Baked Cinnamon Sugar Pumpkin Donut Holes: The Ultimate Fall Treat

Is there anything more nostalgic than the scent of warm spices wafting through the kitchen on a crisp morning? I remember the first time I decided to skip the long line at the local bakery and try making breakfast treats at home. The result was a revelation: homemade is simply better. These Baked Cinnamon Sugar Pumpkin Donut Holes capture that cozy essence perfectly.

Unlike traditional donuts that require the hassle of hot oil and deep frying, these “donuts” are actually baked in a mini muffin tin. They are essentially bite-sized muffins masquerading as donuts, dipped in melted butter and rolled in a crunchy cinnamon-sugar coating. This recipe yields a texture that is impossibly soft, moist, and bursting with real pumpkin flavor. Whether you are hosting a festive brunch or just looking for a quick autumn snack, this recipe is your new go-to.

Ingredients

To achieve the perfect crumb and flavor profile, accuracy is key. Here is what you will need to make these autumn delights:

Ingredient	Quantity	Notes
All-Purpose Flour	1 ¾ cups	Spooned and leveled
Baking Powder	2 tsp	Fresh for the best rise
Salt	½ tsp	Balances the sweetness
Warm Spices	½ tsp each	Cinnamon, Nutmeg, Allspice
Ground Cloves	⅛ tsp	A little goes a long way
Pumpkin Puree	¾ cup	100% pure pumpkin (not pie filling)
Brown Sugar	½ cup	Packed, adds moisture
Granulated Sugar	⅔ cup	For the coating
Canola Oil	⅓ cup	Vegetable oil works too
Milk	½ cup	Whole or 2% is best
Large Egg	1	Room temperature
Vanilla Extract	1 tsp	Pure extract enhances flavor
Unsalted Butter	4 tbsp	Melted, for dipping
Ground Cinnamon	2 tbsp	Extra for the topping

Timing

One of the best features of this recipe is how quickly it comes together. You can have fresh donuts on the table in under an hour.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Assembly: 10 minutes
• Total Time: 37 minutes (About 50% faster than yeast-raised donuts)

Step-by-Step Instructions

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Lightly oil a mini muffin pan or coat it generously with nonstick baking spray.

• Tip: If you don’t have spray, you can butter the cups, but ensure you get into the corners so the donut holes pop out easily.

Step 2: Whisk the Dry Ingredients

In a large mixing bowl, combine the flour, ½ teaspoon cinnamon, nutmeg, allspice, cloves, baking powder, and salt. Whisk gently to aerate the flour and distribute the spices evenly.

• Tip: Sifting the flour and baking powder together can prevent small lumps and ensure a lighter texture.

Step 3: Combine the Wet Ingredients

In a large glass measuring cup or a separate medium bowl, whisk together the pumpkin puree, milk, brown sugar, canola oil, egg, and vanilla extract until the mixture is smooth and uniform.

• Tip: Ensure your milk and egg are at room temperature. This helps the ingredients emulsify better, leading to a fluffier donut.

Step 4: Make the Batter

Pour the wet pumpkin mixture over the dry ingredients. Stir using a rubber spatula just until moist.

• Tip: Do not overmix! Stop stirring as soon as the flour streaks disappear. Overmixing develops gluten, which leads to tough, rubbery donuts rather than tender ones.

Step 5: Bake the Donut Holes

Scoop the batter evenly into the prepared mini muffin tray, filling each cup about 3/4 full. Place into the oven and bake for 10-12 minutes.

• Test for doneness: Insert a toothpick or tester into the center of a donut hole. If it comes out clean or with just a few moist crumbs, they are done.

Step 6: Coat with Cinnamon Sugar

While the muffins cool for about 2 minutes (just enough to handle them), prepare the topping. In a medium bowl, combine the ⅔ cup sugar and 2 tablespoons ground cinnamon.

Dip each warm muffin into the melted butter, ensuring it is lightly coated, and then immediately roll it in the cinnamon-sugar mixture until fully covered. Let them cool completely on a wire rack.

Nutritional Information

These baked treats are lighter than their fried counterparts but still indulgent. Here is an estimated breakdown per serving (1 donut hole):

• Calories: ~65 kcal
• Carbohydrates: 10 g (Sugar: 6 g)
• Fat: 2.5 g (Saturated: 1 g)
• Protein: 1 g
• Vitamin A: Rich source (thanks to the pumpkin puree)
• Fiber: 0.5 g

Data indicates that using pumpkin puree significantly boosts the Vitamin A content, providing antioxidant properties that support eye health and immunity.

Healthier Alternatives

If you are looking to tweak the recipe for specific dietary needs without losing that fall flavor, try these swaps:

• Whole Grain: Swap half of the all-purpose flour for white whole wheat flour. This adds fiber without making the texture too dense.
• Reduce Sugar: Use coconut sugar instead of brown sugar for a lower glycemic index option. You can also reduce the sugar in the coating or skip the full coating and just dust them lightly.
• Dairy-Free: Substitute the milk with almond or oat milk, and use melted coconut oil or vegan butter for the dipping step.
• Oil-Free Baking: Replace the canola oil with an equal amount of unsweetened applesauce. This keeps them moist while cutting down on fat.

Serving Suggestions

These baked pumpkin donut holes are versatile. Here is how to elevate the experience:

• The Coffee Pairing: Serve these alongside a hot cup of dark roast coffee or a homemade Pumpkin Spice Latte to echo the spice notes.
• Dip It: For a decadent dessert, serve with a side of cream cheese glaze or warm caramel sauce for dipping.
• Party Platter: Arrange them in a pyramid on a rustic wooden board for a festive brunch centerpiece.
• Personal Touch: “For a kid-friendly version, let the little ones help with the rolling step—it’s messy but creates wonderful memories.”

Common Mistakes to Avoid

To ensure your donut holes come out bakery-perfect, watch out for these pitfalls:

• Using Pumpkin Pie Filling: This is the #1 mistake. Pie filling comes pre-sweetened and spiced. Solution: Double-check the can; it should say “100% Pure Pumpkin.”
• Overbaking: Because they are small, they dry out fast. Solution: Check them at the 9 or 10-minute mark. They should spring back when touched lightly.
• Dipping Cold Donuts: If the donuts cool down too much, the butter won’t soak in slightly, and the sugar won’t stick. Solution: Dip them while they are still warm (but not piping hot).
• Soggy Coating: Leaving them in an airtight container while warm creates steam. Solution: Let them cool completely on a wire rack before storing.

Storing Tips

These treats are best enjoyed fresh, but you can extend their life with proper storage.

• Room Temperature: Store in an airtight container for up to 2 days. Note that the sugar coating may “melt” slightly into the donut over time, making them softer.
• Refrigeration: You can refrigerate them for up to 5 days, though this may dry them out slightly.
• Freezing: Freeze uncoated muffins for up to 2 months. Reheat: Thaw, warm in a 350°F oven for 5 minutes, then dip in butter and sugar just before serving.

Conclusion

These Baked Cinnamon Sugar Pumpkin Donut Holes are the epitome of effortless autumn baking. They offer all the flavor of a gourmet donut shop with the ease of a simple muffin recipe. The combination of fluffy, spiced pumpkin cake and the crunchy, sweet exterior is texture heaven.

We hope you enjoy making and savoring this dish as much as we do. Try it out and let us know in the comments how it turned out for you! We’d love to hear your feedback. Don’t forget to rate the recipe and subscribe to our blog for more delicious, healthy recipes delivered straight to your inbox.

FAQs

Q1. Can I make this recipe in a standard muffin tin?

Yes, absolutely. If you don’t have a mini muffin pan, use a standard one. You will likely get about 10-12 standard muffins. You will need to increase the baking time to approximately 18-22 minutes. Test with a toothpick to ensure they are cooked through.

Q2. Can I make the batter ahead of time?

It is best to bake the batter immediately after mixing. Because the baking powder is activated by the liquid, letting the batter sit too long can result in donuts that don’t rise properly and are dense. You can, however, mix the dry ingredients in one bowl and wet in another, then combine them just before baking.

Q3. Why did my donuts turn out rubbery?

Rubbery texture is almost always caused by overmixing the batter. When you mix flour with wet ingredients, gluten develops. While you want some structure, too much mixing makes it tough. Stir gently and stop as soon as you no longer see dry flour.