Cinnamon Sugar Pumpkin Donut Holes

Why You’ll Love This Recipe

I can’t get enough of how quick and easy these are to whip up. In just 25 minutes, I get perfectly baked donut holes that taste like fall in every bite. The pumpkin keeps them moist, while the mix of cinnamon, nutmeg, ginger, and cloves fills the kitchen with warm, comforting aromas. They’re a lighter take on traditional donuts, but every bit as satisfying. Plus, I don’t need any special equipment — just a mini muffin tin and a bowl of cinnamon sugar.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup pumpkin puree

• 1/2 cup granulated sugar

• 1/2 cup brown sugar, packed

• 1/4 cup vegetable oil

• 2 large eggs

• 1 teaspoon vanilla extract

• 1 1/2 cups all-purpose flour

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/4 teaspoon ground ginger

• 1/4 teaspoon ground cloves

• 1/2 teaspoon salt

• 1 cup granulated sugar (for coating)

• 2 teaspoons ground cinnamon (for coating)

• 6 tablespoons unsalted butter, melted (for coating)

Directions

1. I preheat the oven to 350°F (175°C) and lightly grease a mini muffin tin or donut hole pan.

2. In a large mixing bowl, I whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.

3. In a separate bowl, I mix the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.

4. I gradually add the dry ingredients into the wet mixture, stirring gently until just combined. I make sure not to overmix.

5. Using a small scoop or spoon, I fill each muffin cup about two-thirds full with the batter.

6. I bake for 12–15 minutes, or until a toothpick inserted in the center comes out clean and the tops spring back when touched.

7. I let them cool in the pan for about 5 minutes, then move them to a wire rack to cool slightly.

8. For the coating, I mix the sugar and cinnamon in a small bowl. I brush each donut hole with melted butter, then roll it in the cinnamon sugar until fully coated.

9. I serve them warm or let them cool to room temperature. Either way, they’re delicious.

Servings and timing

This recipe makes about 24 donut holes. The total time is just 25 minutes, with 10 minutes of prep and 15 minutes of baking.

Variations

• Add-ins: I like to stir in mini chocolate chips or chopped pecans for a bit of crunch or richness.

• Spice it up: I sometimes increase the spice blend for a stronger flavor — a little extra cinnamon or nutmeg goes a long way.

• Stuff them: I’ve tried adding a small dollop of cream cheese or Nutella to the center before baking for a surprise filling.

• Make it gluten-free: I use a 1:1 gluten-free flour blend and the results are just as delicious.

• Try different coatings: Instead of cinnamon sugar, I’ve dusted some with powdered sugar or dipped them in maple glaze for variety.

Storage/Reheating

I store any leftover donut holes in an airtight container at room temperature for up to 2 days. They stay soft and tasty. If I want to make them in advance, I freeze the uncoated ones for up to 2 months. When I’m ready to serve, I thaw them, warm them slightly, and then coat them in cinnamon sugar. A quick 5–10 seconds in the microwave brings back that just-baked texture.

FAQs

Can I make these without a donut hole pan?

Yes, I usually use a mini muffin tin and they turn out perfect. I just watch the baking time closely to avoid overbaking.

Can I make them ahead of time?

Absolutely. I like to bake them the night before and coat them in sugar just before serving for best texture.

How do I know when they’re done baking?

I test with a toothpick — if it comes out clean and the tops spring back when lightly pressed, they’re ready.

Can I reduce the sugar in the recipe?

Yes, I’ve tried cutting the sugar slightly in the batter without losing much flavor, but I always keep the coating sweet.

What’s the best way to reheat them?

I warm them in the microwave for a few seconds or pop them in a 300°F (150°C) oven for about 5 minutes to refresh them.

Conclusion

These Cinnamon Sugar Pumpkin Donut Holes are everything I love about fall in a bite-sized treat. They’re quick to make, bursting with warm spices, and coated in sweet, buttery cinnamon sugar. Whether I’m baking for a cozy brunch or just craving something seasonal, this recipe always hits the spot. I’ll definitely be making them again and again throughout pumpkin season.