Enjoy these light and fluffy baked pumpkin spice donut holes that are full of delicious pumpkin flavor and rolled in cinnamon sugar.
These Baked Pumpkin Spice Donut Holes are changing the donut game. They are so easy to make, taste delicious and you only need a mini muffin tin – no fancy equipment or baking sheets needed. You don’t have to worry about frying them, or those extra calories, because they come out of your oven, ready to eat.
They taste like fall, fell in love with donuts, and you will probably fall in love with these. They are so simple, take minutes to throw together, and taste amazing. These donut holes are always a hit when we bring them to holiday festivities, or make them for after school snacks for the kids.
Recipe Ingredient Notes
- All-purpose Flour
- Baking Powder
- Salt
- Cinnamon
- Nutmeg
- Allspice
- Ground Cloves
- Vegetable Oil
- Brown Sugar
- Egg
- Vanilla Extract
- Canned Plain Pumpkin
- Milk
- Butter
Equipment Needed
How to Make Baked Pumpkin Spice Donut Holes
- Preheat oven 350°F. Spray each cup in a 24-cup mini muffin tin with non-stick cooking spray.
- In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, allspice, and cloves.
- In a separate, large bowl whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until smooth.
- Add dry ingredients to wet ingredients and mix until just combined and do not over mix.
Divide batter evenly among muffin cups. - Bake at 350°F for 10-12 minutes or until a toothpick comes out clean.
- While the muffins bake, melt butter in one bowl and combine granulated sugar and cinnamon in another bowl.
- Remove muffins from oven and cool for about 5 minutes, or until just cool enough to handle. Dip each muffin in melted butter, then roll in cinnamon sugar to coat.
- These are delicious served warm or at room temperature.
Storage Suggestions
These donut holes are best served fresh and warm. You can refrigerate them, but refrigeration tends to dry them out.
- Counter: Once cooled to room temperature, place in an airtight container or ziplock for 2 to 3 days.
- Freezer: Cool the donut holes completely, and place into a freezer-safe container. Freeze for up to 3 months. If you are making these donut holes with the intention of freezing, wait to coat them until after they have defrosted.
- Defrosting: Leave out at room temperature for 6-12 hours.
- Gifting: This recipe works well as a gift. Cool the donut holes completely, and place them in an airtight container in layers with parchment paper between each layer.
Enjoy More Delicious Pumpkin Breakfast Recipes
We absolutely love pumpkin recipes, especially in the fall and winter. Check out our comprehensive collection of pumpkin recipes here.
- Buttermilk Pumpkin Donuts with Maple Glaze
- Mini Pumpkin Cinnamon Rolls
- Mini Pumpkin Pie Crescents
- Pumpkin Chocolate Chip Pancakes
- Pumpkin Cinnamon Rolls
- Pumpkin Pull Apart Breakfast Bread
Baked Pumpkin Spice Donut Holes Recipe
Enjoy these light and fluffy baked pumpkin spice donut holes that are full of delicious pumpkin flavor and rolled in cinnamon sugar.
Serving servings
Ingredients
Donuts
- 1 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon allspice
- ⅛ teaspoon ground cloves
- ⅓ cup vegetable oil
- ½ cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- ¾ cup canned plain pumpkin , (not pumpkin pie filling)
- ½ cup milk
Coating:
- 4 Tablespoons butter, melted
- ⅔ cup sugar
- 2 Tablespoons cinnamon
Instructions
- Preheat oven 350°F. Spray each cup in a 24-cup mini muffin tin with non-stick cooking spray.
- In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, allspice, and cloves.
- In a separate, large bowl whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until smooth.
- Add dry ingredients to wet ingredients and mix until just combined and do not over mix.
- Divide batter evenly among muffin cups.
- Bake at 350°F for 10-12 minutes or until a toothpick comes out clean.
- While the muffins bake, melt butter in one bowl and combine granulated sugar and cinnamon in another bowl.
- Remove muffins from oven and cool for about 5 minutes, or until just cool enough to handle.
- Dip each muffin in melted butter, then roll in cinnamon sugar to coat.
Notes
These are delicious served warm or at room temperature. Recipe adapted from Craving Chronicles.
Nutrition
Serving: 1 donut hole · Calories: 80 kcal · Carbohydrates: 15 g · Protein: 1 g · Fat: 2 g · Saturated Fat: 1 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 1 g · Trans Fat: 1 g · Cholesterol: 10 mg · Sodium: 86 mg · Potassium: 36 mg · Fiber: 1 g · Sugar: 8 g · Vitamin A: 1016 IU · Vitamin C: 1 mg · Calcium: 33 mg · Iron: 1 mg
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