Mini Pumpkin Donut Holes

These pumpkin donut holes are a must in our house this fall!

They're so soft and packed with cozy pumpkin spice flavor, my kids absolutely love them. I’m not gonna lie—I ate 4 of them right away and had to stop myself before I finished the whole batch! The best part? They're so easy to make, and you don’t even need a mixer. I totally get it—baking can feel intimidating when you're new. Trust me, I’ve been there! But these pumpkin donut holes are perfect for beginners.

Trust me, you’ll be making them all season long!

What You’ll Need:

• All-purpose flour

• Granulated sugar

• Baking powder & baking soda

• Salt

• Pumpkin pie spice

• Canned pumpkin puree

• Milk

• Butter

• Egg

• Vanilla extract

• Cinnamon and sugar for the coating

Equipment:

• Mixing bowls

• Whisk

• Spatula

• Measuring cups and spoons

• Mini muffin tin (or silicone mold)

• Non-stick spray

Print

Pumpkin Donut Holes

Yield 24

Author Kim Alexander

Prep time

15 Min

Cook time

12 Min

Total time

27 Min

Cook modePrevent screen from turning off

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp pumpkin pie spice
• 1/4 tsp ground cinnamon
• 1/2 cup canned pumpkin puree
• 1/4 cup milk (or non-dairy milk)
• 1/4 cup melted butter or coconut oil
• 1 large egg
• 1 tsp vanilla extract

For the coating:

• 1/2 cup granulated sugar
• 1 tsp ground cinnamon
• 1/4 cup melted butter

Instructions

1. Preheat oven to 350°F (175°C).
2. Grease a mini muffin pan or a donut hole pan.
3. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
4. In another bowl, combine pumpkin puree, milk, melted butter, egg, and vanilla extract. Mix until smooth.
5. Slowly add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
6. Spoon the batter into the prepared mini muffin or donut hole pan, filling each cavity about 2/3 full.
7. Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
8. While the donut holes are baking, prepare the coating. In a small bowl, mix the sugar and cinnamon. Once the donut holes are done, let them cool slightly, then dip each one in melted butter and roll in the cinnamon-sugar mixture.
9. These are best enjoyed fresh but can be stored in an airtight container for up to 3 days.

Recommended Products

Mini Muffin Silicon Tins

Measuring Cups and Spoons

Nutrition Facts

Calories

103.82

Fat

4.57 g

Sat. Fat

3.23 g

Carbs

15.06 g

Fiber

0.44 g

Net carbs

14.63 g

Sugar

8.67 g

Protein

1.23 g

Sodium

114.69 mg

Cholesterol

13.13 mg

Similar Recipes

Beginner-Friendly Banana Bread: Perfect for Fall Baking

Puff Pastry Apple Rings: A Crispy Twist on a Classic Treat

The Ultimate Blueberry French Toast Bake Recipe: Perfect for Breakfast or Brunch

Did you make this recipe?

Tag @HomeCookVibe on instagram and hashtag it #homecookblog