Pumpkin Donut Holes

Fall baking doesn’t get much easier than these Pumpkin Donut Holes. They’re soft, fluffy, warmly spiced, and finished with a generous coating of cinnamon sugar that makes every bite taste like your favorite fall treat.

The best part? You don’t need a deep fryer or complicated dough. These little pumpkin treats come together quickly and are ready in about 20 minutes, making them perfect for a cozy weekend breakfast, afternoon snack, or easy fall dessert.

Why You’ll Love These Pumpkin Donut Holes

These homemade donut holes have everything you want in a fall treat: pumpkin flavor, warm spices, a tender texture, and plenty of cinnamon sugar.

• Ready in about 20 minutes
• Soft and pillowy inside
• Full of pumpkin and warm spices
• Coated in buttery cinnamon sugar
• No yeast or rising time
• No deep-frying required
• Great for breakfast or dessert
• Perfect for fall gatherings and parties

Ingredients You’ll Need

For the Pumpkin Donut Holes

• 1 cup all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon salt
• ½ cup pumpkin puree
• ¼ cup granulated sugar
• 2 tablespoons brown sugar
• 1 large egg
• 3 tablespoons melted butter
• 1 teaspoon vanilla extract
• 2 tablespoons milk

For the Cinnamon Sugar Coating

• ¼ cup granulated sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons melted butter

Use pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already contains added sugar and spices, which can change the texture and flavor of the donut holes.

How to Make Pumpkin Donut Holes

1. Preheat the Oven

Preheat your oven to 350°F.

Lightly grease a mini muffin pan or donut hole pan. A mini muffin pan works especially well for creating small, round pumpkin bites.

2. Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.

Mixing the dry ingredients first helps distribute the leavening agents and spices evenly throughout the batter.

3. Mix the Wet Ingredients

In another bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, egg, melted butter, vanilla extract, and milk until smooth.

The pumpkin gives the donut holes their beautiful orange color and keeps the centers tender.

4. Combine the Batter

Gradually add the dry ingredients to the pumpkin mixture.

Stir just until everything is combined. Don’t overmix the batter, or your donut holes can become dense instead of soft and fluffy.

5. Fill the Pan

Spoon the batter into the prepared mini muffin pan, filling each cavity about ¾ full.

Try to portion the batter evenly so all the donut holes finish baking at approximately the same time.

6. Bake

Bake for approximately 10–12 minutes, or until the donut holes are puffed and a toothpick inserted into the center comes out clean.

Don’t overbake them. You want the centers to remain soft and tender.

7. Make the Cinnamon Sugar

While the donut holes are baking, combine the granulated sugar and cinnamon in a small bowl.

Melt the butter in another small bowl.

8. Coat the Donut Holes

Allow the baked donut holes to cool just enough to handle.

Brush each one lightly with melted butter, then immediately roll it in the cinnamon sugar mixture until completely coated.

The warm donut holes help the cinnamon sugar stick beautifully.

The Secret to Soft Pumpkin Donut Holes

The key is not overmixing the batter.

Once the flour goes into the wet ingredients, stir only until you no longer see dry flour. Overmixing develops gluten, which can make these little treats chewy instead of light and pillowy.

Also, measure the flour carefully. Too much flour can create a thick, dry batter and less tender donut holes.

Tips for the Best Pumpkin Donut Holes

Don’t Overbake

Pumpkin keeps these donut holes naturally moist, but they can still become dry if left in the oven too long.

Start checking them around the 10-minute mark.

Use Room-Temperature Ingredients

Room-temperature eggs and milk mix more easily into the batter and help create a smoother texture.

Don’t Overfill the Pan

Leave room for the batter to rise. Filling the cavities about three-quarters full gives the donut holes room to puff without overflowing.

Coat While Warm

For the best cinnamon sugar coating, butter and coat the donut holes while they’re still slightly warm.

Use Fresh Spices

Cinnamon, nutmeg, and ginger are major flavor components here. Fresh spices will give the donut holes a much warmer and more noticeable fall flavor.

Easy Variations

Pumpkin Spice Donut Holes

Replace the individual spices with about 1 teaspoon pumpkin pie spice for a simple shortcut.

Maple Pumpkin Donut Holes

Add 1 tablespoon of pure maple syrup to the batter and reduce the milk slightly if needed.

Vanilla Glazed Pumpkin Donut Holes

Skip the cinnamon sugar and drizzle the cooled donut holes with a simple vanilla glaze made from powdered sugar, milk, and vanilla extract.

Chocolate Pumpkin Donut Holes

Add a handful of mini chocolate chips to the batter for a chocolate-and-pumpkin combination.

Brown Butter Cinnamon Sugar

Brown the butter before coating the donut holes. The nutty flavor of brown butter pairs beautifully with pumpkin and cinnamon.

Can I Make These in an Air Fryer?

Yes, but the cooking time will depend on your air fryer and the size of the donut holes.

Use a small batch and check them early. The goal is a puffed, cooked center with a lightly golden exterior.

How to Serve Pumpkin Donut Holes

These little treats are delicious served warm with:

• Hot coffee
• Pumpkin spice latte
• Apple cider
• Hot chocolate
• Vanilla ice cream
• Whipped cream
• Caramel sauce
• Maple syrup

For a fall brunch, arrange them on a platter and serve with coffee and fresh fruit.

Make-Ahead Tips

You can prepare the batter shortly before baking, but these donut holes are best when freshly baked and coated.

If you’re serving them later, bake them ahead and store them in an airtight container. Add a fresh cinnamon sugar coating just before serving if you want the coating to taste especially fresh.

How to Store

Store completely cooled pumpkin donut holes in an airtight container at room temperature for up to 2 days.

For longer storage, refrigerate them for several days, although refrigeration can slightly change their soft texture.

Warm them briefly before serving to bring back some of their fresh-baked softness.

Can I Freeze Pumpkin Donut Holes?

Yes. Let the baked donut holes cool completely, then place them in a freezer-safe container or bag.

Freeze for up to 2–3 months. Thaw at room temperature and warm gently before serving.

For the best results, add the butter and cinnamon sugar coating after thawing.

Frequently Asked Questions

Can I use homemade pumpkin puree?

Yes. Homemade pumpkin puree works well as long as it isn’t excessively watery. If it contains a lot of moisture, drain it slightly before using.

Can I use pumpkin pie filling?

It’s better to use pure pumpkin puree. Pumpkin pie filling already contains sugar and spices, which can make the recipe too sweet and affect the consistency.

Why are my donut holes dense?

Overmixing the batter or adding too much flour can make them dense. Mix the batter just until the ingredients are combined.

Can I make these without a donut hole pan?

Absolutely. A mini muffin pan is an easy alternative and produces adorable bite-sized pumpkin treats.

How do I keep the cinnamon sugar from falling off?

Coat the donut holes while they’re still warm and lightly brush them with melted butter before rolling them in cinnamon sugar.