Baked Pumpkin Spice Donut Holes

Happy Tuesday! This is a super quick and easy recipe that you can make at home. My husband and I like donuts but one of the reasons that we don’t eat them that much is that they are fried. This is why I prefer to make my own at home and I don’t fry them, I bake them.

Today, I am showing you how to make baked pumpkin donut holes coated in a cinnamon sugar mixture. They are so so good!

Let’s start baking and don’t forget to follow me on Instagram @Pastry_Tales because I just posted the video of how I made these delicious treats.

Yield 24 mini donut holes. If you want a smaller batch, just cut in half all the ingredients. You have to use A MINI MUFFIN PAN.


For the pumpkin donut holes

1 and 3/4 cup all-purpose flour

1 and 1/2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon pumpkin pie spice

1/4 cup unsalted butter, melted and a little bit cooled or you can use oil

1/2 cup packed light brown sugar

1 large egg at room temperature

1 and 1/2 teaspoons vanilla extract

3/4 cup pumpkin puree NOT PUMPKIN PIE FILLING

1/2 cup buttermilk or milk at room temperature

For the cinnamon sugar coating

1/2 cup white granulated sugar

2 teaspoons ground cinnamon

1/4 cup unsalted butter, melted


For the pumpkin donut holes

1.- Preheat oven to 350 F. Grease your mini muffin pan with cooking spray. Set aside.

This is the mini muffin pan I have:

Also, you do not need a mixer for this recipe. Just 2 bowls, a spatula and if you want whisk.

2.- In a bowl mix all your dry ingredients: flour, baking powder, salt, cinnamon and pumpkin pie spice.

3.- In a bigger bowl mix melted butter and brown sugar for about 1 minute. Then, add the egg and whisk. Add the vanilla extract and keep whisking. Add in pumpkin puree and mix . Add milk and mix until everything is well combined.

4.- Add dry ingredients to the wet ingredients and use a spatula to mix everything. Please, do not overmix otherwise the texture of your donut holes can be ruined. Just mix until you don’t see any leftover flour. Mixture will be thick.

5.- Using a small cookie or ice cream scoop (or a small spoon) fill each cavity of your muffin pan all the way to the top. This is very important because we want our mini muffins have a nice height and round top.

6.- Bake for 13 minutes or until a toothpick inserted in the center comes out clean.

7.- Let them cool in the muffin pan for 4 minutes.

For the cinnamon sugar coating

While your donut holes are cooling off a bit, let’s make the cinnamon-sugar mixture.

1.- In a bowl mix the white granulated sugar and cinnamon.

2.- Using a kitchen brush , coat each donut hole with the melted butter and then roll it into the the cinnamon sugar mixture.

If you don’t have a kitchen brush, just do a quick dip into the butter and then roll in the cinnamon sugar.

3.- That’s it! Super quick and delicious!!

Keep your donut holes in an airtight container for 2 days.


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