all donut holes. Remove the donut holes from the bag and set them aside. Repeat the steps with the rest of the donut holes and melted butter. 

STEP TWO: In a small bowl, combine cinnamon and sugar. Pour cinnamon sugar mixture into a clean food storage bag, add half the buttered donut holes and shake well to coat. Remove from the bag and set on the baking tray to cool. Repeat with the other half of the donut holes.

STEP THREE: Remove the donut holes from the bag and serve warm. 

HOW TO SERVE

When pumpkin season is in full swing, these donut holes are a special treat. There is something extra fun about eating donut holes that kids and grown-ups alike love. They are such adorable, bite-sized confections. Serve up a batch as a fun afternoon snack or an extra special treat on a fall breakfast table. Add hot chocolate or a homemade pumpkin spice latte to wash them down.

STORAGE

ON THE COUNTER: Store leftovers of these amazing donuts at room temperature in an airtight container for 3 to 4 days.

IN THE FREEZER: We do not recommend freezing these donut holes.

Even better than from the donut shop, these pumpkin spice donut holes are a delicious treat. They come out of the oven light and airy and once coated in cinnamon and sugar, they are just the right size for snacking.

FREQUENTLY ASKED QUESTIONS

Can I make these in a mini muffin tin?

This great recipe works either on a baking sheet or in a mini muffin tin. You could even bake them in a donut pan and just reduce the baking time to about 10 minutes.

Can I freeze donut holes?

This easy recipe is best enjoyed fresh or within a couple of days. They don’t freeze well so we recommend enjoying them right away.

Can I make my own homemade pumpkin puree?

If you would prefer to use homemade pumpkin puree rather than store-bought, you certainly can make this substitution for these cinnamon sugar pumpkin donut holes.

MORE RECIPES YOU’LL LOVE

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close up shot of a bowl of pumpkin donut holes coated with sugar

Pumpkin Donut Holes

5 from 1 vote
Pumpkin donut holes are sweet treats that are baked to pumpkin spice perfection and smothered in a sweet cinnamon mixture.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 40 donut holes

Ingredients
  

  • 3 cups all-purpose flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon salt
  • ½ cup buttermilk
  • 1 cup pumpkin puree canned
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 2 tablespoons unsalted butter

Topping

  • ¼ cup unsalted butter melted
  • ¾ cup sugar
  • 1 tablespoon ground cinnamon

Instructions
 

  • Preheat the oven to 350°F.
  • Line two baking sheets with silicone baking mats.
  • In a large bowl, stir together flour, sugar, baking powder, pumpkin pie spice, and salt.
  • In a separate bowl, stir together the remaining ingredients (buttermilk, pumpkin puree, vanilla, egg, and butter).
  • Stir the wet ingredients into dry ingredients. Stir just until well mixed. Batter will be thick.
  • Scoop 1 tablespoon size amounts and shape them into balls using your hands. You’ll want to grease your hands for this step.
  • Place balls two inches apart on baking sheets. Bake one sheet at a time.
  • Bake for 14 to 15 minutes or until a toothpick inserted in the middle of the donut hole comes out clean.
  • Let cool for 5 minutes before adding the topping.

Topping

  • Place half of the donut holes in a large, resealable food storage bag. Pour half the melted butter into the bag and shake well to coat all donut holes. Remove the donut holes from the bag and set them aside. Repeat the steps with the rest of the donut holes and melted butter.
  • In a small bowl, stir together cinnamon and sugar. Pour cinnamon sugar mixture into a clean food storage bag, add half the buttered donut holes and shake well to coat. Remove from the bag and set on the baking tray to cool. Repeat with the other half of the donut holes.
  • Remove the donut holes from the bag and serve warm.

Notes

PRO TIP: Watch out when you are at the grocery store that you buy pure pumpkin puree and not canned pumpkin pie filling.
 
PRO TIP: A medium cookie scoop is a great tool to measure out just about the right amount of donut batter.
PRO TIP: You can also make these donut holes in a mini muffin
Adapted from https://astepinthejourney.com/2013/09/pumpkin-spice-baked-donut-hole-recipe.html
 
 

Nutrition

Calories: 90kcal | Carbohydrates: 17g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 64mg | Potassium: 51mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1019IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg
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