These Cinnamon Sugar Pumpkin Donut Holes are soft, fluffy, warmly spiced, and coated in a generous layer of cinnamon sugar. They’re the kind of easy fall treat that makes the whole kitchen smell like pumpkin, cinnamon, and freshly baked donuts.
Pumpkin puree keeps the centers wonderfully moist while cinnamon, nutmeg, ginger, and vanilla provide classic autumn flavor. After baking, each little donut hole is brushed with melted butter and rolled in cinnamon sugar, creating a sweet coating that makes them hard to stop eating.
They’re perfect for fall breakfasts, weekend brunch, Halloween parties, Thanksgiving morning, after-school snacks, or simply enjoying with a hot cup of coffee or apple cider.
And because these donut holes are baked rather than deep-fried, preparation is simple and there’s no pot of hot oil to deal with.
Why You’ll Love This Recipe
Soft and fluffy centers
Real pumpkin puree
Warm fall spices
Generous cinnamon sugar coating
No deep frying required
Quick and easy to make
Perfect bite-size treats
Great for fall parties
Kid-friendly
Perfect with coffee
Great for Thanksgiving morning
Easy to make ahead
Simple pantry ingredients
Wonderful pumpkin flavor
Makes the kitchen smell amazing
Ingredients You’ll Need
For the Pumpkin Donut Holes
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 cup pumpkin puree
1/2 cup granulated sugar
1/3 cup packed brown sugar
1 large egg
1/3 cup vegetable oil or melted butter
1/3 cup milk
1 teaspoon vanilla extract
For the Cinnamon Sugar Coating
1/2 cup granulated sugar
1 1/2 teaspoons ground cinnamon
4 tablespoons unsalted butter, melted
Optional Add-Ins
Pumpkin pie spice
Maple extract
Mini chocolate chips
Chopped pecans
Chopped walnuts
Caramel sauce
Maple glaze
Vanilla glaze
Cream cheese glaze
Extra cinnamon
Apple pie spice
Powdered sugar
How to Make Cinnamon Sugar Pumpkin Donut Holes
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C).
Lightly grease a mini muffin pan.
A mini muffin pan works perfectly for creating small, roundish donut-hole-style bites without frying.
Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
Mix thoroughly so the spices are evenly distributed.
Set the bowl aside.
Step 3: Combine the Sugars
In a separate large mixing bowl, combine the granulated sugar and brown sugar.
Brown sugar contributes extra moisture and a subtle caramel flavor that pairs beautifully with pumpkin.
Step 4: Add the Pumpkin
Add the pumpkin puree to the sugars.
Whisk until smooth.
Be sure to use pure pumpkin puree, not pumpkin pie filling.
Step 5: Add the Wet Ingredients
Add the egg, vegetable oil or melted butter, milk, and vanilla extract.
Whisk until the mixture is smooth and evenly combined.
Step 6: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the pumpkin mixture.
Fold gently with a spatula.
Mix only until you no longer see large streaks of flour.
Avoid overmixing, which can make the donut holes dense rather than tender.
Step 7: Fill the Mini Muffin Pan
Spoon the batter into the prepared mini muffin cups.
Fill each approximately three-quarters full.
A small cookie scoop makes this process especially quick and helps keep the portions consistent.
Step 8: Bake
Bake for approximately 10–14 minutes, depending on the size of your mini muffin pan.
The donut holes should look set and spring back lightly when touched.
Step 9: Check for Doneness
Insert a toothpick into the center of one of the donut holes.
It should come out clean or with a few moist crumbs.
Avoid overbaking because pumpkin baked goods are best when they remain soft and moist.
Step 10: Cool Briefly
Remove the pan from the oven.
Let the pumpkin donut holes cool for approximately 5 minutes before carefully removing them.
They should still be slightly warm when you add the coating.
Step 11: Make the Cinnamon Sugar
Combine the granulated sugar and cinnamon in a shallow bowl.
Mix thoroughly.
For an even more spiced coating, add a small pinch of pumpkin pie spice.
Step 12: Melt the Butter
Melt the unsalted butter in a separate small bowl.
The butter will help the cinnamon sugar cling to every surface.
Step 13: Coat With Butter
Lightly brush or dip each warm pumpkin donut hole in melted butter.
You don’t need to soak them—a thin coating is enough.
Step 14: Roll in Cinnamon Sugar
Immediately roll each butter-coated donut hole through the cinnamon sugar mixture.
Turn it several times until generously coated.
Step 15: Let the Coating Set
Place the coated donut holes on a wire rack or serving plate.
Let them sit briefly so the butter and cinnamon sugar coating can settle.
Step 16: Serve
Serve slightly warm or at room temperature.
For an extra-indulgent fall dessert, serve them with caramel sauce, maple glaze, or cream cheese dip.
Serving Ideas
Cinnamon Sugar Pumpkin Donut Holes are perfect for:
Fall breakfasts
Weekend brunch
Halloween parties
Thanksgiving morning
Fall festivals
After-school snacks
Coffee breaks
Family gatherings
Autumn parties
Bake sales
Potlucks
Holiday brunches
Movie nights
Dessert tables
Cozy weekend baking
What to Serve With Them
These pumpkin donut holes are especially delicious with:
Hot coffee
Pumpkin spice coffee
Apple cider
Cold milk
Hot chocolate
Chai tea
Caramel sauce
Maple syrup
Cream cheese dip
Vanilla glaze
Maple glaze
Fresh fruit
Frequently Asked Questions
Can I use pumpkin pie filling?
Pure pumpkin puree is recommended.
Pumpkin pie filling contains additional sugar and spices, which can change the sweetness and texture of the recipe.
Do I need a donut hole pan?
No.
A mini muffin pan works very well and gives you small bite-size treats similar to donut holes.
Can I make these in a regular muffin pan?
Yes, but you’ll need to increase the baking time because the portions will be larger.
Can I use pumpkin pie spice?
Absolutely.
You can replace some of the individual spices with pumpkin pie spice for an easy shortcut.
Why are my donut holes dense?
Overmixing the batter or adding too much flour can create a denser texture.
Mix the batter only until the flour disappears.
Can I use melted butter instead of oil?
Yes.
Oil tends to produce an especially moist texture, while butter provides richer flavor.
Both work well.
When should I add the cinnamon sugar?
Coat the donut holes while they’re still slightly warm.
The melted butter and warm surface help the cinnamon sugar stick beautifully.
Can I make them ahead?
Yes.
The donut holes can be baked ahead, although the cinnamon sugar coating has its best texture when relatively fresh.
Can I add chocolate chips?
Definitely.
Mini chocolate chips work especially well because the donut holes are small.
Can I add a glaze?
Yes.
Maple, vanilla, caramel, or cream cheese glaze all pair wonderfully with pumpkin.
20 Detailed Tips for the Best Pumpkin Donut Holes
Use pure pumpkin puree.
Measure the flour carefully.
Don’t pack flour into the measuring cup.
Use fresh baking powder and baking soda.
Add cinnamon generously for classic fall flavor.
Don’t skip the brown sugar.
Mix wet ingredients until smooth.
Fold the dry ingredients in gently.
Don’t overmix the batter.
Use a small cookie scoop for even portions.
Don’t overfill the mini muffin cups.
Bake only until the centers are done.
Avoid overbaking.
Allow them to cool briefly before removing from the pan.
Coat them while they’re still slightly warm.
Use melted butter to help the cinnamon sugar stick.
Roll each piece generously in cinnamon sugar.
For maximum coating, roll them a second time after a few minutes.
Serve slightly warm for an especially soft texture.
Add caramel or maple sauce for an indulgent fall dessert.
Fun Variations
Maple Pumpkin Donut Holes
Add a little maple extract to the batter.
Finish the donut holes with maple glaze instead of, or in addition to, cinnamon sugar.
Pumpkin Spice Donut Holes
Increase the warm spices or add pumpkin pie spice to both the batter and cinnamon sugar coating.
Caramel Pumpkin Donut Holes
Prepare the donut holes normally and serve with warm caramel sauce for dipping.
A tiny sprinkle of flaky salt can turn them into salted caramel pumpkin bites.
Cream Cheese Pumpkin Donut Holes
Serve the cinnamon sugar donut holes with sweet cream cheese dip.
Pumpkin and cream cheese make a classic fall combination.
Chocolate Chip Pumpkin Donut Holes
Fold mini chocolate chips into the pumpkin batter before baking.
Coat with cinnamon sugar after baking as usual.
Pecan Pumpkin Donut Holes
Add finely chopped pecans to the batter.
You can also mix very finely chopped toasted pecans into the cinnamon sugar coating.
Cinnamon Streusel Pumpkin Bites
Instead of coating the finished treats completely, add a buttery cinnamon streusel to the tops before baking.
Storage Tips
Allow the donut holes to cool completely before storing.
Place them in an airtight container and keep them at room temperature for about 2 days for the best texture.
For longer storage, refrigerate them, although refrigeration can make baked goods slightly firmer.
If refrigerated, allow them to return toward room temperature or warm them briefly before serving.
Freezing Tips
The pumpkin donut holes can be frozen.
For the best results, freeze the baked donut holes before adding the butter and cinnamon sugar coating.
Once completely cool, place them in a freezer-safe container.
Thaw at room temperature, warm them slightly if desired, then brush with melted butter and roll in fresh cinnamon sugar.
Make-Ahead Tips
Prepare the dry ingredients the night before and keep them covered.
You can also combine the cinnamon and sugar for the coating ahead of time.
When you’re ready to bake, prepare the wet mixture, combine it with the dry ingredients, and bake.
If you’re making the donut holes for a party, bake them earlier in the day and add a fresh cinnamon sugar coating closer to serving.
Why This Recipe Works
Pumpkin puree adds moisture and gives these little bites their signature autumn flavor.
Brown sugar helps keep them soft while adding caramel-like depth, and cinnamon, nutmeg, ginger, and cloves create that unmistakable pumpkin-spice aroma.
But the final butter and cinnamon sugar coating is what transforms a simple pumpkin mini muffin into something much closer to a classic cinnamon sugar donut hole.
You get a soft, moist pumpkin center surrounded by a buttery, sweet, cinnamon-spiced coating in every bite.
These Cinnamon Sugar Pumpkin Donut Holes are easy, cozy, and packed with fall flavor—perfect for breakfast, brunch, Halloween parties, Thanksgiving morning, or a sweet afternoon treat with coffee or cider.
