Baked Pumpkin Donut Holes

Baked Pumpkin Donut Holes: Your New Fall Obsession (No Fryer Required!)

Hey friends, Jackson from Food Meld here! Can you smell it? That crisp, golden-hour kind of air that only comes when summer finally hands the reins over to fall. It’s my absolute favorite season in the kitchen – sweaters on, windows cracked, and the oven humming with cozy magic. And nothing screams “autumn joy” quite like the smell of pumpkin and cinnamon swirling through your house. But let’s be real: hauling out a fryer for donuts? *Hard pass.* That’s why I’m obsessed with these Baked Pumpkin Donut Holes. Imagine: pillowy-soft pumpkin spice bites, fresh from the oven, dunked in melted butter and rolled in crackly cinnamon sugar… all without a single drop of hot oil. They’re like little hugs for your taste buds! Perfect for lazy Sunday brunches, after-school snacks (watch ’em disappear!), or that “I deserve something awesome” moment with your coffee. Best part? They come together faster than you can say “pumpkin spice latte.” Let’s turn your kitchen into the coziest donut shop in town – no deep fryer required.

Grandma’s Apron & Pumpkin Patches

Every time I make these, I’m instantly 8 years old again, standing on a step-stool in my grandma’s Tennessee kitchen. See, every October, we’d drive out to the pumpkin patch – me hunting for the most *perfectly* lopsided gourd while Grandma eyed the pie pumpkins. Back home, she’d roast ’em until the kitchen smelled like caramelized sunshine. One rainy day, she surprised me with her “magic pumpkin buttons” (her code for donut holes). She’d let me dunk the warm puffs in butter, then shake ’em like maracas in a paper bag full of cinnamon sugar. We’d end up powdered from fingertips to elbows, giggling as we taste-tested “just one more.” That messy, joyful chaos? That’s the heart of Food Meld. These baked beauties are my tribute to her – all the nostalgic flavor, minus the fryer splatters. When you bite into that tender crumb, I hope you feel that same sprinkle of magic.

Baked Pumpkin Donut Holes

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• Author: Jackson Walker
• Total Time: 30 minutes
• Yield: 48 - 54 donut holes 1x

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Description

Soft, fluffy, and spiced just right—these Baked Pumpkin Donut Holes are rolled in buttery cinnamon sugar for that classic donut shop feel without the fryer. Perfect for fall brunches, snacks, or cozy dessert platters, and with a double batch, there’s plenty to go around.

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Ingredients

Scale 1x2x3x

For the Donuts

3½ cups all-purpose flour

4 tsp baking powder

1 tsp salt

2 tsp pumpkin pie spice

1 tsp ground nutmeg

1½ cups pumpkin purée (not pumpkin pie filling)

1 cup brown sugar

⅔ cup vegetable oil

2 large eggs

2 tsp vanilla extract

1 cup milk

For the Cinnamon Sugar Coating

1 cup (2 sticks) unsalted butter, melted

1⅓ cups granulated sugar

2 tbsp cinnamon

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Instructions

Preheat oven to 350°F (175°C). Grease mini muffin tins or donut hole pans.

In a bowl, whisk flour, baking powder, salt, pumpkin pie spice, and nutmeg.

In a separate bowl, mix pumpkin purée, brown sugar, oil, eggs, vanilla, and milk until smooth.

Gradually add dry ingredients to wet, mixing just until combined.

Spoon batter into muffin cups, filling about ¾ full.

Bake 10–12 minutes or until a toothpick comes out clean. Let cool slightly.

Dip warm donut holes in melted butter, then roll in cinnamon sugar mixture.

Serve warm or at room temperature.

• Prep Time: 15 minutes
• Cook Time: 15 minutes

Nutrition

• Calories: 130 / serving
• Sugar: 9g / serving
• Sodium: 110mg / serving
• Saturated Fat: 3.5g / serving
• Carbohydrates: 17g / serving
• Protein: 2g / serving
• Cholesterol: 22mg / serving

Your Flavor Toolkit: Simple Ingredients, Big Wow

For the Donuts:

• 3½ cups all-purpose flour – The trusty foundation! Spoon & level it – don’t scoop from the bag or they’ll be dense. Gluten-free? Swap 1:1 with a quality GF blend.
• 4 tsp baking powder – Our lift-off crew! Make sure yours is fresh (test it with hot water – if it fizzes, you’re golden).
• 1 tsp salt – Balances the sweetness. Sea salt or kosher works best.
• 2 tsp pumpkin pie spice – Autumn in a jar! No stash? Make your own: 1½ tsp cinnamon + ¼ tsp each ginger, nutmeg, cloves.
• 1 tsp ground nutmeg – The secret whisper of warmth. Freshly grated? *Chef’s kiss.*
• 1½ cups pumpkin purée – NOT pie filling! Canned is perfect (Libby’s is my ride-or-die). Squeeze excess moisture in a towel if it looks watery.
• 1 cup brown sugar – Adds molasses depth. Light or dark works – dark gives more caramel vibes.
• ⅔ cup vegetable oil – Keeps ’em crazy moist. Melted coconut oil works too for a hint of tropical coziness.
• 2 large eggs – Room temp blends smoother! Dunk cold eggs in warm water for 5 mins.
• 2 tsp vanilla extract – Use the real stuff! It’s the backstage flavor booster.
• 1 cup milk – Whole milk = richest texture. Dairy-free? Almond or oat milk blends right in.

For the Cinnamon Sugar Coating:

• 1 cup (2 sticks) unsalted butter, melted – Salted butter works in a pinch (just skip the pinch of salt later!). Browned butter? *Next-level nutty magic.*
• 1⅓ cups granulated sugar – The glittery crown. Superfine sugar dissolves faster if you have it.
• 2 tbsp cinnamon – Go for Ceylon if you want sweeter, Cassia for bold spice punch. Mix with sugar while butter melts so flavors marry.

Let’s Get Rolling: Donut Magic in Minutes

1. Fire up & prep: Preheat oven to 350°F (175°C). Generously grease mini muffin tins or donut hole pans with butter or non-stick spray. *Chef Hack:* Use a pastry brush for butter – it gets into every nook for easy release!
2. Dry team unite: In a large bowl, whisk together flour, baking powder, salt, pumpkin pie spice, and nutmeg. *Why whisk?* No one wants a biting into a baking powder pocket. This ensures fluffy perfection.
3. Wet party time: In another bowl, whisk pumpkin purée, brown sugar, oil, eggs, and vanilla until silky smooth. Stream in the milk while whisking. *Insider Tip:* Mix wet ingredients right in your liquid measuring cup to save a bowl!
4. Marry them gently: Pour wet ingredients into dry. Stir with a spatula just until combined – a few lumps are FINE! Overmixing = tough donuts. *Think “fold, don’t fight!”*
5. Scoop & fill: Spoon batter into prepared cups, filling ¾ full. A cookie scoop (or two spoons) makes this lightning fast and mess-free. *Pro Move:* Tap the pan firmly on the counter 2-3 times to release air bubbles.
6. Bake to golden bliss: Bake 10-12 minutes until tops spring back when lightly pressed and a toothpick comes out clean. Don’t overbake! They cook more as they cool. *Watch Closely:* Ovens vary – mine sings at 11 minutes.
7. Cool slightly, then coat: Let donuts cool in pans 2 minutes (they’ll firm up), then transfer to a wire rack for 5 minutes. They should be warm, not hot. Melt butter in one bowl. Mix sugar and cinnamon in another. *Coating Secret:* Work in batches of 4-5. Dunk in butter (let excess drip off!), then roll in cinnamon sugar. Place back on rack. Repeat while warm – this makes the sugar cling like glitter!

Sharing is Caring (But No Judgement If You Hide Some)

These little orbs of joy are best served slightly warm when the sugar coating is still crackly. Pile ’em high on a rustic wooden board or in a big, cozy bowl. For brunch? Pair with strong coffee or spiced chai. After school? Glass of cold milk = mandatory. Hosting? Set up a DIY topping bar with extra cinnamon sugar, melted chocolate for drizzling, or even crushed pecans for crunch. They’re irresistible on dessert platters next to apple slices and sharp cheddar. *Truth Bomb:* They disappear FAST. Hide a stash for yourself!

Mix It Up: Your Donut, Your Rules!

Love playing “what if?” like me? Try these twists:

1. Chocolate Chip Surprise: Fold ¾ cup mini chocolate chips into the batter before scooping. Dunk in chocolate-spiked cinnamon sugar (add 2 tbsp cocoa powder).
2. Gluten-Free/Vegan MVP: Use GF 1:1 flour + flax eggs (2 tbsp ground flax + 5 tbsp water, wait 5 mins) + almond milk + vegan butter. Texture stays dreamy!
3. Cream Cheese Pocket: Fill donut holes by piping in ½ tsp cold cream cheese filling (4oz cream cheese + 2 tbsp powdered sugar + ½ tsp vanilla) before baking.
4. Orange Spice Zing: Add 1 tbsp orange zest to wet ingredients + swap nutmeg for cardamom. Heavenly with dark coffee!

Behind the Recipe: Lessons from My Donut Disasters

Okay, full transparency: my first batch of these? Hockey pucks. I overmixed the batter like I was punishing it, then overbaked “just to be sure.” The result? Sad, dense nuggets my dog wouldn’t even eat. Lesson learned: trust the process and *embrace the tender crumb*! Over the years, I’ve tweaked this recipe relentlessly – adding more pumpkin for moisture (hello, Tennessee grandma wisdom!), swapping white sugar for brown for depth, and realizing browned butter in the coating is life-changing. The biggest evolution? Baking instead of frying. Turns out, you *can* achieve that melt-in-your-mouth texture without the greasy aftermath. Now, these donut holes are my fall signature – I even shipped batches to my college buddies during lockdown! Pro tip: Double the recipe. Always. Trust me.

Donut Dilemmas? Solved!

Q: Why are my donut holes dense or gummy?
A: Most likely, you overmixed the batter or used watery pumpkin purée. Stir until just combined—lumps are okay! If your pumpkin looks thin, blot it with paper towels or strain through cheesecloth before mixing. Remember: tender donuts come from a light hand and well-balanced moisture!

Q: The coating isn’t sticking—what gives?
A: Timing is everything! Your donut holes need to be warm, not hot or fully cooled. If they’ve cooled too much, microwave for 5-10 seconds to revive that warmth. Also, make sure to let excess butter drip off before rolling in cinnamon sugar—too much butter = slippery sugar slide!

Q: Can I make these ahead of time?
A: You bet! Bake and cool them completely without coating. Then freeze in a single layer, transfer to a zip-top bag, and stash for up to 2 months. Reheat at 300°F for 5–7 minutes, then dunk in melted butter and cinnamon sugar like they’re fresh from the oven. Fresh coat = fresh magic.

Q: Can I make these in a regular muffin pan?
A: Absolutely! Just fill each muffin cup about ⅓ full to mimic that classic donut-hole pop. Bake time might stretch to 13–15 minutes—check doneness with a light press (it should bounce back!). You’ll still get that soft, spiced center and sugary exterior, just in a slightly taller package.

Q: My batter seems really thick—is that normal?
A: Yep! It should be scoopable but soft—think thick pancake batter. If it’s too stiff, add 1 tbsp milk at a time. If it’s too loose, sprinkle in 1–2 tbsp extra flour. The goal: easy to spoon, holds shape, and bakes up fluffy.

Nutritional Info (Per Donut Hole)

Based on recipe yielding ~36 mini donut holes, using whole milk and butter

💡 Want to lighten things up?

• Dairy-Free Swap: Use almond or oat milk + vegan butter = ~120 cal per donut

• Lower Sugar: Reduce cinnamon sugar coating or roll only half the batch

• Higher Protein: Sub ½ cup flour with almond flour or add 2 tbsp protein powder (adjust liquid slightly)

Final Thoughts: The Fall Treat You Didn’t Know You Needed 🍩🍂

Let’s be honest—autumn is basically the Olympics of cozy baking, and these Baked Pumpkin Donut Holes are going for gold. They’re everything you love about fall in one perfect bite: warm spices, tender pumpkin goodness, and a buttery cinnamon-sugar coat that crackles just right. But what makes them truly magical? No hot oil. No stress. Just simple joy, baked up in your own kitchen.

These beauties are made for memory-making—whether it’s a lazy Sunday brunch, a post-school surprise, or that “just one more” moment while sipping chai in your favorite fuzzy socks. And let’s not forget the batch you hide for yourself (highly recommended).

So skip the deep fryer, crank the oven, and let your kitchen fill with the sweet scent of nostalgia and spice. Because friends, when pumpkin meets donut and cinnamon sugar shows up to the party? That’s not just dessert—it’s a fall moment worth savoring.

Happy baking (and hoarding a few for later),
—Jackson from Food Meld 🎃💛