Is there anything better than biting into a warm, spiced pumpkin treat? I still remember my first taste of pumpkin donut holes at a fall festival years ago – that perfect mix of cozy spices and pumpkin flavor in one irresistible bite. After dozens of experiments (and plenty of “oops” moments), I finally nailed my favorite version. These little gems bake right in a mini muffin pan, so there’s no messy frying involved. You’ll love how quickly they come together – just mix, scoop, and bake! In under 30 minutes, you’ll have a whole batch of these autumn-spiced delights ready to disappear.

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Why You’ll Love These Pumpkin Donut Holes

Trust me, these little bites of fall will become your new obsession. Here’s why:

So quick! From bowl to table in under 30 minutes – perfect when that pumpkin craving hits
No frying mess – just bake in a mini muffin pan (no special donut pans needed)
Bite-sized cuteness makes them ideal for parties or sneaky afternoon snacks
That cozy fall flavor – warm cinnamon and nutmeg dancing with pumpkin
Endless fun – roll them in cinnamon sugar, drizzle with glaze, or enjoy plain

Really though, the best part? Watching them vanish the second you put them out!

Ingredients for Pumpkin Donut Holes

Grab these simple pantry staples – you probably have most already! The magic happens when they all come together:

1 cup all-purpose flour (spooned and leveled – no packing!)
1 teaspoon baking powder (make sure it’s fresh)
1/2 teaspoon cinnamon (I sometimes sneak in an extra pinch)
1/4 teaspoon nutmeg (freshly grated if you’re feeling fancy)
1/4 teaspoon salt (just enough to balance the sweetness)
1/2 cup pumpkin puree (canned works great, but homemade is divine)
1/4 cup packed brown sugar (dark brown gives the best flavor)
2 tablespoons milk (any kind works – I’ve used almond milk in a pinch)
1 tablespoon melted butter (cooled slightly)
1 teaspoon vanilla extract (the real stuff makes all the difference)

See? Nothing weird or hard-to-find – just good, honest ingredients ready to transform into pumpkin magic.

Equipment You’ll Need

Don’t worry – no fancy gadgets required here! Here’s what you’ll grab:

Mini muffin pan (the star of the show – makes perfect little donut holes)
2 mixing bowls (one for dry, one for wet ingredients)

Whisk (or a fork in a pinch)

Measuring cups & spoons (for all those perfect little amounts)

No mini muffin pan? No problem! Use a regular muffin tin – just bake for 15-18 minutes instead. You’ll get slightly bigger “donut muffins” that are just as delicious.

How to Make Pumpkin Donut Holes

Okay, let’s get baking! These little guys come together so easily, but I’ve learned a few tricks along the way:

Preheat your oven to 350°F and give your mini muffin pan a quick spritz with cooking spray. No need to go crazy – just a light coating will do.
Whisk together the dry ingredients – that’s the flour, baking powder, cinnamon, nutmeg, and salt. I like to sift them through my fingers to really blend those spices evenly (and because it makes me feel fancy).
In another bowl, mix the wet ingredients – pumpkin puree, brown sugar, milk, melted butter, and vanilla. Whisk until it’s smooth and gorgeous, like a pumpkin-spiced dream.
Now, the magic happens! Pour the wet ingredients into the dry and gently stir until just combined. A few lumps are totally fine – overmixing makes tough donut holes, and nobody wants that.
Spoon the batter into your prepared pan, filling each cup about halfway. I use a small cookie scoop for perfect portions, but a teaspoon works too. They’ll puff up beautifully as they bake!
Bake for 10-12 minutes until they spring back when lightly touched. The toothpick test works too – a few moist crumbs are perfect. Watch closely after 10 minutes – they go from perfect to overdone fast!
Let cool in the pan for 5 minutes – just long enough so they hold their shape but are still warm enough for coating if you’re going that route.

Rolling in Cinnamon Sugar (Optional)

For that classic donut shop finish, mix 1/4 cup sugar with 1 teaspoon cinnamon in a shallow bowl. While the donut holes are still warm (but cool enough to handle), gently roll them in the mixture until coated. The slight warmth helps the sugar stick beautifully. Warning: these disappear even faster this way!

Tips for Perfect Pumpkin Donut Holes

After making dozens of batches (some more successful than others!), I’ve learned exactly what makes these pumpkin donut holes shine:

Room temp ingredients matter! Cold pumpkin puree or milk can make the batter seize up – take everything out about 30 minutes before baking.
Resist overfilling those muffin cups! Halfway is perfect – they’ll dome beautifully without spilling over.
The toothpick test lies sometimes – check a minute early. If it comes out with a few moist crumbs, they’re done. Clean means overbaked!
Let them rest 5 minutes before removing – they’ll firm up just enough to hold their cute round shape.

Follow these simple tricks, and you’ll get bakery-worthy results every single time!

Variations & Serving Suggestions

Once you’ve mastered the basic recipe (which, honestly, is perfect as-is), try these fun twists to keep things exciting:

Chocolate chip surprise – fold in 1/4 cup mini chocolate chips for melty pockets of joy
Cream cheese drizzle – mix 2 oz softened cream cheese with powdered sugar and milk for a tangy glaze
Maple lovers – swap vanilla for maple extract and roll in maple sugar
Nutty crunch – press chopped pecans into the cinnamon sugar coating

Serve them warm with coffee for breakfast (don’t judge – it’s basically a muffin!) or with spiced cider for the ultimate fall dessert spread.

Storage & Reheating Instructions

These pumpkin donut holes are best fresh, but they’ll keep in an airtight container at room temperature for up to 3 days (if they last that long!). For that just-baked warmth, pop one in the microwave for 10 seconds – the cinnamon sugar will get all melty and delicious again. You can also freeze them for up to a month – just thaw at room temperature when the craving strikes!

Nutritional Information

Just so you know what you’re biting into, here’s the scoop on these pumpkin donut holes (per piece):

45 calories – perfect for guilt-free nibbling
8g carbs – mostly from that wholesome pumpkin
1g fat – just enough from the butter to keep them tender
1g protein – a little something to keep you going
3g sugar – not too sweet, just right

Remember, these are estimates – your exact amounts might vary slightly based on your ingredients. But honestly? When something tastes this good, who’s counting?

Frequently Asked Questions

I get asked about these pumpkin donut holes all the time – here are the answers to the questions that pop up most often:

Can I use fresh pumpkin instead of canned?
Absolutely! You’ll need about 1/2 cup of homemade pumpkin puree (just steam and mash it smooth). Fresh pumpkin gives a slightly brighter flavor, but canned works beautifully in a pinch – I always keep some in my pantry for emergency baking sessions!

Can I freeze these donut holes?
Oh yes! Let them cool completely, then freeze in a single layer before transferring to an airtight container. They’ll keep for a month – just thaw at room temperature when you need a pumpkin fix. Pro tip: freeze them before rolling in cinnamon sugar for perfect texture later.

Why did my donut holes turn out dense?
Two likely culprits: overmixing the batter (those few lumps are your friends!) or using cold ingredients. Room temp pumpkin and milk make all the difference for that perfect tender crumb.

Can I make these gluten-free?
I’ve had great success with 1-to-1 gluten-free flour blends – just be sure to mix gently. The texture comes out slightly more delicate but just as delicious!

What’s the best way to store leftovers?
An airtight container at room temp keeps them perfect for 2-3 days… if they last that long! The cinnamon sugar coating might soak in a bit, so I like to give them a fresh roll before serving again.

Share Your Pumpkin Donut Holes

I’d love to see your pumpkin donut hole creations! Snap a photo and tag me – I live for those golden-brown, cinnamon-sugar-covered success stories. Leave a comment below too – what variation did your family go crazy for?