Baked Pumpkin Donut Holes

Fall breakfast doesn’t get much better than these Baked Pumpkin Donut Holes!


Pumpkin spice is back at Starbucks and the Halloween section is in full swing at almost every market, which means it’s officially “OK” and socially acceptable to get really, really excited for pumpkin season ! So if you wait to bake with pumpkin until it’s time for Thanksgiving pie, you’ll be missing out on some excellent desserts. I like to allow my pumpkin obsession to continue until Thanksgiving, and then straight to Christmas cookies and hot chocolate from there.

Here is a fun & easy recipe for baked, not fried ( so you can eat more ! 🙂 ) pumpkin donut holes to get you excited for Fall breakfast. They literally are SO EASY to make that I thought I must be doing it wrong. From start to finish this was maybe a half-hour project, and I was so happy with how they came out. So grab a mini muffin pan and come bake with us!


4.8 from 8 reviews
Baked Pumpkin Donut Holes
Prep time
Cook time
Total time
Fall breakfast doesn’t get much better than these Baked Pumpkin Donut Holes!
Recipe type: Breakfast
Serves: 30
  • For the donuts:
  • 1¾ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground nutmeg
  • ¾ cup pumpkin puree (not pumpkin pie filling)
  • ½ cup brown sugar
  • ⅓ cup vegetable oil
  • 1 egg
  • 1 teaspoon vanilla extract
  • ½ cup milk
  • For the cinnamon sugar coating:
  • 1 stick of unsalted butter, melted
  • ⅔ cup granulated sugar
  • 1 tablespoon cinnamon
  1. Preheat oven to 350 degrees. Generously grease a 24-cup mini muffin pan with nonstick spray.
  2. Sift flour into medium mixing bowl, add in baking powder, salt, nutmeg and pumpkin pie spice.
  3. In a separate large bowl, scoop in the pumpkin puree and mix in brown sugar.
  4. Mix in the vegetable oil, vanilla extract, and add an egg. Pour in milk, and mix until smooth.
  5. Add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to overmix the batter.
  6. Scoop the batter into a 24-cup mini muffin pan, about ¾ full each cup, and bake at 350 degrees for 10-12 minutes, or until a toothpick comes out clean.
  7. Remove the donuts from the oven and allow to cool just enough to handle.
  8. Place melted butter in one bowl and the sugar and cinnamon in another.
  9. Dip the donuts into the melted butter, and coat, coat, coat in cinnamon sugar.
  10. Serve warm, and enjoy

Donuts are best served fresh, but if you have leftovers you’d like to save my best recommendation is to line a ziplock bag with paper towels, place the donuts (not touching) into the bag, and put them in the fridge overnight.



Fall breakfast doesn’t get much better than these Baked Pumpkin Donut Holes!

18 thoughts on “Baked Pumpkin Donut Holes

  1. Viviiy

    Love the fact that they are pumpkin AND baked! I am so glad we have computers now. It makes the wee hours of the night less lonely. I had a sick one last night and pinterest kept me entertained until she drifted back off

  2. Pingback: Marla Meridith | 15 Pumpkin Recipes to Get You Excited For Fall!

  3. Barbara

    Oh boy, oh boy! I ran out of all purpose flour and used Lily Flour which is a softer winter wheat flour normally used for homemade biscuits. These came out so fluffy and absolutely delicious! They went from the butter to the cinnamon sugar right into our mouths!

    1. Lori Simard

      I was thinking the same thing……… I bet if you toss them in cinnamon sugar they would be great…I’m going to try it that way

  4. Lisa Raw Schriver

    Any suggestions on how to make if you don’t have the mini tins? Is the dough firm enough to scoop onto parchment lined cookie sheet? I REALLY would like to make these! Thank you in advance!

  5. Elizabeth F.

    These are so, so good. Love the utilization of the muffin tin so that we can bake these instead of fry. Would recommend filling the muffin tin about 1/2 way full so that they don’t look like muffins. The ones I filled too high, I just put the cinnamon/sugar on top. They were delicious either way!

  6. Danielle Eldridge

    These were delicious! It was hard not to eat them all by myself 🙂 I will definitely make them again. Likely this week!

    1. Dorothy Braden

      NO but would think since works well to freeze cakes of any kind. You could bake them. Cool completely, Keep in Fridge till gonna use them. Take out get ROOM TEMPERATURE first, . then Roll in the melted butter, then sugar mixture.

  7. Claire

    So I made these, with so-so reviews from my family. I made them again, but forgot to add the milk. I thought this would ruin them, but somehow, they became family favorites. I have no idea why, but try not adding the milk!

  8. Nancy

    Hmmm good. Only thing is you need more people in your house than two. Better served right away so I now have two fat people!


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