Baked Pumpkin Spice Donut Holes Recipe

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Published: November 2, 2021Author: Camille Beckstrand
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These Baked Pumpkin Spice Donut Holes are a game changer. If you are a pumpkin spice fan, then you need to try these today. They are so simple, and so delicious. You will love them.
Baked Pumpkin Spice Donut Holes Recipe

These Baked Pumpkin Spice Donut Holes are changing the donut game. They are so easy to make, taste delicious and you only need a mini muffin tin – no fancy equipment or baking sheets needed!

Baked Pumpkin Spice Donut Holes on a white plate

You don’t have to worry about frying them, or those extra calories, because they come out of your oven, ready to eat.

They taste like fall, fell in love with donuts, and you will probably fall in love with these. They are so simple, take minutes to throw together, and taste amazing.

These are always a hit when we bring them to holiday festivities, or make them for after school snacks for the kids.

How the pumpkin spice donut holes were created:

During high school, I worked at a donut shop that some of our family friends owned. Every Saturday, I would wake up around 5:00 am to make it to the shop by 6 am and serve donuts to happy morning people.

Seriously, waking up that early as a teenager was torture, but the amazing aroma of donuts definitely helped make it a little easier. For the few years that I worked there, I basically ate a donut every day (I had to be able to tell the customers what they tasted like, right?).

After a couple of years, the aroma no longer smelled good to me and the thought of eating a donut just made me sick to my stomach. Fast foward to today, it’s been over a decade since that fun job at the donut shop ended and my love of donuts has returned with a vengeance.

I can’t get enough of them.I love that these donuts are baked instead of fried. To be honest, I have never really fried anything in my life because the thought of being scalded by burning oil terrifies me.

I bake my chimichangas, I bake my churros, and now I bake my donuts. The great thing about this recipe is that these little donut bites taste amazing and literally melt in your mouth.

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How to make baked Pumpkin spice donut holes

Step 1: Preheat oven 350°F. Spray each cup in a 24-cup mini muffin tin with non-stick cooking spray.

Step 2: In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, allspice, and cloves.

Step 3: In a separate, large bowl whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until smooth.

Step 4: Add dry ingredients to wet ingredients and mix until just combined and do not over mix.
Divide batter evenly among muffin cups.

Step 5: Bake at 350°F for 10-12 minutes or until a toothpick comes out clean.

Step 6: While the muffins bake, melt butter in one bowl and combine granulated sugar and cinnamon in another bowl.

Step 7: 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.

Step 8: These are delicious served warm or at room temperature.

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Serves: 30 people

Baked Pumpkin Spice Donut Holes Recipe

These Baked Pumpkin Spice Donut Holes are a game changer. If you are a pumpkin spice fan, then you need to try these today. 
Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
Print Pin

Ingredients

Donuts

  • 1¾ 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
  • 2/3 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.

Notes

  • These are delicious served warm or at room temperature.

Nutrition

Serving: 1 donut hole · Calories: 80 kcal · Carbohydrates: 15 g · Protein: 1 g · Fat: 2 g · Saturated Fat: 1 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 1 g · Trans Fat: 1 g · Cholesterol: 10 mg · Sodium: 86 mg · Potassium: 36 mg · Fiber: 1 g · Sugar: 8 g · Vitamin A: 1016 IU · Vitamin C: 1 mg · Calcium: 33 mg · Iron: 1 mg

Equipment

  • Mini Muffin Tin
  • Medium Mixing Bowl
  • Large Mixing Bowl
  • Whisk
  • Non-stick Cooking Spray

Recipe Details

Course: Dessert
Cuisine: American

Recipe adapted from Craving Chronicles

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Baked Pumpkin Spice Donut Holes

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  1. Wendy @ Ravenwood Whimzies says:
    November 13, 2012
    These looks yummy! Thanks for the recipe.
  2. [email protected] says:
    November 13, 2012
    These would make a great fall breakfast! I love baked donuts!
  3. Heather says:
    November 13, 2012
    can't wait to try these out! bellesbazaar-heather.blogspot.com
  4. Paige Flamm says:
    November 13, 2012
    I've been wanting to make something like this for TWO falls now! My husband even bought me a mini muffin pan for Christmas last year just so I could make these! AH you've inspired me! I'm going to get on it!

    www.theflammilykitchen.blogspot.com
  5. Jenn says:
    November 13, 2012
    Yum - I have been wanting to try this recipe too!
  6. Diane says:
    November 13, 2012
    These look awesome! Know what I'm going to make the hubby tomorrow night! Thank you.
  7. Emily says:
    November 15, 2012
    I love baked donuts, and these look amazing :o) I came over from ginger snap crafts to invite you to join my month long Thanksgiving link party. It will be open for one more week, with fabulous features on Thanksgiving day! I would lovr for you to join us!
    http://www.nap-timecreations.com/2012/11/some-fall-baking-tasteful-tuesday-party.html
  8. Debbie says:
    November 15, 2012
    Cannot wait to try these!! Thank you for sharing the recipe =)
  9. Denise says:
    November 17, 2012
    O.k. These sound like the donut muffins I tried not to long ago and fell in love with. How perfect to have a 'fall' mini donut to enjoy with cups of hot cider (or cold) on a crisp fall morning, (or afternoon--or after dinner---or---) you get the idea !
  10. MelissaH says:
    November 21, 2012
    Can I use a regular tip cake tin?
  11. Melissa Richardson says:
    February 24, 2013
    Just made these and they turned out great! So glad I stumbled upon this recipe. :)
  12. Hannah says:
    August 27, 2013
    Hi - just made these. They were so wonderfully moist! I used coconut milk instead of milk and fresh soft steamed pumpkin I'd mashed. So good. Thanks for sharing!
  13. Lori says:
    August 27, 2013
    I can not wait to try these. I made some plain ones similar to these and they are delicious and my kiddos love them. Do you think these would freeze well with the sugar topping on them? I know when I froze some muffins with crumbly goodness on the top it got all mushy so I was thinking of freezing these, bringing them to room temp when ready to serve and then topping with the melted butter and sugar coating. I look forward to another wonderful recipe from the amazing Six Sisters :)
  14. Lori says:
    August 29, 2013
    I made these for breakfast this morning and they are amazing! We gobbled them up faster than we should have. My 2 year old and (almost) 4 year old each had 4 of them! I made a double batch and used a whole can of pumpkin puree (15 oz.) so it was a little extra pumpkin. I also didn't have any allspice so I omitted that this time. I plan on freezing the second batch plain so we don't keep eating them this morning! My 4 year old already told me he wanted these again for breakfast tomorrow.
  15. Letitia says:
    September 6, 2013
    How many does this recipe yield?
  16. Cyd says:
    September 9, 2013
    Just click on the MAGIC button under the picture and then click on NUTRITION. It will give you all of the nutritional information and servings. This is our new sister site - MyRecipeMagic.com. It's a great place to search for recipes. Just type in the recipe you are looking for in the search bar on the home page. Hope you'll stop by! -The Six Sisters
  17. Rosie says:
    November 3, 2013
    Do you think I could use Pumpkin Spice in place of all the other Spices? Just wondering? Thx
  18. Rosie says:
    November 3, 2013
    Do you think I could use Pumpkin Spice in place of the other spices listed? How much should I use? Thank you
  19. Cyd says:
    November 5, 2013
    That should work great because pumpkin pie spice is a combination of most of those other spices.
  20. Heidi Sines says:
    September 5, 2014
    When it says 3/4 can pumpkin, what size can is it referring to
  21. Heidi says:
    September 5, 2014
    Oops! Feeling silly. I just read the recipe again. It's 3/4c canned pumpkin. Sorry:)
  22. Becky says:
    September 7, 2014
    These were beyond amazing! Wow! Will definitely making these again. So moist, amazing flavor, perfect spice in there. 100% yum! This prego craved a donut last night so I searched for a good recipe and took a chance on this one, so glad I did. 2 thumbs up!
  23. Cyd says:
    September 9, 2014
    Thanks Becky! You made our day with your sweet comment! Glad we could help make a cute prego happy!!
  24. Cyd says:
    September 9, 2014
    Just the small can, I think it's about 15 ounces.
  25. charm says:
    September 13, 2014
    thank you, these were a huge hit with the kids! Fast and easy to make, will definitely make them again.
  26. Casey says:
    September 16, 2014
    I made these tonight, so happy I did. I needed about double the melted butter and more cinnamon sugar mixture as well. Was wondering, though-has anyone added ginger to the dry ingredients? Thanks for the recipe!
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