Fall is all about warm spices, cozy treats, and of course, pumpkin-flavored everything. And if you’re anything like me, you love a good pumpkin dessert that’s easy to make and impossible to resist. That’s where these Cinnamon Sugar Pumpkin Donut Holes come in!
These mini pumpkin bites are soft, fluffy, and filled with warm fall spices like cinnamon, nutmeg, ginger, and cloves. But the real magic happens when they’re rolled in a sweet cinnamon-sugar coating while still warm—giving them that irresistible donut-shop taste without the need for deep frying.
Perfect for breakfast, a midday snack, or a festive autumn dessert, these donut holes will quickly become a seasonal favorite in your kitchen. Let’s dive into the recipe!
Why You’ll Love These Pumpkin Donut Holes
- Easy to make – No frying required! Just mix, bake, and roll in cinnamon sugar.
- Perfectly spiced – The blend of cinnamon, nutmeg, ginger, and cloves gives them that signature fall flavor.
- Soft and fluffy – Thanks to the pumpkin puree and the perfect balance of wet and dry ingredients.
- Great for sharing – Whether for a fall brunch, holiday gathering, or cozy night in, these are always a hit!
Ingredients You’ll Need
(Makes about 24 mini donut holes | Prep Time: 10 mins | Cook Time: 12 mins)
For the Donut Holes:
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ¼ cup packed brown sugar
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp ground cloves
- ½ cup canned pumpkin puree (not pumpkin pie filling)
- ¼ cup milk
- ¼ cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract
For the Cinnamon Sugar Coating:
- ¼ cup granulated sugar
- 1 tbsp ground cinnamon
Step-by-Step Instructions
1. Preheat and Prep
Preheat your oven to 350°F (175°C). Grease or spray a mini muffin tin with non-stick spray to prevent sticking.
2. Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. This ensures even distribution of spices throughout the batter.
3. Mix the Wet Ingredients
In another bowl, whisk together the pumpkin puree, milk, vegetable oil, egg, and vanilla extract until smooth and well combined.
4. Combine Wet and Dry Ingredients
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix—the batter should be thick but smooth.
5. Fill the Mini Muffin Tin
Using a small cookie scoop or spoon, divide the batter evenly into the mini muffin tin, filling each cup about ⅔ full.
6. Bake the Donut Holes
Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean. The tops should be set and lightly golden.
Allow the donut holes to cool in the pan for about 5 minutes, then transfer them to a wire rack.
7. Roll in Cinnamon Sugar
In a small bowl, mix together the granulated sugar and ground cinnamon for the coating.
While the donut holes are still warm (but not too hot to handle), roll each one in the cinnamon sugar mixture until fully coated. The warmth helps the sugar stick perfectly.
Serve & Enjoy!
These donut holes are best enjoyed fresh and warm, but they’re just as delicious at room temperature. Serve them with a cup of coffee, apple cider, or a pumpkin spice latte for the ultimate fall treat!
My Tips for the Best Pumpkin Donut Holes
- Use fresh spices – Since spices lose their potency over time, using fresh cinnamon, nutmeg, and cloves will make a noticeable difference in flavor.
- Don’t overmix the batter – Stir just until the ingredients are combined to keep the texture light and fluffy.
- Coat while warm – Rolling them in cinnamon sugar while they’re still warm helps the sugar stick better.
- Double the batch – These disappear fast! If you’re making them for a crowd, consider doubling the recipe.
What to Serve with Pumpkin Donut Holes
- Hot Coffee or Espresso – The slight bitterness balances the sweetness perfectly.
- Apple Cider – A classic fall pairing that enhances the warm spice flavors.
- Whipped Cream or Maple Glaze – If you want to take these up a notch, drizzle them with a maple glaze or serve with a side of whipped cream for dipping.
FAQs (From My Kitchen to Yours)
Q: Can I make these ahead of time?
A: Yes! You can store them in an airtight container at room temperature for up to 2 days or refrigerate them for up to 5 days. To reheat, pop them in the microwave for about 10 seconds.
Q: Can I freeze them?
A: Absolutely! Freeze them in an airtight container for up to 2 months. When ready to enjoy, thaw at room temperature and reheat for a few seconds before serving.
Q: Can I make these without a mini muffin tin?
A: If you don’t have a mini muffin tin, you can use a regular muffin tin and bake them for 15-18 minutes instead. They’ll be slightly larger but just as delicious.
Q: Can I fry these instead of baking?
A: While this recipe is designed for baking, you can try frying small spoonfuls of batter in hot oil at 350°F (175°C) for about 2-3 minutes per side. Roll in cinnamon sugar immediately after frying.
Why You’ll Love These Pumpkin Donut Holes
These Cinnamon Sugar Pumpkin Donut Holes are everything you love about fall in one perfect bite. They’re soft, full of warm spices, and coated in just the right amount of cinnamon sugar. Plus, they’re so easy to make—no frying required!
Whether you’re making them for a weekend brunch, a cozy fall gathering, or just because, these little bites of fall bliss will quickly become a seasonal favorite.
Give them a try and let me know how they turn out! And if you put your own spin on them—maybe adding a maple glaze or a pumpkin spice drizzle—I’d love to hear about it. Happy baking!
Bite-Sized Pumpkin Donut Holes That Will Make Your Fall Extra Sweet
Ingredients
- 1 tbsp baking powder
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 1 tbsp ground cinnamon
- 1 cup all-purpose flour
- 1/2 cup pumpkin puree
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 tsp salt
- 1/4 cup milk
- 1/4 cup melted butter
- 1/2 cup granulated sugar for coating
- 1 tbsp ground cinnamon for coating
Instructions
- Preheat your oven to 350°F (175°C) and grease a mini muffin pan.
- In a large bowl, mix together the flour, baking powder, ground cinnamon, salt, granulated sugar, and brown sugar.
- In another bowl, combine the pumpkin puree, milk, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Spoon the batter into the prepared mini muffin pan, filling each cavity about 2/3 full.
- Bake for 10-12 minutes or until a toothpick inserted into the center comes out clean.
- While the donut holes are baking, mix together the sugar and cinnamon for coating in a small bowl.
- Once baked, remove the donut holes from the oven and let them cool for a few minutes.
- Roll the warm donut holes in the cinnamon sugar mixture until fully coated.
- Serve warm and enjoy your sweet pumpkin treats!
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