Pumpkin Donut Holes
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The most irresistible mini pumpkin muffins smothered in cinnamon sugar goodness! Perfect for breakfast, lunch + dinner!
Featured Comment
Can you have these for breakfast? Yes. For lunch? Yes. For dinner? Yes, yes, yes. You can have these bad boys for all of the meals.
why i love this recipe
- Baked, not fried. So moist and so fluffy, these donut holes deliver in all avenues without any of the fried, oily mess.
- Comes together quickly. These come together in less than 35 minutes, tasting even better than your local bakery.
- Great for sharing. Made in a mini muffin tin yielding 12 bite-sized pieces, these are perfect for sharing at potlucks, big gatherings and holiday parties.
mini muffins or donut holes?
Technically, these are mini muffins as they are baked in a mini muffin tin. But they look and taste like donut holes so if it looks like a duck, swims like a duck, and quacks like a duck, these are in fact donut holes. Donut holes that are super soft and cakey with all the warm, Fall spices, completely baked start to finish.
tips and tricks for success
- Use a small cookie scoop. Using a small cookie scoop is a convenient way to transfer the batter to the mini muffin tin with ease and less mess.
- Pumpkin puree vs. pumpkin pie filling. Canned pumpkin puree and pumpkin pie filling are not the same, and are not interchangeable. Pumpkin pie filling comes pre-mixed with sweeteners and spices.
- Dip and roll just before serving. To avoid soggy donuts, coat the donut holes in butter and cinnamon sugar right before serving. Plain, uncoated donuts will store much better.
Tools For This Recipe
Mini muffin pan
Pumpkin Donut Holes: Frequently Asked Questions
A small cookie scoop should work beautifully here.
Another neutral oil such as vegetable, grapeseed or sunflower oil can be used in place of canola oil.
This is best served immediately but you can certainly prep the dry ingredients (flour, cinnamon, nutmeg, allspice, cloves, baking powder and salt) as well as the cinnamon sugar topping ahead of time.
The donut holes (before they are dipped in melted butter and coated with cinnamon sugar) can be stored in an airtight container for 1-2 days at room temperature, adding the butter and cinnamon sugar right before serving.
Pumpkin Donut Holes
Ingredients
- 1 ¾ cups all-purpose flour
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- ⅛ teaspoon ground cloves
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup pumpkin puree
- ½ cup milk
- ½ cup brown sugar
- ⅓ cup canola oil
- 1 large egg
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter, melted
For the cinnamon sugar topping
- 2 tablespoons ground cinnamon
- ⅔ cup sugar
Instructions
- Preheat oven to 350 degrees F. Lightly oil a mini muffin pan or coat with nonstick spray.
- In a large bowl, combine flour, cinnamon, nutmeg, allspice, cloves, baking powder and salt.
- In a large glass measuring cup or another bowl, whisk together pumpkin puree, milk, brown sugar, canola oil, egg and vanilla.
- Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
- Scoop the batter evenly into the muffin tray.
- Place into oven and bake for 10-12 minutes, or until a tester inserted in the center comes out clean.
- When the muffins are done, cool for 2 minutes and dip each muffin into the melted butter and then into the cinnamon sugar topping.
- Let cool on a wire rack.
For the cinnamon sugar topping
- In a medium bowl, combine cinnamon and sugar.
Video
Notes
Did you make this recipe?
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Absolutely delicious! I had to make a few substitutions as I have many food sensitivities. I used gluten free flour, walnut milk, olive oil and maple sugar for the topping instead of sugar. Absolutely delicious!! I had to make another batch right away since I had enough pumpkin puree. Thank you!
These are autumn breakfast perfection! I made half with the cinnamon sugar topping (per the recipe) and half with a maple glaze. Both versions were damn delicious :-). These are going into the rotation. Thank you for another winner!
Just made this with a big (12) cupcake pan… And I think I need get a mini pan. We felt it was too much with them big. Agree under 35 mins and easy to make. Flavor is delicious but next time I’m going try oat milk instead of reg milk since we have that in the fridge. Great recipe!
Wow. I don’t even like donuts (yes, I know I’m boring) and these were ridiculous! Every single person who has had them comments on how great they are! Save yourself and just make a double batch!!
These delicious donut holes were so easy to make and so yummy! My 6 year old daughters had so much fun helping me make them, too! They loved them as much as I did! I see many more in our future!
Can we substitute any of the spices for Pumpkin Spice?
Yes they really are that good. I put four in a container and froze them as a test. Hopefully they will be as good after freezing.
These look delicious! Do these keep in a container?
My, oh my! DEEEEEE-LICIOUSSSSSNESSS! My 16 year-old daughter made these while I was out running errands, and came home to these goodies. I only regret that she did not make a quadruple batch.
Absolutely awesome!!
These are awesome. The first time ever baking… if this is considered baking. I brought these to a party. My girlfriend said you better have more of these because I’m not sharing.
These are amazing! My husband asked me to marry him again after eating one lol.
This is a fabulous recipe. I’ve made it with pumpkin freshly cooked and canned pumpkin. I made it with regular organic white flour and also made it several times using Bob’s Red Mill 1-1 gluten free flour – both came out perfectly! I have also substituted date sugar for brown sugar multiple times with excellent results.
They look delicious! I like the recipe!!
These are SO good! It was easy to swap to make vegan as well.
I made these last night and OMG they are amazing!!!!! I ❤️ Your website!!!
Damn girl! These delicious! Even without the cinnamon sugar but esp with! Love your recipes! Thanks!
WOW! These are so delicious! They are by far the best home-baked treat I have ever made. Perfect for a cool fall morning. Thanks, Chungah! Damn Delicious never disappoints.
I made these tonight and they are delicious!!! It’s hard to stop eating them!! Chungah – I am so happy that I stumbled upon your site. This is the 3rd recipe of yours that I have tried and they have ALL been excellent! Thank you!! You have given me inspiration to try new things to cook and bake! Keep up the awesome awesome work! You should have your own cooking show!!
Hi I just made these mini pumpkin muffins I will say first they are very delicious although I didn’t pick up as much pumpkin flavor as I thought I would, however, I didn’t have unsalted butter so maybe that makes a difference. Will definitely try out your other recipes with anticipation .