Fall baking doesn't get much better than cinnamon sugar pumpkin donut holes that smell like autumn heaven and taste even better! Last Tuesday, Emily walked into the kitchen while these were baking and said, "Mom, it smells like a pumpkin spice candle in here, but better." She wasn't wrong!
I've been making these bite sized treats for three years now, ever since I discovered my silicone donut hole molds hiding in the back of my baking cabinet. These little gems are way easier than making full sized donuts, and honestly? They disappear faster than I can make them.
What makes these special isn't just the pumpkin puree that keeps them incredibly moist, or the warm pumpkin pie spices that make your whole house smell amazing. It's that perfect cinnamon sugar coating that gets all crispy on the outside while the inside stays fluffy and tender. Plus, they're baked instead of fried, so you can feel slightly better about eating six of them in one sitting (not that I've done that or anything).
If you're looking for mini blueberry muffins but want something more fall themed, these are your answer. They have that same grab and go convenience but with all the cozy autumn flavors we crave this time of year.
Jump to:
- Why You Will Love These Pumpkin Donut Holes
- Ingredients For The Best Cinnamon Sugar Pumpkin Donut Holes
- Instructions For Perfect Pumpkin Donut Holes Every Time
- Storage and Reheating Tips
- Variations For Your Cinnamon Sugar Pumpkin Donut Holes
- FAQ About Cinnamon Sugar Pumpkin Donut Holes
- Recipes You May Like
- Final Thoughts on These Amazing Donut Holes
- Cinnamon Sugar Pumpkin Donut Holes
Why You Will Love These Pumpkin Donut Holes
- Quick and easy – Ready in just 30 minutes from start to finish
- Perfectly spiced – The pumpkin pie spice blend creates that classic fall flavor
- Bite sized perfection – No cutting required, perfect for parties or snacking
- Customizable coating – Toss in cinnamon sugar or try the maple butter dip
- Freezer friendly – Make ahead and store for up to 3 months
- Kid approved – Emily's friends always ask when I'm making these again
Ingredients For The Best Cinnamon Sugar Pumpkin Donut Holes
For the Pumpkin Donut Holes:
- ¾ cup pumpkin puree
- 1 cup regular or plant based milk
- ¼ cup melted regular or vegan butter
- 1 cup cane sugar
- 1 teaspoon vanilla
- 1 ½ teaspoon pumpkin pie spices
- 1 teaspoon baking soda
- 1 ½ teaspoon baking powder
- 2 cups regular or gluten free all purpose flour
For the Cinnamon Sugar Topping:
- ½ cup cane sugar
- 2 teaspoon cinnamon
For the Maple Butter Dipping Sauce:
- 3 tablespoon maple syrup
- 1 tablespoon melted regular or vegan butter
The pumpkin puree is the star here – I always use the canned stuff because it's consistent and works perfectly every time. Don't try to substitute with pumpkin pie filling (learned that lesson the hard way when I was rushing one morning).
That pumpkin pie spice blend is what makes these taste like fall in every bite. If you don't have a pre made blend, you can mix 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ⅛ teaspoon ginger, and a pinch of cloves.
Instructions For Perfect Pumpkin Donut Holes Every Time
Getting Started
Preheat your oven to 350°F and grease your silicone donut hole molds with non stick spray.
Trust me on the molds – silicone works so much better than metal for these. They pop right out without sticking, and you don't have to worry about them getting too brown on the bottom.
Making the Batter
Add your pumpkin puree, milk, melted butter, sugar, vanilla, pumpkin pie spice, baking powder, and baking soda to a large mixing bowl.
Mix everything together really well. The mixture might look a little lumpy at first, but that's totally normal.
Add the flour and mix until you have a smooth pumpkin batter. Don't overmix it – just stir until everything comes together. The batter should be thick but scoopable.
Baking the Donut Holes
Spoon the pumpkin batter into your donut hole molds, filling each one about ¾ full. You should get around 50 little donut holes from this recipe.
Bake for 20 to 25 minutes, or until they're completely cooked through. You'll know they're done when a toothpick inserted in the center comes out clean.
The Perfect Cinnamon Sugar Coating
While your pumpkin donut holes are baking, mix the cinnamon and sugar together in a shallow bowl.
As soon as the donut holes come out of the oven and are cool enough to handle (but still warm), carefully toss them in the cinnamon sugar mixture.
The key is doing this while they're still warm – the coating sticks so much better this way!
Storage and Reheating Tips
These cinnamon sugar pumpkin donut holes are best eaten the same day you make them, but I know that's not always realistic.
Store them in an airtight container at room temperature for up to 3 days. They'll stay soft and delicious, though the cinnamon sugar coating might lose a little of its crunch.
For longer storage, freeze them in a freezer safe bag for up to 3 months. When you're ready to eat them, just thaw at room temperature and warm them in the microwave for 10 to 15 seconds.
If you want to refresh that cinnamon sugar coating, just roll them in a little fresh mixture after warming.
Variations For Your Cinnamon Sugar Pumpkin Donut Holes
Want to switch things up? Here are some of my tried and tested variations that work beautifully with this base recipe.
Maple Glaze Version: Skip the cinnamon sugar and drizzle with a simple maple glaze made from powdered sugar, maple syrup, and a splash of milk.
Chocolate Chip Addition: Fold ½ cup mini chocolate chips into the batter before baking. Emily goes crazy for these!
Apple Pie Spice: Swap the pumpkin pie spice for apple pie spice and add ¼ cup finely diced apples to the batter.
Cream Cheese Glaze: Mix 4 oz softened cream cheese, 1 cup powdered sugar, and 2 tablespoons milk for a tangy topping.
Sugar Free Option: Use a sugar substitute in both the batter and the coating. I've had good results with monk fruit sweetener.
The maple butter dipping sauce is seriously good too – don't skip it! It takes these from great to "where have these been all my life" status.
FAQ About Cinnamon Sugar Pumpkin Donut Holes
Donut holes are small, round baked treats without the center hole of traditional donuts. They're bite-sized, cook faster (20-25 minutes vs 30+ for full donuts), and perfect for snacking or serving at parties.
Store your pumpkin donut holes in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 3 months. Warm briefly in the microwave before serving to restore freshness.
Based on this recipe, 6 pumpkin donut holes contain approximately 330 calories (55 calories each), making them a lighter treat compared to traditional fried donuts.
Use a spoon to fill each silicone donut hole mold about ¾ full with batter. Alternatively, transfer batter to a piping bag or zip-top bag with the corner cut off for cleaner, more even filling.
Recipes You May Like
- Small Batch Chocolate Chip Cookies – Perfect when you want something sweet but don't need a huge batch
- Old Fashioned Pumpkin Bread Recipe – Another great way to use up that pumpkin puree
- Pumpkin Custard Pie – For when you want to take your pumpkin game to the next level
Final Thoughts on These Amazing Donut Holes
These cinnamon sugar pumpkin donut holes have become one of my go to fall treats, and for good reason. They're simple enough to make on a weeknight but special enough for holiday gatherings.
The combination of pumpkin puree, warm spices, and that irresistible cinnamon sugar coating creates something that tastes way more complicated than it actually is. Plus, at only 55 calories each, you don't have to feel guilty about grabbing a few extra.
Whether you're making them for a Halloween party, Thanksgiving dessert table, or just because it's Tuesday and you want something that smells like fall, these little gems won't disappoint.
Give this recipe a try and let me know what you think! Don't forget to save this to Pinterest so you can find it again when pumpkin season rolls around next year.
Cinnamon Sugar Pumpkin Donut Holes
Ingredients
Equipment
Method
- Begin by preheating the oven to 350°F. Grease your silicone donut hole molds with non-stick spray.
- Add your pumpkin puree, milk, butter, sugar, vanilla, pumpkin pie spice, baking powder, and baking soda to a mixing bowl. Mix well and then add the flour. Mix until a smooth pumpkin batter is formed.
- Spoon the pumpkin batter into the donut hole molds. You should be able to fill about 50 molds. Bake in the oven for 20-25 minutes or until the pumpkin donut holes are completely cooked through.
- While they bake, mix the cinnamon and sugar together to make the cinnamon sugar topping. While the pumpkin donut holes are warm, carefully toss them in the cinnamon sugar. Enjoy warm!
- Option to serve these with a delicious warm maple butter dip. To make the dip, simply mix the maple syrup and butter together in a small bowl.
