Easy Pumpkin Donut Holes Recipe | Cinnamon Sugar Fall Treats
Make these easy pumpkin donut holes for the perfect fall dessert. Fluffy, spiced, and rolled in cinnamon sugar, they’re a cozy treat for autumn gatherings, holidays, or everyday snacking.
Equipment
- Mini muffin pan (for baked version)
- Deep saucepan or Dutch oven (for fried version)
- Cookie scoop for uniform size
- Thermometer (for frying oil)
- Mixing bowls, whisk, spatula
- Cooling rack
- Small bowls for coatings/glazes
Ingredients
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1½ cups all-purpose flour
- ½ cup granulated sugar
- 1 tsp baking powder
- 1½ tsp pumpkin pie spice (cinnamon, nutmeg, ginger, cloves, allspice)
- 1 large egg
- ¼ cup melted butter or neutral oil
- ¼ cup milk
- Coating: ½ cup sugar + 1 tsp cinnamon
- Optional glazes: cream cheese glaze, maple glaze, or melted chocolate
Instructions
Baked Version:
- Preheat oven to 350°F (175°C). Grease mini muffin pan.
- Mix dry ingredients (flour, sugar, baking powder, spices).
- In another bowl, whisk pumpkin puree, egg, butter/oil, and milk.
- Fold dry into wet until just combined. Scoop into pan, filling ¾ full.
- Bake 12–15 minutes until golden and tester comes out clean.
- Dip warm donut holes in melted butter, then roll in cinnamon sugar.
Fried Version:
- Heat oil to 325–350°F (165–175°C).
- Mix dough as above. Chill briefly to reduce stickiness.
- Roll into small balls with floured hands.
- Fry in batches 2–3 minutes until golden. Drain on paper towels.
- Roll immediately in pumpkin spice sugar.
Notes
- Pumpkin puree only: Avoid pumpkin pie filling, which is pre-sweetened and spiced.
- Pro tip: Chill dough before rolling to reduce stickiness.
- Make-ahead: Best fresh, but baked donut holes can be stored airtight for 2–3 days or frozen up to 2 months.
- Variations: Try maple glaze, cream cheese drizzle, or chocolate dip for festive flair.
- Serving ideas: Pair with coffee, chai latte, or apple cider for cozy autumn vibes.