Pumpkin Donut Holes
- By Amy Dong
- Updated Oct. 1, 2025
I make these pumpkin donut holes for a fun fall treat, as there’s no need for frying. They’re soft, warmly spiced, and baked in a mini muffin pan. The entire family devours them.
In This Article
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Amy’s Notes
These pumpkin donut holes are my favorite bite-sized fall treat to bake when fall cravings hit. Here’s why I love them so much:
- Warm Fall Flavor: Like our Pumpkin Churros, the batter is packed with pumpkin, cinnamon, nutmeg, and ginger.
- Soft and Fluffy: These bake up perfectly tender and light on the inside. You won’t miss the fryer one bit.
- Sweet Cinnamon Sugar Coating: Brushing them with melted butter and rolling them in cinnamon sugar gives them just the right amount of sweetness and crunch.
- Great for Sharing: They’re portable, crowd-friendly, and fun to eat. I bring them to everything from brunch to fall potlucks, a lot like our Pumpkin Pasties (Hand Pies).
Key Recipe Ingredients
- Pumpkin Purée & Buttermilk – This combo adds moisture, subtle tang, and rich pumpkin flavor that keeps the donut holes soft and tender.
- Warm Fall Spices – A fragrant mix of cinnamon, nutmeg, ginger, and allspice gives these donuts their signature cozy, spiced flavor.
- Butter & Brown Sugar – Creamed together, these add richness and depth, while helping create a light and fluffy texture inside.
- Flour & Leavening Agents – All-purpose flour, baking powder, and a touch of baking soda give the batter structure and rise for the perfect mini donut shape.
Substitutions and Variations
Here are some of our favorite substitutions and variations:
- Pumpkin Purée: Canned pumpkin works great, but you can also use homemade pumpkin purée if you have it. Sweet potato or mashed butternut squash will also give a similar texture and flavor.
- Flour Options: All-purpose flour keeps things light and fluffy, but you can swap in half white whole wheat flour for more structure. Avoid using 100% whole wheat unless you prefer a denser texture.
- Buttermilk Substitute: If you’re out of buttermilk, mix ⅓ cup milk with 1 teaspoon of vinegar or lemon juice and let it sit for 5 minutes. This DIY version works perfectly in a pinch.
Step-By-Step Recipe Instructions
- Whisk together flour, baking agents, salt, and spices.
- Mix pumpkin and buttermilk in a bowl.
- Cream butter and brown sugar.
- Beat in eggs, one at a time.
- Alternate adding flour and pumpkin mixtures to combine.
- Scoop into muffin pan and bake until set.
- Mix cinnamon sugar; melt butter.
- Brush warm donuts with butter, roll in cinnamon sugar, and serve.
For full list of ingredients and instructions, see recipe card below.
How to Prep Ahead
Take a look at our best prep-ahead strategies for this recipe:
- Make Cinnamon Sugar Coating Ahead: The cinnamon-sugar coating can be prepared in advance. Store it in an airtight container at room temp till ready to use.
Video: Watch Us Make This Recipe
Pumpkin Donut Holes
These Pumpkin Donut Holes are soft and loaded with fall pumpkin flavor on the inside, while coated with irresistible cinnamon sugar on the outside. Best of all, they're baked and not fried!
Ingredients
For the Batter:
- 10 tablespoons unsalted butter, room temp, plus more for pan
- 3 cups all purpose flour, plus more for pan
- 2 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon table salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground allspice
- ⅓ cup buttermilk
- 1 ¼ cups pure pumpkin puree
- ¾ cup light brown sugar, tightly packed
- 2 large eggs
For the Coating:
- ¾ cup granulated sugar
- 2 ½ teaspoons ground cinnamon
- ¼ cup unsalted butter, melted
Instructions
- Preheat oven to 350F. Butter and flour 48 mini muffin cups (not regular sized muffin cups).
- In a bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
- In a separate bowl, whisk together the buttermilk and pumpkin puree. In the bowl of stand mixer, fitted with paddle attachment, beat butter and brown sugar on medium-high speed until light and fluffy.
- Beat in eggs on eat a time, scraping down bowl as needed. Switch mixer to low speed; add flour mixture in three additions, alternating with two additions of the pumpkin mixture. Use a rubber spatula to fold in any remaining flour streaks, but take care not to over-mix.
- Divide batter into mini muffin cups (about 1 level tablespoon each); use oiled or damp hands to smooth out surface of dough balls.
- Bake 8-10 minutes, or until a toothpick inserted in center comes out clean. Repeat until all donuts are baked. Let donuts cool a couple minutes in pan for easy removal.
- Meanwhile, prepare the coating: In a bowl, combine the sugar and cinnamon; whisk to combine well and set aside. In a separate bowl, set aside melted butter.
- Brush warm donut holes with melted butter, toss to coat in cinnamon-sugar mixture, and serve warm.
Notes
- Use 100% pure pumpkin puree, not pumpkin pie filling, to control sweetness and spice levels.
- Alternate the dry and wet ingredients when mixing to keep the batter smooth and prevent over-mixing.
- Scoop batter into mini muffin pans using a small cookie scoop or tablespoon for even, uniform donut holes.
- Dampen your fingers or use a spatula to smooth the tops before baking so they look neat once baked.
- Bake just until a toothpick comes out clean; overbaking can dry them out quickly due to low sugar in the batter.
- Do not dip in butter/roll in cinnamon sugar until just before serving. Otherwise, the coating may lose its crispness.
- Use room temperature butter to help it cream more easily with the brown sugar for a light, fluffy texture.
- Batter is not very sweet, since the cinnamon sugar coating is already quite sweet.
- This recipe is part of our Pumpkin Recipes Collection.
Nutrition (per serving)
Calories: 89kcal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 46mg | Potassium: 33mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1109IU | Vitamin C: 0.3mg | Calcium: 24mg | Iron: 1mg
Frequently Asked Questions
Can I use canned pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling has added sugars and spices that will alter the flavor and texture. Be sure to use 100% pure pumpkin puree.
Do I need a mini muffin pan?
Yes, a mini muffin pan is best for creating evenly sized, round donut holes. A regular muffin pan will result in larger, muffin-like treats.
How do I keep the sugar coating crisp?
Wait to brush with butter and roll in cinnamon sugar until just before serving. If done too early, the coating can become soft.
How should I store leftover donut holes?
Store in an airtight container at room temperature for up to 2 days. For best texture, reheat slightly before serving. Don’t coat with sugar until ready to eat.
More to Bake and Eat
- Pumpkin Trifle – This Pumpkin Trifle is super easy, feeds a large crowd, and is teeming with fall flavors. It’s the ideal last-minute holiday dessert, show-stopping yet quick to prepare.
- Pumpkin Pie Bars – Easier than baking a whole pie, these pumpkin pie bars are made with a homemade pumpkin filling layered between a flour and pecan crust and a sweet crumble topping.
- Pumpkin Cupcakes – These moist Pumpkin Cupcakes with whipped cream frosting will have your home full of fall aromas. Your family will come running for these tender, flavorful cupcakes.
- Chewy Pumpkin Snickerdoodles – These Chewy Pumpkin Snickerdoodles are the ideal holiday cookie for any cookie exchange or for baking with the kids.