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.
Ingredients
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
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