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pile of pumpkin donut holes with a bite taken out of the top donut hole
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5 from 7 votes

Baked Pumpkin Spice Donut Holes

These light and fluffy pumpkin spice donut holes are baked instead of fried, and decadently dipped in butter and rolled in cinnamon sugar. They're the perfect Fall breakfast or treat!
Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: donut hole recipe
Servings: 30 donut holes
Calories: 113kcal

Ingredients

  • 1 1/2 cups all purpose flour
  • 1/3 cup packed light brown sugar
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp pumpkin pie spice
  • 1/4 tsp kosher salt
  • 1 large egg
  • 3/4 cup pumpkin puree NOT pumpkin pie filling
  • 1/2 cup whole milk
  • 1 tsp vanilla extract
  • 2 Tbsp unsalted butter melted

Cinnamon sugar topping

  • 1/2 cup unsalted butter melted
  • 1 1/2 cups granulated sugar
  • 1 1/2 tsp ground cinnamon

Instructions

  • Preheat oven to 375°F.  Lightly spray a mini muffin tin with cooking spray and set aside.
  • Combine dry ingredients (flour, brown sugar, baking powder, pumpkin pie spice, and salt) in a small mixing bowl and set aside.
  • In a large mixing bowl, add egg and beat with whisk.  Add in pumpkin puree, milk, and vanilla, whisking until combined.
  • Add the flour mixture to the mixing bowl, stirring with a rubber spatula until combined.  Stir in melted butter, until everything is well mixed.
  • Scoop about 1 Tbsp of the batter into each muffin cavity.
  • Bake for 10-12 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Let donut holes cool on a wire cooling rack.
  • While donuts are cooling, make the cinnamon sugar topping by combining the granulated sugar and ground cinnamon in a shallow bowl.
  • Melt the butter and set aside.
  • Dip cooled donut holes, one at a time, into the melted butter (shaking off the excess), then into the cinnamon sugar mix, rolling them to coat.

Notes

  1. Recipe makes approximately 30 donut holes.
  2. I find the easiest way to transfer the batter to the mini muffin tin is to use a cookie scoop. This one is the size you want for this recipe. I've had it in my kitchen drawer for years, and it's really held up through a lot of use!

Nutrition

Calories: 113kcal | Carbohydrates: 18g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 25mg | Potassium: 53mg | Fiber: 1g | Sugar: 13g | Vitamin A: 1087IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg