Soft, pillowy, and bursting with warm pumpkin spice, these baked donut holes are a cozy fall treat you’ll adore. Ready in just 22 minutes, they’re perfect for busy mornings or a quick sweet fix. Each bite offers a tender crumb, a hint of cinnamon, and a touch of sweetness that feels indulgent yet light.
With only 80 calories per donut hole, you can savor the rich flavors of pumpkin and spice without guilt. The golden exterior gives way to a moist, fluffy center, making them irresistible. Whether paired with coffee or shared with friends, these little bites are a delightful way to celebrate the season.
Ingredients for Baked Pumpkin Spice Donut Holes
- For the 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 (or any neutral oil like canola)
- ½ cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- ¾ cup canned plain pumpkin (not pumpkin pie filling)
- ½ cup milk (any variety: whole, skim, or plant-based)
- For the Coating:
- 4 Tablespoons butter, melted
- ⅔ cup granulated sugar
- 2 Tablespoons cinnamon
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C). Spray each cup of a 24-cup mini muffin tin with non-stick cooking spray.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, allspice, and cloves.
- Combine wet ingredients: In a separate large bowl, whisk together vegetable oil, brown sugar, egg, vanilla extract, pumpkin, and milk until smooth.
- Combine wet and dry: Add the dry ingredients to the wet ingredients and mix until just combined. Avoid overmixing.
- Fill muffin cups: Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
- Bake: Place in the oven and bake for 10–12 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare the coating: While the muffins bake, melt butter in one bowl and combine granulated sugar and cinnamon in another bowl.
- Cool slightly: Remove muffins from the oven and let them cool for about 5 minutes, or until just cool enough to handle.
- Coat the donut holes: Dip each muffin in the melted butter, then roll in the cinnamon sugar mixture to coat evenly.
- Serve and enjoy: Serve warm or at room temperature. Store leftovers in an airtight container.
Perfect Pairings: Sauce and Topping Ideas
While these baked pumpkin spice donut holes are delicious on their own, you can elevate them with a drizzle of cream cheese glaze (mix 4 oz cream cheese, 1 cup powdered sugar, and 2-3 tbsp milk) or a dollop of whipped cream. For a fun twist, try dipping them in chocolate ganache or serving with a side of caramel sauce for dipping.
How to Store and Reheat for Freshness
Store your donut holes in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, pop them in the microwave for 10-15 seconds or warm them in a 300°F oven for 5 minutes. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
Quick Tips for Time-Saving Success
To save time, measure out your dry ingredients the night before and store them in a sealed container. Use a small cookie scoop to portion the batter evenly into the muffin tin—it’s faster and less messy! If you’re short on time, skip the cinnamon sugar coating and simply dust the donut holes with powdered sugar instead.
Recipe Variations to Mix It Up
For a gluten-free version, swap the all-purpose flour with a 1:1 gluten-free flour blend. If you’re out of canned pumpkin, mashed sweet potato works as a great substitute. For a nuttier flavor, replace ¼ cup of flour with almond flour or add a handful of chopped pecans to the batter.
Essential Equipment for Donut Hole Perfection
You’ll need a 24-cup mini muffin tin for this recipe—it’s the perfect size for donut holes. A whisk and mixing bowls are essential for combining ingredients smoothly. Don’t forget a toothpick to test for doneness and a pastry brush for evenly coating the donut holes in butter.
Baked Pumpkin Spice Donut Holes
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.