If you’re craving a quick fall treat, these Cinnamon Sugar Pumpkin Donut Holes will instantly satisfy that sweet tooth. They’re soft, spiced just right, and rolled in cozy cinnamon sugar. Whether you’re baking for brunch, a school treat, or just a cozy evening snack, this recipe brings that warm, homemade bakery feel right into your kitchen. These little bites are the perfect blend of pumpkin pie vibes and cinnamon donut nostalgia, and the best part? They come together in under 30 minutes with everyday pantry staples.
Now let’s dive into what makes this recipe so special.
Table of Contents
Why You’ll Love This Cinnamon Sugar Pumpkin Donut Holes
- Quick & Easy: Ready in just 30 minutes, no deep fryer needed.
- Simple Ingredients: Nothing fancy, just pantry staples and pumpkin.
- Fall Favorite: Packed with pumpkin spice and cinnamon sugar, it’s fall in every bite.
- Kid-Approved: These are perfect for little hands and lunchbox surprises.
- Light, Fluffy Texture: Baked instead of fried, but still irresistibly soft and moist.
- Cozy Comfort: These feel like a hug in food form, perfect with tea or coffee.
Compared to other donut hole recipes, this version balances spice, sweetness, and pumpkin flavor just right. It’s comfort food with a fall twist you’ll want to make on repeat.
If you’re a fan of mini cinnamon apple fritters, this recipe will hit the same cozy notes in a bite-sized way.
Ingredients Needed
Let’s break down what you’ll need. I’ve grouped them for easier prep:
Dry Ingredients
- 1 ¾ cups all-purpose flour – spooned and leveled
- 2 teaspoons baking powder – for the fluffiest rise
- ½ teaspoon salt – brings out the sweetness
- 1 teaspoon pumpkin pie spice – your fall flavor hero
- ½ teaspoon ground nutmeg – deepens the warm spice notes
Wet Ingredients
- ¾ cup pumpkin puree – canned is great, just not pie filling
- ½ cup brown sugar – adds moisture and a caramel note
- ⅓ cup vegetable oil – keeps things tender
- 1 large egg – room temperature for better blending
- 1 teaspoon vanilla extract – adds warmth and rounds out flavors
- ½ cup milk – any kind works, even dairy-free
For the Coating
- Granulated sugar – classic coating
- Ground cinnamon – mix with sugar for that warm bakery finish
How to Make Cinnamon Sugar Pumpkin Donut Holes
Follow these simple steps to make the fluffiest, most flavorful donut holes without a fryer.
- Prep the Oven and Pan
Preheat your oven to 350°F (175°C). Lightly grease a mini muffin tin or donut hole pan. This ensures even baking and easy release. - Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, salt, pumpkin pie spice, and nutmeg. Whisking adds air and ensures the spices are evenly distributed. - Combine the Wet Ingredients
In a larger mixing bowl, whisk the pumpkin puree, brown sugar, oil, egg, vanilla, and milk until smooth. No lumps should remain, this makes your batter smooth and even. - Combine Wet & Dry Gently
Slowly stir the dry mixture into the wet ingredients. Don’t overmix, just stir until you no longer see streaks of flour. Overmixing leads to dense donut holes. - Fill and Bake
Spoon or scoop the batter into the muffin pan cavities, filling each about ¾ full. Bake for 12–15 minutes or until a toothpick inserted in the center comes out clean. - Cool Slightly
Let them rest in the pan for 5 minutes, then transfer to a wire rack. They’ll firm up a bit as they cool, but stay soft inside. - Coat in Cinnamon Sugar
While still warm, roll each donut hole in a bowl of granulated sugar mixed with cinnamon. The warmth helps the coating stick beautifully. - Serve Warm or Cool
These are divine fresh out of the oven but just as tasty at room temp. Serve with a cozy drink like this creamy chai latte for the ultimate fall pairing. If you love cozy bakes like apple cider donut bread, you’ll appreciate the soft, spice-kissed texture of these donut holes.
Serving and Storage Tips
These cinnamon sugar pumpkin donut holes taste best when slightly warm, but they’re also excellent at room temperature. Here’s how to serve and store them like a pro:
Serving Ideas
- Serve them warm for breakfast or brunch alongside hot coffee, tea, or cider.
- Dust with extra cinnamon sugar just before serving for extra sparkle.
- Add a dollop of whipped cream or drizzle with maple glaze for a dessert-style twist.
- They make a great addition to fall party platters or afternoon snack trays.
Storage Instructions
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: You can refrigerate them in a sealed container for up to 5 days. Let them come to room temp or microwave for 10 seconds before enjoying.
- Freezing: Freeze (unglazed) donut holes in a zip-top freezer bag for up to 2 months. Thaw overnight in the fridge, then reheat and roll in fresh cinnamon sugar before serving.
Helpful Notes
- Don’t overmix: Stirring too much once you combine wet and dry ingredients can make the texture tough. Stir just until everything is blended.
- Fresh vs. canned pumpkin: Canned pumpkin puree (not pie filling) works best for consistent texture and flavor.
- Spice it up: You can adjust the spice blend, add a pinch of cloves or allspice for a deeper flavor profile.
- Mini Muffin Pan Substitute: No donut pan? No problem. A mini muffin tin creates the same round, bite-sized effect.
- Make Ahead: You can prep the batter the night before, store it in the fridge, and bake fresh in the morning. If you’re already baking something like apple cider cheesecake, these donut holes bake right alongside and complete your fall dessert table.
Conclusion
These cinnamon sugar pumpkin donut holes are everything we love about fall, warm, spiced, cozy, and quick to make. With simple ingredients and no frying involved, they’re the perfect way to bring homemade comfort to your kitchen in just 30 minutes. Whether you’re making them for a weekend treat, a classroom party, or just because you want something sweet, these little bites will hit the spot.
If you try this recipe, I’d love to hear how it went! Leave a comment and a star rating below.
Did you tweak the spices or try a fun twist? Let us know, we’re all about cozy creativity in the kitchen!
Frequently Asked Questions (FAQ)
Can I make these pumpkin donut holes gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Make sure it contains xanthan gum or add ½ teaspoon if not. The texture may be slightly different, but they’ll still be soft and delicious.
How do I store leftover donut holes?
Store them in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5. For best results, reheat slightly in the microwave before eating.
Can I fry instead of bake these donut holes?
This recipe is designed for baking, but you can fry small scoops of batter in hot oil (about 350°F) until golden and cooked through. Drain on paper towels and toss in cinnamon sugar while warm.
Why are my donut holes dense instead of fluffy?
The most common cause is overmixing the batter. Stir just until the dry ingredients are incorporated. Also, make sure your baking powder is fresh, expired leaveners won’t give that lift.
Cinnamon Sugar Pumpkin Donut Holes
- Total Time: 30 minutes
- Yield: 24 donut holes 1x
- Diet: Vegetarian
Description
These cinnamon sugar pumpkin donut holes are soft, baked, and filled with cozy fall spices. Perfect for a quick snack or autumn breakfast.
Ingredients
1 ¾ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon pumpkin pie spice
½ teaspoon ground nutmeg
¾ cup pumpkin puree
½ cup brown sugar
⅓ cup vegetable oil
1 egg
1 teaspoon vanilla extract
½ cup milk
Granulated sugar and cinnamon (for coating)
Instructions
1. Preheat oven to 350°F and grease a mini muffin or donut hole pan.
2. In a bowl, whisk together flour, baking powder, salt, pumpkin pie spice, and nutmeg.
3. In a separate bowl, mix pumpkin puree, brown sugar, oil, egg, vanilla, and milk until smooth.
4. Gently fold dry ingredients into wet ingredients until just combined, do not overmix.
5. Spoon batter into pan cavities, filling each about ¾ full.
6. Bake for 12–15 minutes, until a toothpick inserted comes out clean.
7. Let cool in the pan for 5 minutes, then transfer to a wire rack.
8. While warm, roll each donut hole in cinnamon sugar mixture.
9. Serve warm or let cool completely.
Notes
Use canned pumpkin puree, not pumpkin pie filling, for best results.
You can make the batter ahead and refrigerate overnight.
For a gluten-free version, use a 1:1 gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut hole
- Calories: 110
- Sugar: 9g
- Sodium: 75mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg