Pumpkin Donut Holes are soft little pumpkin cake bites rolled in cinnamon sugar. This baked version uses a mini muffin pan, so there is no frying oil to manage. They have rounded tops, tender centers, and plenty of fall spice. Serve them fresh for a sweet snack or an easy dessert.
Why I Love This Recipe
Pumpkin puree gives these bites a soft crumb, while cinnamon sugar adds a little crunch outside. A mini muffin pan keeps the portions small and makes the batter easy to handle. The result has the cozy flavor of a cake donut in a simple baked form.
- No deep frying: A short bake makes the centers set and the tops rise.
- Real pumpkin: Plain pumpkin puree brings flavor and moisture.
- Small portions: Each serving is three easy bites.
- Simple finish: A thin butter coating helps the cinnamon sugar stick.
What You’ll Need
- Servings: 8 servings, 3 bites each
- Yield: 24 mini muffin-shaped donut holes
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Cooling and Coating Time: 10 minutes
- Total Time: 37 minutes
- Oven Temperature: 350°F (175°C)
- Pan: One 24-cup nonstick mini muffin pan, standard mini cups about 1 3/4 inches wide
Ingredients
For the batter:
- 1 cup all-purpose flour, 125 g
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup plain pumpkin puree, 120 g
- 1/3 cup packed brown sugar, 67 g
- 1 large egg
- 1/4 cup whole milk, 60 ml
- 2 tablespoons neutral oil, such as canola oil
- 1 teaspoon vanilla extract
For the pan and coating:
- 4 tablespoons unsalted butter, melted, divided: 1 teaspoon for the pan and 3 tablespoons plus 2 teaspoons for coating
- 1/3 cup granulated sugar, 67 g
- 1 teaspoon ground cinnamon
Choose plain pumpkin puree, not sweetened pumpkin pie filling. The two cinnamon amounts belong to different parts of the recipe.
Tools You Need
- 24-cup nonstick mini muffin pan
- Two glass mixing bowls and two smaller glass bowls
- Whisk and flexible spatula
- Measuring cups and spoons or a kitchen scale
- Small scoop or tablespoon
- Pastry brush
- Wire cooling rack
- Wooden skewer for checking doneness
How to Make Pumpkin Donut Holes
Mix gently and coat the bites while they are still slightly warm.
Step 1: Prepare the Pan and Dry Ingredients
Preheat the oven to 350°F (175°C).
Brush 1 teaspoon of the melted unsalted butter across the 24 mini muffin cups, including their upper edges.
Whisk 1 cup all-purpose flour (125 g), 1 teaspoon baking powder, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, and 1/4 teaspoon salt in a glass bowl.
Step 2: Mix the Wet Ingredients
In a second glass bowl, whisk 1/2 cup plain pumpkin puree (120 g), 1/3 cup packed brown sugar (67 g), 1 large egg, 1/4 cup whole milk (60 ml), 2 tablespoons neutral oil, and 1 teaspoon vanilla extract until smooth.
Break up any lumps of brown sugar before adding the flour mixture.
Step 3: Fold and Fill
Fold the entire dry mixture from Step 1 into the entire wet mixture from Step 2 until no dry flour remains.
Stop mixing once the batter comes together. A few small lumps are fine.
Divide the batter evenly among the 24 buttered mini muffin cups, about 1 scant tablespoon per cup, filling each about two-thirds full.
Step 4: Bake and Cool Briefly
Bake for 10–12 minutes, until the tops spring back when gently pressed and a wooden skewer inserted into a center comes out without wet batter.
Leave the 24 bites in the pan for 5 minutes, then gently lift them onto a wire rack.
Step 5: Coat in Cinnamon Sugar
Mix 1/3 cup granulated sugar (67 g) and 1 teaspoon ground cinnamon in a small glass bowl.
Put the remaining 3 tablespoons plus 2 teaspoons melted unsalted butter in another small glass bowl.
Brush a thin coat of the melted butter over each of the 24 bites, then gently roll each one in the cinnamon sugar.
Finish coating in about 5 minutes. You may have some butter and sugar left; discard any coating mixture that contains moist crumbs.
Step 6: Plate and Serve
Serve the 24 finished bites as eight portions of three.
For dessert, add an optional small dollop of whipped cream beside each portion. Let the coating settle for a moment before serving.
Why This Recipe Works (Quick Science)
Pumpkin puree adds moisture and body, and the egg helps the crumb hold together. Baking powder releases gas as the batter heats, giving the small cakes their lift. Gentle mixing limits gluten development so the bites stay tender. Butter gives the cinnamon sugar a surface to cling to.
Common Mistakes to Avoid
- Using pumpkin pie filling: It contains added sugar and seasoning that change the batter.
- Packing the flour: Weigh it or spoon it into the cup and level it off.
- Mixing too much: Stop as soon as the dry streaks disappear.
- Overfilling the cups: The tops can spread and join together.
- Overbaking: Small cakes dry out quickly; check at the early end of the range.
- Soaking in butter: A thin brushed layer is enough to hold the coating.
What to Serve With Pumpkin Donut Holes
A small dollop of whipped cream turns these bites into a simple dessert. Serve it beside the cakes to keep the sugar coating intact. Coffee, tea, or a glass of milk also pairs well with the pumpkin spice flavor.
Substitutions and Variations
- Replace the milk with the same amount of unsweetened oat milk.
- Use 1 teaspoon pumpkin pie spice in place of the cinnamon, nutmeg, and ginger in the batter. Keep the separate coating cinnamon.
- Homemade pumpkin puree works if it is thick and smooth; drain watery puree before measuring.
- For a less sweet finish, brush lightly with butter and dust with cinnamon sugar rather than rolling.
Make-Ahead Tips and Storage
These are best on the day they are baked. Store fully cooled bites in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. The sugar coating can become damp during storage.
For freezing, leave the baked bites uncoated. Freeze in an airtight container for up to 2 months, thaw, then gently warm before brushing with butter and adding cinnamon sugar.
Macros Information
Estimated per serving of 3 bites, counting all the listed coating butter and sugar and excluding whipped cream:
- Calories: 220
- Protein: 3 g
- Carbohydrates: 33 g
- Fat: 9 g
- Saturated Fat: 4 g
- Fiber: 1 g
- Sugar: 18 g
- Sodium: 140 mg
These are estimates. Some coating may remain unused, so actual values can be lower.
Frequently Asked Questions (FAQ)
Q: Are these fried donut holes?
A: No. They are baked pumpkin cake bites made in a mini muffin pan, with domed tops and gently tapered bases.
Q: Can I use pumpkin pie filling?
A: Use plain pumpkin puree. Pie filling has added sugar and spices and will change this recipe.
Q: Can I use a regular muffin pan?
A: Yes, but the yield and baking time will change. Fill about two-thirds full and begin checking around 15 minutes.
Q: Why did my bites turn out dense?
A: Too much flour, overmixing, or old baking powder can make the crumb heavy. Measure carefully and fold gently.
Q: Do I need paper liners?
A: No. Buttered nonstick mini muffin cups give the bites a clean surface for coating.
Q: Can I leave off the cinnamon sugar?
A: Yes. The plain pumpkin bites are mildly sweet and still soft.
Q: Why is the coating wet?
A: Too much butter or coating cakes before they have cooled briefly can dissolve the sugar. Use a thin butter layer after the short cooling period.
Q: Can I double the recipe?
A: Yes. Use two mini muffin pans and divide the batter evenly. If you bake in batches, fill the second pan shortly before it goes into the oven.
Q: Can I freeze them after coating?
A: You can, but the sugar often becomes damp after thawing. Freezing uncoated bites gives a better finish.
Final Thoughts
Pumpkin Donut Holes bring tender pumpkin cake and cinnamon sugar together in small, easy portions. Keep the mixing gentle, watch the short baking time, and brush on just enough butter for the coating to stick. Leave a comment with how you served yours.
Happy cooking!