These Cinnamon Sugar Pumpkin Donut Holes are soft, fluffy, warmly spiced, and coated in a buttery cinnamon-sugar mixture that makes them completely irresistible. They capture all the cozy flavors of pumpkin season in a small, bite-sized treat.

Made with pumpkin purée, cinnamon, nutmeg, and vanilla, these little donut holes are perfect for fall breakfasts, weekend baking, holiday gatherings, or an afternoon snack with coffee or tea. They can be baked rather than deep-fried, making them simple to prepare at home with minimal mess.

Origin Information

Donut holes are associated with the classic American doughnut tradition, while pumpkin-spiced baked treats have become a particularly popular fall baking tradition in the United States.

This recipe combines the two ideas by creating small, cake-style pumpkin donuts and finishing them with a classic cinnamon-sugar coating. The pumpkin adds moisture and a beautiful golden color, while cinnamon, nutmeg, and brown sugar create the familiar warm flavor of autumn baking.

Tips

Use pure pumpkin purée, not pumpkin pie filling. Pumpkin pie filling already contains sugar and spices and can make the recipe overly sweet or heavily spiced.

Avoid overmixing the batter. Stir only until the dry ingredients are incorporated so the donut holes remain soft and tender.

Grease the donut-hole or mini muffin pan well to make releasing the baked treats easier.

For the most even donut holes, use a small cookie scoop to divide the batter.

Allow the donut holes to cool slightly before coating them. They should be warm enough for the butter to cling to the surface but not so hot that they become fragile.

For an extra-intense cinnamon flavor, add a little extra cinnamon to the coating.

Freshly grated nutmeg gives the best flavor, although ground nutmeg works perfectly well.

If you want a richer coating, brush the warm donut holes with melted butter before rolling them generously in cinnamon sugar.

Storage Information

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

For longer storage, refrigerate them for up to 5 days. Bring them toward room temperature before serving, or warm them briefly in the microwave.

To freeze, place completely cooled donut holes in a freezer-safe container or bag and freeze for up to 2–3 months. Thaw at room temperature and add a fresh cinnamon-sugar coating if desired.

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Ingredient Notes

Pumpkin Purée: Pumpkin provides moisture, color, and the signature fall flavor. Use plain canned pumpkin purée or homemade pumpkin purée with a similar thick consistency.

All-Purpose Flour: Flour provides the structure for the cake-style donut holes. Measure it accurately to prevent dense results.

Brown Sugar: Brown sugar adds sweetness and a subtle caramel flavor that complements the pumpkin.

Granulated Sugar: Granulated sugar sweetens the batter and is also used in the cinnamon-sugar coating.

Egg: Egg helps bind the batter and provides structure while baking.

Milk: Milk loosens the batter and helps produce a soft texture. Whole milk, 2%, or a suitable dairy-free alternative can be used.

Butter: Melted butter adds richness and flavor. Additional melted butter is used to help the cinnamon-sugar coating stick.

Vanilla Extract: Vanilla enhances the pumpkin and warm spices.

Cinnamon: Cinnamon is essential for both the donut batter and the sugary coating.

Nutmeg: Nutmeg adds a warm, slightly nutty spice that pairs beautifully with pumpkin.

Ginger: Ground ginger gives the donut holes a subtle spicy warmth.

Baking Powder: Baking powder provides lift and helps create a light, fluffy texture.

Salt: Salt balances the sweetness and intensifies the spices.

Serving Instructions

Serve these pumpkin donut holes as a cozy breakfast or snack alongside:

• Hot coffee
• Chai tea
• Apple cider
• Hot chocolate
• Vanilla latte
• Pumpkin spice latte
• Fresh fruit
• Greek yogurt

For a dessert-style presentation, arrange the donut holes on a platter and serve them with a vanilla glaze, cream cheese dipping sauce, or caramel sauce.

They are particularly delicious when served slightly warm.

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Easy Recipe

Cinnamon Sugar Pumpkin Donut Holes

Author: Dino James Cooking Method: Baking Cuisine: American Courses: Breakfast Recipe Keys: High Protein Nut Free Pescetarian Quick Meals

Difficulty: Beginner Prep Time 15 mins Cook Time 15 mins Total Time 30 mins

Cooking Temp: 350  F Calories: 110

Best Season: Suitable throughout the year, Fall

Description

Soft baked pumpkin donut holes coated in buttery cinnamon sugar. These bite-sized fall treats are warmly spiced, fluffy, easy to make, and perfect with coffee, tea, or hot chocolate.

Ingredients

Scale

1/2x 1x 2x 3x

For The Donut Holes

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon salt
• ½ cup pumpkin purée
• ½ cup packed brown sugar
• 1 large egg
• ¼ cup milk
• ¼ cup unsalted butter, melted
• 1 teaspoon vanilla extract

For The Cinnamon Sugar Coating

• ½ cup granulated sugar
• 1 ½ teaspoons ground cinnamon
• 4 tablespoons unsalted butter, melted

Instructions

1. Preheat the oven to 350°F (175°C). Lightly grease a mini muffin pan or donut-hole baking pan.
2. In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, and salt.
3. In a separate large bowl, whisk together the pumpkin purée, brown sugar, egg, milk, melted butter, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the pumpkin mixture.
5. Stir gently until just combined. Do not overmix the batter.
6. Using a small cookie scoop or spoon, divide the batter evenly among the prepared pan cavities. Fill them approximately three-quarters full.
7. Bake for 10–14 minutes, depending on the size of the donut holes. They should look puffed and spring back lightly when touched.
8. Check for doneness by inserting a toothpick into the center. It should come out clean or with a few moist crumbs.
9. Allow the donut holes to cool in the pan for several minutes before carefully transferring them to a wire rack.
10. While they are still warm, melt the butter for the coating.
11. In a shallow bowl, combine the granulated sugar and cinnamon.
12. Brush or lightly dip each warm donut hole in melted butter.
13. Immediately roll it in the cinnamon-sugar mixture, turning until evenly coated.
14. Place the coated donut holes on a wire rack and allow the coating to set for a few minutes.
15. Serve warm or at room temperature

Nutrition Facts

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Amount Per Serving

Calories 90kcal

% Daily Value *

Total Fat 4g7%

Sodium 50mg3%

Total Carbohydrate 13g5%

Dietary Fiber 1g4%

Sugars 7g

Protein 1g2%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Tools

• Mini muffin or donut-hole pan
• Mixing bowls
• Whisk
• Rubber spatula
• Measuring cups
• Measuring spoons
• Small cookie scoop
• Pastry brush
• Wire cooling rack
• Shallow bowl for cinnamon sugar

Keywords: Cinnamon sugar pumpkin donut holes, pumpkin donut holes, baked pumpkin donuts, pumpkin doughnut holes, cinnamon sugar donuts, easy fall dessert, pumpkin spice recipe, baked donuts, pumpkin breakfast recipe, fall baking.