Baked Pumpkin Spice Donut Holes

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Baked Pumpkin Spice Donut Holes

Warm spices, the scent of pumpkin, a soft, cakey bite—these donut holes bring all the joy of a fall bakery into your home kitchen. They fill the air with cinnamon and nutmeg, feature a tender crumb, and, best of all, never need a pot of hot oil. If you want a cozy treat that’s just as perfect for sharing at brunch as tucking into with a mug of coffee, these baked pumpkin spice donut holes check every box.

What Makes These Donut Holes Special

Unmatched Pumpkin Flavor

Pumpkin puree forms the rich base, infusing each bite with subtle earthiness. Pumpkin pie spice blends cinnamon, ginger, nutmeg, and cloves for warming complexity. Unlike some donuts, which only hint at these flavors, every mouthful is distinctly autumnal.

No Frying Required

Baking, not frying, makes them lighter and way easier to handle. There’s no splatter, no greasy smell, and you don’t need special equipment beyond a mini muffin tin.

Soft Texture with a Crisp Finish

A combination of butter and oil guarantees moist, tender donut holes that don’t feel heavy. A quick shower in melted butter followed by a roll in cinnamon-sugar gives a crisp, sweet coating.

Versatile Enjoyment

Serve them for breakfast, as a sweet snack, on dessert tables, or pack them for fall road trips. They hold their shape and flavor, even when made ahead.

Ingredient Overview

Here’s what you’ll need—and how each ingredient plays its part:

• All-Purpose Flour – Provides structure and softness. Cake flour can create even lighter donut holes, but all-purpose keeps it classic.
• Baking Powder & Baking Soda – The duo ensures a puffy rise and an open crumb. Both are needed for height and subtle tang.
• Salt – Balances the sweetness and deepens flavors.
• Pumpkin Pie Spice – Cinnamon, nutmeg, ginger, and cloves, pre-mixed for convenience. Add extra cinnamon if desired.
• Brown Sugar – Sweetens while lending a hint of molasses.
• Melted Butter & Oil – Butter installs flavor. Oil helps the donut holes stay plush and soft.
• Egg + Egg Yolks – Egg adds stability; yolks make the crumb buttery.
• Pumpkin Puree – Not pumpkin pie filling. You want pure, smooth puree for genuine pumpkin taste.
• Vanilla Extract – Rounds out all the spices with a mellow undertone.
• Whole Milk – Adds lushness to the batter. Plant-based milk substitutes work if needed.
• Granulated Sugar & Cinnamon – The final coating for crisp, flavorful exteriors.

Equipment You’ll Need

• 2 mini muffin tins (24-cup each)
• Whisk, large bowls, spatula
• Cooling rack
• Small saucepan (for melting butter)
• Medium zip-top bag (for tossing donut holes in sugar)

Step-by-Step: How to Make Baked Pumpkin Spice Donut Holes

1. Prep the Oven & Pans

Set your oven to 375°F. Mist your mini muffin pans with nonstick spray, focusing on every cavity. A little extra here ensures easy release.

2. Combine Dry Ingredients

In a large mixing bowl, whisk together:
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 2 teaspoons pumpkin pie spice
– 1/2 cup packed brown sugar

Break up any sugar lumps for a smoother batter.

3. Mix the Wet Ingredients

In another bowl, whisk:
– 2 large eggs
– 1 large egg yolk
– 3/4 cup pumpkin puree
– 6 tablespoons unsalted melted butter (slightly cooled)
– 1/4 cup neutral oil (like canola or vegetable)
– 1 teaspoon vanilla extract

Whisk until glossy and blended.

4. Combine Batter Ingredients

Working in three additions, alternate adding the dry mix and 1 cup whole milk to your wet ingredients. Begin and end with the dry ingredients. Fold gently. Stop mixing when you see the last streaks of flour disappear—overmixing makes the crumb tough.

5. Portion and Bake

Spoon about one tablespoon of batter into each mini muffin cup. To keep the holes uniform, use a small cookie scoop. Place the filled pans in the oven.

Bake 10–12 minutes, or until the tops spring back lightly and a toothpick inserted into the center comes out clean or with a few moist crumbs.

Set pans on a wire rack for 5 minutes, then turn out donut holes and let them cool until just warm.

6. Coat in Cinnamon Sugar

Melt 4 tablespoons of butter in a small saucepan.

Blend together 1/2 cup granulated sugar with 1 tablespoon cinnamon in a shallow bowl.

Dip each donut hole in melted butter, allow excess to drip off, then toss gently in cinnamon sugar. Place finished donut holes on a rack to set.

Tips for Perfect Baked Pumpkin Spice Donut Holes

• Don’t Overmix: Stir until ingredients are moistened, but no more.
• Even Sizing: Use a small scoop for uniform donut holes, which bake evenly.
• Cool Before Coating: Let donut holes cool enough to handle so coating sticks, but don’t wait too long—warm surfaces grip sugar best.
• Make Ahead: Bake a day ahead, then coat just before serving for the crispiest finish.
• Flavor Variations: Swap cinnamon in the coating for pumpkin pie spice, or roll warm donut holes in powdered sugar.

Serving Suggestions

Set out a platter for breakfast gatherings or pack a dozen in a lunchbox. For dessert, serve with a small bowl of caramel for dipping. If you enjoy a sweet-savory pairing, drizzle with a little maple glaze or sprinkle flaky salt before the coating sets.

Pair with hot coffee, chai, or apple cider for a quintessential fall treat.

Storage and Freezing Instructions

At Room Temperature: Store cooled, coated donut holes in an airtight container lined with paper towels. Keep at room temperature up to 2 days. They keep their soft crumb and crisp coating well when stored this way.

Refrigeration: For longer storage, refrigerate up to 5 days. Bring to room temperature or warm slightly before enjoying for best texture.

Freezing: Once cooled and before coating, lay donut holes on a baking sheet. Freeze until firm, then transfer to a zip-top bag. Freeze up to 3 months. When ready to serve, thaw at room temperature and coat with melted butter and cinnamon sugar.

Common Questions

Can I use a cake pop maker?

Yes. Spoon the batter into the cake pop molds and bake per manufacturer instructions. This gives you perfectly round donut holes.

How do I make these dairy-free?

Swap butter for plant-based margarine and use a nondairy milk. The flavor remains close to the original.

Can I fry them?

Frying gives a more traditional donut texture. Scoop dough into 350°F oil and cook until golden. Drain and coat as you would the baked version.

Ingredient Table

Baked pumpkin spice donut holes offer all the joys of fall without any of the fuss. With a big batch from a single can of pumpkin, you can share the bounty or freeze some for another day. Embrace autumn, fill the kitchen with spice, and enjoy each cozy, sugary bite.