Irresistibly Delicious Baked Pumpkin Donut Holes: Your Ultimate Fall Breakfast & Dessert Recipe
As the leaves begin to change and a crisp coolness fills the air, there’s nothing quite like the comforting aroma of pumpkin spice wafting through your kitchen. These delectable baked pumpkin donut holes, generously coated in a shimmering blanket of cinnamon and sugar, are not just a treat—they are the very essence of fall in a bite-sized package. Perfect for a cozy autumn breakfast, a delightful brunch addition, or a simple, satisfying dessert, they are guaranteed to become a seasonal favorite.
For a while now, I’ve been incredibly eager to share this recipe with all of you. My original baked pumpkin donuts have achieved cult status in my kitchen, and to say I’m obsessed would be an understatement. They boast an unparalleled soft and light texture, bursting with authentic pumpkin flavor, and are simply, seriously good. Building on that beloved recipe, I decided to adapt it to create these charming donut holes, making them even more snackable and delightful.
Why These Baked Pumpkin Donut Holes Are Your New Fall Obsession
These aren’t your average donut holes. By baking them instead of frying, we achieve a wonderfully tender crumb that’s lighter and less greasy, making them a slightly healthier indulgence without sacrificing an ounce of flavor. The process is also significantly simpler and less messy than traditional deep-frying, which means you can enjoy these homemade delights more often. The beauty of these little bites lies in their incredible pumpkin flavor, enhanced by a carefully balanced blend of spices that scream autumn.
When developing this recipe, I made a few thoughtful adjustments. I decided to double the base recipe for a generous batch of donut holes, ensuring there’s plenty to share (or to keep all to yourself!). Crucially, I added a bit more pumpkin puree to the batter. Why? Because when it comes to fall treats, I firmly believe you can never have too much rich, earthy pumpkin goodness. To balance this, I slightly reduced the sugar in the batter, knowing that the final step — a generous coating of cinnamon and sugar — would provide ample sweetness. The result is a perfectly balanced treat that’s sweet, spicy, and deeply satisfying.
Effortless Baking with a Mini Muffin Pan
One of the most appealing aspects of this recipe is its incredible ease. These donut holes are baked right in a mini muffin pan, eliminating the need for any specialized donut-making equipment. If you can make muffins, you can absolutely make these! The process is straightforward, perfect for bakers of all skill levels, and yields consistently round, fluffy donut holes.
To ensure perfect shape and texture, I recommend filling each mini muffin cavity approximately 3/4 of the way full. This allows the batter enough room to rise beautifully without overflowing, giving you those classic donut hole domed tops. From one batch, you can expect to yield about 32-34 delightful donut holes. If you only have one mini muffin pan, don’t fret! You can easily bake these in two separate batches. They only require about 11-13 minutes in the oven per batch, so even with two rounds, they come together surprisingly quickly, making them a perfect weekend baking project.
Essential Ingredients for Perfect Pumpkin Donut Holes
Crafting these delicious donut holes requires a harmonious blend of pantry staples and classic fall flavors:
- All-Purpose Flour: The foundation for our donut holes, providing structure. Remember to spoon and level it for accurate measurement!
- Baking Powder: Our leavening agent, ensuring a light and airy texture.
- Pumpkin Pie Spice & Ground Nutmeg: These aromatic spices are key to that unmistakable fall flavor profile. They bring warmth and depth to every bite.
- Salt: A crucial ingredient that balances the sweetness and enhances all the other flavors.
- Pumpkin Puree (NOT Pumpkin Pie Filling): The star of the show! Pure pumpkin provides moisture, color, and that incredible, natural pumpkin taste.
- Light Brown Sugar: Adds sweetness and a subtle caramel note, contributing to the donut’s moist texture.
- Large Egg: Binds the ingredients together and adds richness.
- Milk: Provides necessary moisture to the batter, resulting in a tender crumb.
- Unsalted Butter (melted and slightly cooled): Adds richness and flavor to the donut batter.
- Vanilla Extract: A touch of vanilla always complements pumpkin and spices beautifully, enhancing the overall flavor.
The Irresistible Cinnamon Sugar Coating
Once your baked pumpkin donut holes emerge from the oven, golden and fragrant, the real magic begins with the cinnamon sugar coating. This step is what transforms a delicious pumpkin bite into an utterly irresistible treat.
While the donut holes cool slightly on a wire rack, you’ll prepare the coating. First, melt a generous amount of unsalted butter. In a separate, shallow bowl, combine granulated sugar and ground cinnamon, mixing them together thoroughly. The key to a perfectly coated donut hole is a quick but complete dunk in the melted butter. Ensure each donut hole is fully immersed and dripping with butter. This butter layer is essential because it acts as the adhesive, ensuring the cinnamon and sugar mixture adheres beautifully to every crevice. Then, immediately after the butter bath, toss the donut holes in the cinnamon sugar mixture. Roll them around, ensuring they are thoroughly coated on all sides. The combination of warm, soft pumpkin donut and the sweet, spicy crunch of the coating is simply divine.
Serving and Storage Suggestions
While these baked pumpkin donut holes are undeniably delicious, they are truly at their absolute best when enjoyed on the same day they are prepared. The coating remains perfectly crisp, and the interior is incredibly soft and fresh. However, if you’re looking to get a head start, you can certainly bake the donut holes a little ahead of time. Once they’ve completely cooled, store them in an airtight container at room temperature for up to a day. Then, just before serving, perform the glorious butter and cinnamon sugar coating ritual. This ensures that wonderful textural contrast of soft interior and crunchy exterior for your guests, or simply for your own enjoyment!
Imagine waking up to a plate of these, or serving them with coffee for an afternoon pick-me-up. Just looking at these pictures makes me think a second breakfast (or perhaps a third snack) of pumpkin donut holes is definitely in order.
Tips for Success and Variations
- Don’t Overmix: When combining wet and dry ingredients, mix until just combined. Overmixing can lead to tough donut holes. A few lumps are perfectly fine!
- Measure Flour Correctly: For accurate baking, spoon your flour into the measuring cup and then level it with a straight edge. Scooping directly can compact the flour, leading to too much dry ingredient.
- Spice it Up: Feel free to adjust the amount of pumpkin pie spice and nutmeg to your preference. A pinch of ground ginger or cloves can also be a wonderful addition.
- Piping Bag for Easy Filling: For cleaner and more consistent donut holes, transfer the batter to a piping bag (or a zip-top bag with the corner snipped off) to pipe into the mini muffin cavities.
- Alternative Coatings: While cinnamon sugar is classic, you could also try a simple vanilla glaze, a maple glaze, or even a drizzle of melted white chocolate for a different twist.
Frequently Asked Questions About Baked Pumpkin Donut Holes
Can I use canned pumpkin pie filling instead of pumpkin puree?
No, it’s crucial to use pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains added sugars and spices, which will alter the flavor and sweetness balance of this recipe. Make sure your can simply lists “pumpkin” as the ingredient.
How do I know when the donut holes are fully baked?
The best way to check for doneness is to insert a wooden toothpick into the center of a donut hole. If it comes out clean, they are ready. They should also be lightly golden brown and spring back slightly when gently touched.
Can I make these donut holes gluten-free?
While this recipe hasn’t been tested with gluten-free flour, you might have success using a 1:1 gluten-free baking flour blend that contains xanthan gum. Results may vary slightly in texture.
Can these pumpkin donut holes be frozen?
Yes, you can freeze the baked, uncoated donut holes. Allow them to cool completely, then place them in a single layer on a baking sheet to flash freeze for about an hour. Once solid, transfer them to a freezer-safe bag or container for up to 2-3 months. Thaw at room temperature, then coat with butter and cinnamon sugar just before serving.
What if I don’t have a mini muffin pan?
While the mini muffin pan gives them their distinctive donut hole shape, you could bake the batter in a regular muffin tin, filling cavities about halfway. The baking time will be longer, likely 18-22 minutes. They will, of course, be larger “muffin donuts” rather than donut holes.
Baked Pumpkin Donut Holes
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Ingredients
Pumpkin Donut Holes:
- 2 cups all-purpose flour (spooned & leveled)
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup pumpkin puree (NOT pumpkin pie filling)
- 1/2 cup light brown sugar
- 1 large egg
- 1/2 cup milk
- 1/4 cup unsalted butter melted and slightly cooled
- 1 teaspoon vanilla
Cinnamon Sugar Coating:
- 6 tablespoons unsalted butter melted and slightly cooled
- 3/4 cup granulated sugar
- 1 and 1/2 tablespoons ground cinnamon
Instructions
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Preheat oven to 350 degrees. Spray a mini muffin pan well with non-stick cooking spray and set aside.
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In a large bowl, whisk together the flour, baking powder, pumpkin pie spice, nutmeg, and salt. Set aside.
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In a separate bowl, mix together the pumpkin puree, brown sugar, egg, milk, unsalted butter, and vanilla until fully combined.
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Add the wet ingredients to the dry ingredients and mix until just combined.
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Spoon or pipe the batter into the mini muffin cavities about 3/4 of the way full. Bake at 350 degrees for 11-13 minutes or until a wooden toothpick inserted into the donut hole comes out clean.
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Remove from the oven and let cool in the pan for 5 minutes. Remove the donut holes from the pan to a wire rack to cool.
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Meanwhile, add the melted butter to a small bowl. Add the cinnamon and sugar to a separate bowl and mix together well.
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Take each donut hole and dunk it into the melted butter, making sure it is fully coated. Then dip it into the cinnamon and sugar mixture, making sure to coat well.
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Serve and enjoy!
Notes
If you love pumpkin as much as I do, be sure to try my Pumpkin Cupcakes with Cream Cheese Frosting next for another delightful autumn treat!