This autumn I started making these baked pumpkin donut holes whenever I needed a small, cozy treat to share. I discovered the combination on a blustery afternoon while wanting something spiced and tender but without the fuss of frying. The result is a pillowy, lightly spiced bite with a tender crumb and a crunchy cinnamon-sugar finish. They’re the kind of thing that makes the kitchen smell like fall and gets neighbors knocking at the door.

What excites me most about this version is how simple the method is: a single bowl for wet ingredients, a quick whisk of the dry, and a short bake in a 24-cup mini muffin pan. The texture is cakey but moist thanks to canned pumpkin and a touch of oil, and the cinnamon-sugar coating adds the nostalgic finish of classic doughnuts without the extra calories from frying. I often make a double batch for weekend breakfasts and store them for grab-and-go snacks throughout the week.

Ingredients

• All-purpose flour (1 3/4 cups): Use a trusted brand like King Arthur or a standard supermarket all-purpose flour. Spoon into the measuring cup and level off for accuracy — too much flour makes the texture dense.
• Baking powder (2 teaspoons): This is the primary leavening agent. Make sure it’s fresh for reliable rise and a light crumb.
• Salt (1/2 teaspoon): A small amount balances sweetness and brightens the pumpkin and spices.
• Spices: Cinnamon 1/2 teaspoon, nutmeg 1/2 teaspoon, allspice 1/2 teaspoon, and ground cloves 1/8 teaspoon. Freshly ground or high-quality jarred spices intensify flavor—adjust slightly to taste if you prefer more cinnamon.
• Canola oil (1/3 cup): Provides moisture and keeps the doughnut holes tender. You may substitute neutral vegetable oil or light olive oil if preferred.
• Light brown sugar (1/2 cup, packed): Adds a deeper, molasses-like sweetness and helps with moistness; dark brown sugar will make the flavor richer.
• Large egg (1): Binds and enriches the batter; bring to room temperature for even mixing.
• Vanilla extract (1 teaspoon): Rounds out the spice notes—use pure extract for best flavor.
• Canned plain pumpkin (3/4 cup): Not pumpkin pie filling — use plain pumpkin purée. Libby's is a reliable brand; it adds moisture and classic pumpkin flavor.
• Milk (1/2 cup): Whole milk yields the richest crumb, but 2% or a non-dairy milk can be used for a lighter result.
• For the coating: 4 tablespoons unsalted butter, melted; 2/3 cup granulated sugar; 2 tablespoons ground cinnamon. Melted butter helps the cinnamon-sugar adhere and provides a glossy finish.

Instructions

Preheat and prepare: Preheat the oven to 350°F. Spray a 24-cup mini muffin tin thoroughly with nonstick baking spray or lightly brush with oil to ensure easy removal. A light dusting of flour after oil can also help if your tin is older. Combine dry ingredients: In a medium bowl whisk together 1 3/4 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt, and the spices: 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon allspice, and 1/8 teaspoon ground cloves. Whisk until uniform so the leavening and spices are evenly distributed. Mix wet ingredients: In a larger bowl whisk together 1/3 cup canola oil, 1/2 cup packed light brown sugar, 1 large egg, 1 teaspoon vanilla extract, 3/4 cup canned plain pumpkin, and 1/2 cup milk until smooth. Mixing the wet ingredients first makes it easier to incorporate the dry and prevents overworking. Combine and portion: Add the dry mixture to the wet ingredients and fold with a spatula until just combined — a few small streaks are okay. Overmixing develops gluten and will make the texture tougher. Use a small cookie scoop or two spoons to divide batter evenly among the 24 mini cups, filling each about three-quarters full. Bake: Bake at 350°F for 10–12 minutes, rotating the pan halfway through for even browning. A toothpick inserted into the center should come out clean or with a few moist crumbs. Avoid overbaking — the holes should be tender, not dry. Coat while warm: While they bake, melt 4 tablespoons unsalted butter and combine 2/3 cup granulated sugar with 2 tablespoons ground cinnamon in a shallow bowl. When muffins come out, let them cool in the pan for 2 minutes, then transfer to a cooling rack set over a sheet pan. Dip each warm donut hole into melted butter, then roll in the cinnamon-sugar until fully coated. Serve warm or at room temperature.

Storage Tips

Store cooled donut holes in an airtight container at room temperature for up to 48 hours, then move to the refrigerator for up to five days. To freeze, place uncoated, cooled donut holes in a single layer on a tray until firm, then transfer to a freezer-safe bag or container. Reheat in a 325°F oven for 6–8 minutes from frozen, then dip in melted butter and roll in cinnamon-sugar for fresh texture. Avoid microwaving for reheating; it makes them gummy instead of tender.

Ingredient Substitutions

If you need dairy-free options, swap the butter for a vegan margarine or coconut oil for coating; coconut oil will add a light coconut note. Use 3/4 cup pumpkin purée regardless of brand; do not substitute pumpkin pie filling. For a deeper flavor, replace half the canola oil with melted butter (if not dairy-free). For a lower-sugar variation, reduce the coating sugar slightly and add a dusting of powdered sugar instead after cooling. Gluten-free 1:1 flour works in a pinch, but expect a slightly different crumb and possibly a longer bake time.

Serving Suggestions

Serve these warm on a platter with coffee, mulled cider, or chai for a cozy fall spread. Garnish with a light dusting of extra cinnamon or add a drizzle of vanilla glaze (1 cup powdered sugar mixed with 1–2 tablespoons milk and 1/4 teaspoon vanilla) for a sweeter presentation. They’re perfect on brunch boards alongside slices of soft cheese, fresh fruit, and yogurt, or offered as a bite-sized dessert at holiday gatherings.

Cultural Background

These bite-sized treats are a contemporary take on classic American fall baking traditions that celebrate pumpkin purée and warming spices. While fritters and fried doughnuts have long been part of harvest festivals, baking miniature versions is a modern adaptation for home cooks seeking less fuss and a healthier finish. The spice mix—cinnamon, nutmeg, allspice, and cloves—echoes traditional holiday flavors found across North American autumn cuisine.

Seasonal Adaptations

In winter, boost the spice with 1/4 teaspoon ground ginger for a gingerbread note. In spring, lighten the coating by tossing them in a lemon-sugar mixture or a glaze made with lemon juice to brighten the pumpkin. For a summer twist, add a tablespoon of orange zest to the batter and finish with an orange glaze. These small adjustments let the same base shine across seasons.

Meal Prep Tips

To prepare ahead, bake and cool the donut holes, then store uncoated in an airtight container in the refrigerator for up to three days. For the coating, prepare the cinnamon-sugar mixture and the melted butter separately; coat just before serving to keep the exterior crisp. If transporting, place parchment between layers to prevent sticking. For busy mornings, reheat three to four in a short blast in a 325°F oven and coat while warm for a freshly made experience.

These baked pumpkin donut holes are a small recipe with a big return: simple ingredients, quick technique, and a comforting result that’s easy to share. Make them your own with little tweaks and enjoy the ritual of warm, spiced bites with family and friends.