Baked Pumpkin Spice Donut Holes

These baked pumpkin spice donut holes are the perfect way to welcome the cozy flavors of fall. 

Soft, tender, and packed with warm spices, they’re pretty much the dream autumn treat. At least, they are in my house!

I made a big batch, and they were gone before I could blink! Luckily, I hid a few to enjoy with my coffee.

I’m already planning to make these for our next family gathering – they’re sure to be a hit! 

Why You’ll Love These Baked Pumpkin Spice Donut Holes

Autumn Indulgence: These donut holes capture the essence of fall, offering warm pumpkin spices in a comforting, bite-sized treat.

Easy Preparation: With simple ingredients and straightforward instructions, you can whip up these delightful morsels in under 30 minutes.

Irresistibly Soft Texture: They boast a soft, tender interior encased in a delightfully crisp, sugar-coated exterior, creating a satisfying contrast with every bite.

Versatile Enjoyment: They’re versatile enough to be enjoyed as a breakfast, snack, or dessert, fitting seamlessly into any part of your day.

Ingredients

• All-Purpose Flour: The foundation that gives structure and tenderness to the donuts.

• Baking Powder & Baking Soda: Help the donuts rise, giving them a light and fluffy texture.

• Salt: Enhances the flavors and balances the sweetness.

• Pumpkin Pie Spice: Adds warmth and the signature autumnal flavors of cinnamon, nutmeg, and cloves.

• Melted Butter & Oil: The butter adds richness and depth of flavor to the batter and coating, while the oil keeps things nice and moist.

• Brown Sugar: Brings sweetness and a hint of molasses.

• Egg + Egg Yolks: Bind the ingredients while adding richness for a tender crumb.

• Vanilla Extract: Rounds out the flavors with a sweet, aromatic note.

• Pumpkin Puree: Adds moisture, flavor, and an extra boost of fall vibes.

• Whole Milk: Lightens the batter and creates a smooth, tender texture.

• Granulated Sugar & Cinnamon: Coats the donuts in a sweet, crunchy exterior.

How to Make Baked Pumpkin Spice Donut Holes

Fall has officially arrived in my kitchen – and I couldn’t be more thrilled!

I love how the pumpkin keeps these donut holes moist and gives them that beautiful orange hue. 

But as impressive as they look, they’re a breeze to make at home: 

1. PREHEAT the oven to 375°F and lightly coat two 24-cup mini-muffin tins with cooking spray.

2. WHISK the flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt until combined.

3. BEAT the eggs and yolks, then whisk in the melted butter, oil, vanilla, and pumpkin puree until smooth.

4. ALTERNATE adding the dry ingredients and milk, starting and ending with the flour. Mix gently with a spatula until just combined.

5. FILL each cavity with about 1 tablespoon of batter.

6. BAKE for 10-12 minutes or until golden brown.

7. COAT the cooled donut holes in melted butter and cinnamon sugar. Enjoy!

Tips For the Best Baked Pumpkin Spice Donut Holes

I love how these donut holes are baked instead of fried, which means I can indulge in a few extra without feeling too guilty. 

Plus, the pumpkin puree means I’m getting in a serving of veggies…right?

Need a few tips? Check these out:

• Use mini muffin tin. Use a mini muffin tin to achieve the perfect donut hole size and shape.

• Don’t overmix. Mix the wet and dry ingredients just until combined to avoid overmixing, which can make the donuts dense.

• Check for doneness. Use a toothpick to check if the donut holes are done. If it comes out clean or with a few moist crumbs, they are ready.

• Cool before coating. Let the donut holes cool for a few minutes before dipping them in melted butter and rolling in cinnamon sugar to ensure the coating adheres properly.

• Topping variation. Try using pumpkin spice-sugar instead of cinnamon for a different flavor profile.

• Serve warm. These donut holes taste best when served warm, enhancing their soft and cakey texture.

• Frying option. If preferred, you can fry them instead of baking for a more traditional donut texture. Use a mini cookie scoop and oil at 350°F.

• Cake pop machine. Want perfectly round donut holes? Use a cake pop machine and cook per the box instructions!

How to Store

This recipe makes quite a few donut holes. That’s because I wanted to use a whole can of pumpkin. 

You can, of course, cut the recipe in half if you don’t need so many. But since they store so well, why not make extra?

To Store: Place cooled donut holes in an airtight container lined with paper towels. Keep at room temperature for up to 2 days or refrigerate for up to 5 days.

To Freeze: Arrange cooled, uncoated donut holes on a baking sheet and freeze until solid, then transfer to a freezer-safe bag. Freeze for up to 3 months and thaw at room temperature before coating and serving.

More Pumpkin Recipes We Can’t Get Enough Of

Pumpkin Bars with Cream Cheese Frosting
Pumpkin Banana Muffins
Pumpkin Cream Cheese Muffins
Pumpkin Cheesecake Bars

Baked Pumpkin Spice Donut Holes

Course: Breakfast, DessertCuisine: American

Servings

12

servings

Prep time

15

minutes

Cooking time

10

minutes

Calories

183

kcal

These baked pumpkin spice donut holes are the perfect way to welcome the cozy flavors of fall. They’re soft, tender, and packed with warm spices.

Ingredients

• Pumpkin Spice Donuts

• 2 1/2 cups (300g) all-purpose flour

• 3/4 cup brown sugar

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 2 teaspoons pumpkin pie spice

• 1/2 teaspoon salt

• 1 large egg + 2 egg yolks

• 1/4 cup melted butter

• 1/4 cup vegetable oil

• 1 1/2 teaspoons vanilla extract

• 1 (15 ounce) can plain pumpkin puree (see notes)

• 1/2 cup whole milk

• Cinnamon Sugar Coating

• 1/2 cup melted butter

• 1 cup granulated sugar

• 3 tablespoons cinnamon (or pumpkin pie spice)

Instructions

• Preheat the oven to 375°F. Lightly coat two 24-cup mini-muffin tins with cooking spray and set aside.
• Make the donut holes: In a large bowl, whisk the flour, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt until evenly combined.
• In a separate bowl, lightly beat the eggs and yolks, then whisk in the melted butter, oil, vanilla, and pumpkin puree until smooth.
• Alternate adding the dry ingredients and milk, starting and ending with the flour. Mix gently by hand with a spatula until just combined. Be careful not to overmix.
• Scoop the batter into the prepared mini-muffin tin, filling each cavity with about 1 tablespoon of batter. Depending on the size of the tins, you should get about 48-54 donuts.
• Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
• Make the coating: While the donut holes are baking, melt the butter and set it aside to cool. In a medium bowl, mix the sugar and cinnamon until well combined.
• Remove the donut holes from the oven and leave to cool for about 5 minutes. When they’re cool enough to handle safely, dip them (one by one) in the melted butter and then toss them in the cinnamon sugar until evenly coated on all sides.
• Serve warm or at room temperature, and enjoy the taste of fall in every bite!

Notes

• This recipe is specifically designed to use a full can of pumpkin, so you don’t have leftovers. If you don’t need 50 donuts, simply cut the recipe in half.
• Want perfectly round donut holes? Use a cake pop machine and cook per the box instructions!
• The serving size is based on approximately four donut holes per serving.

Kim - InsanelyGood

Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

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