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Pumpkin donut holes on a plate with more in a bowl in the background.

Pumpkin Donut Holes

Baked pumpkin donut holes are coated in a rich cinnamon and sugar topping for the ultimate fall treat. The mini donuts are moist, sweet, and full of fall flavor.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course: Dessert
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 2 cups all-purpose flour
  • 2 teaspoon baking powder
  • 1 tsp cinnamon
  • ½ teaspoon ginger
  • ½ teaspoon nutmeg
  • ¼ teaspoon cloves
  • ¼ teaspoon allspice
  • ¼ teaspoon salt
  • ¾ cup pumpkin puree
  • ½ cup whole milk
  • ½ cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla
  • 2 tablespoon melted butter
Topping
  • 4 tablespoon melted butter
  • ⅔ cup granulated sugar
  • 2 tablespoon cinnamon

Equipment

  • Mini Muffin Tin
  • Measuring spoons
  • Mixing bowl

Method
 

  1. Preheat the oven to 350 and prepare a mini muffin tin with grease. Set to the side.
  2. In a large bowl, combine the pumpkin puree, milk, granulated sugar, egg, vanilla, and melted butter. Whisk until fully combined.
  3. Add the flour, baking powder, spices, and salt in the batter. Mix with a rubber spatula until fully combined.
  4. Scoop ¾ of the batter into each muffin slot. Bake the donut holes for 10-12 minutes. When done, they should puff up and bounce back. Let them fully cool before taking them out of the pan.
  5. Add the cooled donut holes to a plastic bag and add in the melted butter, cinnamon, and sugar. Close the bag and shake the donut holes until they are fully covered in the cinnamon and sugar. Adjust the sugar levels to your liking.