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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. 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 donut holes are always a hit when we bring them to holiday festivities, or make them for after school snacks for the kids.
Recipe Ingredient Notes
- All-purpose Flour
- Baking Powder
- Salt
- Cinnamon
- Nutmeg
- Allspice
- Ground Cloves
- Vegetable Oil
- Brown Sugar
- Egg
- Vanilla Extract
- Canned Plain Pumpkin
- Milk
- Butter
Equipment Needed
How to Make Baked Pumpkin Spice Donut Holes
- 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.
- These are delicious served warm or at room temperature.
Storage Suggestions
These donut holes are best served fresh and warm. You can refrigerate them, but refrigeration tends to dry them out.
- Counter: Once cooled to room temperature, place in an airtight container or ziplock for 2 to 3 days.
- Freezer: Cool the donut holes completely, and place into a freezer-safe container. Freeze for up to 3 months. If you are making these donut holes with the intention of freezing, wait to coat them until after they have defrosted.
- Defrosting: Leave out at room temperature for 6-12 hours.
- Gifting: This recipe works well as a gift. Cool the donut holes completely, and place them in an airtight container in layers with parchment paper between each layer.
Enjoy More Delicious Pumpkin Breakfast Recipes
We absolutely love pumpkin recipes, especially in the fall and winter. Check out our comprehensive collection of pumpkin recipes here.
- Buttermilk Pumpkin Donuts with Maple Glaze
- Mini Pumpkin Cinnamon Rolls
- Mini Pumpkin Pie Crescents
- Pumpkin Chocolate Chip Pancakes
- Pumpkin Cinnamon Rolls
- Pumpkin Pull Apart Breakfast Bread
Baked Pumpkin Spice Donut Holes Recipe
Enjoy these light and fluffy baked pumpkin spice donut holes that are full of delicious pumpkin flavor and rolled in cinnamon sugar.
Serving servings
Ingredients
Donuts
- 1 ¾ cups all-purpose flour
- 2 teaspoon 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.
Notes
These are delicious served warm or at room temperature. Recipe adapted from Craving Chronicles.
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
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
These looks yummy! Thanks for the recipe.
These would make a great fall breakfast! I love baked donuts!
can’t wait to try these out!
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!
Yum – I have been wanting to try this recipe too!
These look awesome! Know what I’m going to make the hubby tomorrow night! Thank you.
I love baked donuts, and these look amazing :o)
Cannot wait to try these!! Thank you for sharing the recipe =)
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 !
Can I use a regular tip cake tin?
Just made these and they turned out great! So glad I stumbled upon this recipe. 🙂
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!
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 🙂
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.
How many does this recipe yield?
Do you think I could use Pumpkin Spice in place of all the other Spices? Just wondering? Thx
Do you think I could use Pumpkin Spice in place of the other spices listed? How much should I use? Thank you
That should work great because pumpkin pie spice is a combination of most of those other spices.
When it says 3/4 can pumpkin, what size can is it referring to
Oops! Feeling silly. I just read the recipe again. It’s 3/4c canned pumpkin. Sorry:)
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!
Thanks Becky! You made our day with your sweet comment! Glad we could help make a cute prego happy!!
Just the small can, I think it’s about 15 ounces.
thank you, these were a huge hit with the kids! Fast and easy to make, will definitely make them again.
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!
Just made these. Decadent!
These are easy to make and are so yummy! A huge hit with my family for sure. BEST recipe I found for donut holes!
So glad you enjoyed the donut holes! They are our favorites!
They are so easy and delicious! So glad you liked them!
These are delicious! I have made them so many times and get so many compliments on them. Thank you!
They are soooo good! For the coating instead of cinnamon i use pumpkin spice they were amazing!