Baked pumpkin donut holes coated with cinnamon and sugar. These make the perfect breakfast for fall!
I’ve been super excited to share this recipe with you all for a while now. I’ve mentioned my baked pumpkin donuts quite a few times lately, to say that I’m obsessed with them would probably be an understatement. They are soft, light, full of pumpkin flavor, and just seriously good.
I decided to double the recipe with a few small changes to make some donut holes. I added a bit more pumpkin to the batter, because well, I love pumpkin. I also decreased the sugar just a bit, since we’re coating these with cinnamon and sugar they will be plenty sweet enough.
The donut holes are actually baked in a mini muffin pan and incredibly easy to make. I only fill mine about 3/4 of the way full and I usually end up with about 32-34 donut holes. If you just have one mini muffin pan, you’ll have to bake these in two separate batches. But, they only take about 12 minutes to bake, so they still come together pretty quickly.
After they come out of the oven, you’ll let them cool a bit while you melt some butter and mix up the cinnamon and sugar. You’ll give them a quick dunk in the butter, I always make sure they’re completely coated in the butter so that the cinnamon and sugar will stick better. Then comes the best part, the cinnamon and sugar coating! You’ll toss them around in that and you’re done.
These are best eaten the same day that you prepare them. You can bake the actual donut holes a little ahead of time and then coat them in the cinnamon and sugar just before serving.
Just looking at these pictures makes me think a second breakfast of pumpkin donut holes is in order.
Baked Pumpkin Donut Holes
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
- Preheat oven to 350 degrees. Spray a mini muffin pan well with non-stick cooking spray and set aside.
- In a large bowl, whisk together the flour, baking powder, pumpkin pie spice, nutmeg, and salt. Set aside.
- In a separate bowl, mix together the pumpkin puree, brown sugar, egg, milk, unsalted butter, and vanilla until fully combined.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Spoon 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.
- 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.
- Meanwhile, add the melted butter to a small bowl. Add the cinnamon and sugar to a separate bowl and mix together well.
- 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.
- Serve and enjoy!
Prepared donut holes are best eaten the same day. You can bake the donut holes ahead of time, then coat them with the butter, cinnamon, and sugar just before serving.
If you love pumpkin as much as I do, try my Pumpkin Cupcakes with Cream Cheese Frosting next!