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Baked Cinnamon Sugar Pumpkin Donut Holes

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These baked cinnamon sugar pumpkin donut holes are soft, tender, and rolled in a crisp cinnamon-sugar coating. Made with simple pantry ingredients and ready in under 30 minutes, they’re the perfect fall treat without the mess of deep frying.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 cup (245g) pumpkin puree (100% pure pumpkin)
  • 1 large egg
  • 1 large egg yolk
  • 4 tablespoons (57g) unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • ¼ cup (60ml) milk (whole milk preferred)
  • For the Cinnamon Sugar Coating:
  • ½ cup (100g) granulated sugar
  • 1 ½ teaspoons ground cinnamon
  • 3 tablespoons (42g) unsalted butter, melted

Instructions

  1. Preheat oven to 350°F (175°C). Generously grease a 24-cup mini muffin pan with butter or non-stick cooking spray.
  2. In a large bowl, whisk together all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt until well combined.
  3. In a medium bowl, whisk together pumpkin puree, egg, egg yolk, melted butter, vanilla extract, and milk until smooth.
  4. Pour the wet ingredients into the dry ingredients. Fold gently with a rubber spatula until just combined; do not overmix. Batter will be thick and scoopable.
  5. Using a small cookie scoop (about 1 tablespoon), drop rounded tablespoons of batter into each greased muffin cup, filling almost to the top.
  6. Bake for 10-12 minutes, or until tops spring back when lightly touched and a toothpick inserted into the center comes out clean.
  7. Let donut holes cool in the pan for exactly 2 minutes, then gently loosen edges and transfer to a cooling rack.
  8. While donut holes cool, mix granulated sugar and cinnamon together in a shallow bowl. Melt 3 tablespoons of butter in a small microwave-safe bowl.
  9. Working in batches of 4-5, brush each warm donut hole all over with melted butter, then immediately roll in cinnamon sugar mixture until completely coated.
  10. Serve immediately, preferably within 30 minutes of baking.

Notes

Don’t overmix the batter to avoid tough donut holes. Use room temperature ingredients to prevent butter from seizing. If pumpkin puree is watery, blot with paper towels. Grease the pan generously to prevent sticking. Coat donut holes while warm for best adherence. For extra sweetness, double coat with cinnamon sugar. Store leftovers in an airtight container at room temperature for up to 2 days. Freeze uncoated donut holes for up to 3 months.

Nutrition

Keywords: pumpkin donut holes, baked donut holes, cinnamon sugar, fall dessert, pumpkin recipe, easy donut holes, baked pumpkin donuts

Find it online: https://forkmila.com/baked-cinnamon-sugar-pumpkin-donut-holes-easy-recipe/