Baked Pumpkin Spice Donut Holes Recipe

Name: Baked Pumpkin Spice Donut Holes
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Ingredients: 2 cups all-purpose flour (spooned and leveled); 3/4 cup brown sugar (light or dark); 2 tsp baking powder; 1/2 tsp baking soda; 2 tsp pumpkin pie spice; 3/4 tsp salt; 1 large egg; 2 egg yolks; 1/3 cup unsalted butter (melted); 1/4 cup vegetable oil; 2 tsp vanilla extract; 1 cup pumpkin puree (not pie filling); 1/2 cup whole milk; 4 tbsp unsalted butter (melted, cooled slightly); 1/2 cup granulated sugar; 2 tsp cinnamon

Sweet, cozy, and dipped in cinnamon sugar—these baked pumpkin spice donut holes smell like your kitchen just got a hug. Made with pumpkin puree, warm spices, and a buttery sugar dip, they’re soft, squishy, and sneakily easy to pull off.

These little fall nuggets are just the thing for when warm socks go on and candles start smelling suspiciously like dessert. Whether you eat them fresh from the oven or sneak one (or three) room-temp with coffee tomorrow morning, they’re dangerously poppable.

Don’t let this one slip away — pin it now and thank yourself later!

Why You’ll Love this Baked Pumpkin Spice Donut Holes Recipe

Okay, no need for any grand story arc here. These are soft little cake-like bites with a tiny bit of spice, a lot of cinnamon sugar, and just enough pumpkin to feel seasonal but not overwhelming. Think cozy, not cloying.

Ridiculously simple to make: You mix a few bowls, scoop into a mini muffin tin, and boom—donut holes without frying.
Full of fall flavor: Pumpkin pie spice does the heavy lifting, giving that warm, sweet aroma that makes your house smell like you bake professionally on weekends.
Not too sweet: Thanks to brown sugar and pumpkin puree, the sweetness is balanced… until the sugar-dip moment, anyway.
Mini size, major snacking: You get 50-ish little bites, perfect for sharing or hoarding with zero judgment.
Kid-friendly and adult-approved: These are fuss-free but still feel a little special, so everyone’s into them.
Zero frying mess: We’re talking oven-baked, so no hot oil drama, no splatters, no smell that lingers until Thursday.

Ingredient Notes

This crew of ingredients is cozy, familiar, and gets along well together. Nothing fancy, but each one plays a role—kind of like a spice-scented sitcom cast.

All-purpose flour: The base holding everything together. Spoon and level it into your measuring cup to avoid surprise concrete-textured donuts.
Brown sugar: Adds moisture and a little depth from the molasses. Light or dark works, depending on your mood.
Pumpkin pie spice: That all-in-one fall magic—clove, cinnamon, nutmeg, ginger. You can DIY it, but the jar works beautifully here.
Salt: Just enough to keep the sweetness balanced and wake up the spice mix.
Egg + yolks: The whole egg adds structure, while the extra yolks give that soft richness we crave in baked goodies.
Melted butter & vegetable oil: A combo that keeps the texture both tender and moist. Sounds odd, but trust—it works.
Vanilla extract: Not just for show. It brings warmth and rounds out the flavor.
Pumpkin puree: Use pure pumpkin, not pie filling. It thickens the batter and delivers that subtle earthy sweetness.
Whole milk: Keeps the batter loose without thinning it out too much. Skim just won’t hit the same.
Granulated sugar & cinnamon (for rolling): This sweet, sparkly combo sticks to the warm butter-coated bites for that classic donut shop finish.

How To Make This Baked Pumpkin Spice Donut Holes Recipe

You don’t need anything wild here—just a couple of bowls, a mini muffin tin, and a spoon you don’t mind licking.

Prep the tin and preheat your oven: Start by heating the oven to 375°F. Lightly spritz two 24-cup mini muffin tins with cooking spray and set them aside like little soldiers waiting for their batter.
Whisk up the dry ingredients: In a big ol’ bowl, mix your flour, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt. Try not to inhale too deeply or you might sneeze spice everywhere (learned that the floury way).
Mix the wet crew: In another bowl, beat the egg and yolks. Then pour in the melted butter, oil, vanilla, and pumpkin puree. Whisk it until it’s nice and smooth. Looks a little like baby food? That’s completely normal.
Combine the dry and wet ingredients with milk: Alternate adding the flour mix and the milk to the pumpkin mix, starting and ending with dry. Just do a few gentle folds with a spatula—no need to beat it senseless. A few streaks are okay. Overmixing will lead to dense donut rocks.
Scoop the batter: Use about a tablespoon of batter per muffin hole. You should get around 50 donut holes. You’ll feel excessive, but it’s a worthwhile excess.
Bake ’em: Place the trays into the hot oven and bake for 10–12 minutes. You’ll know they’re ready when a toothpick poked in the center comes out clean and the edges look lightly golden.
Make the coating while they bake: Melt that butter and let it come to room temp (not sizzling hot). In another bowl, stir together the granulated sugar and cinnamon—you want it well mixed so the coating’s even.
Cool, dip, and roll: Let the baked donut holes cool for around 5 minutes. Then dip each one in butter (a little spa moment), then toss in cinnamon sugar. Use a spoon or your fingers—though fair warning, your fingers will smell like fall all day.

Storage Options

So you made (and maybe devoured) a small mountain of donut holes—but what if you want to save some for later?

Great news: these little guys hold up surprisingly well. At room temp, store them in an airtight container for up to 2 days. If your kitchen’s warm and humid, fridge is a smarter move (nobody likes a soggy sugar coating).

Yes, you can absolutely freeze them! Skip coating them first, then freeze in a single layer on a baking sheet. Once frozen, scoop into a freezer-safe bag or container. They’ll be good for about 2 months. When you’re ready, reheat in a warm oven (around 300°F) for 5–8 minutes, then dip in fresh butter and cinnamon sugar. It’s like autumn, reheated.

Microwave reheating works too, though it makes them a tad softer and might melt the sugar a bit, so I save that for emergencies… like 11 p.m. cravings.

Variations and Substitutions

You can tweak these however your pantry (or palate) feels like playing along. Here are a few swaps I’ve tried or totally plan to:

Gluten-free flour blend: Sub in your favorite 1:1 all-purpose GF mix. Just don’t overbake—they tend to dry out quicker.
Maple twist: Use maple extract instead of vanilla, and replace part of the brown sugar with pure maple syrup. Sorta like these maple cookies, but fluffier and snagable.
Spice it differently: Swap pumpkin pie spice for apple pie spice, or go rogue with chai spice for a subtle zing.
Coconut oil instead of butter: For something dairy-free and lightly tropical, though the flavor shift is noticeable (in a good way).
Roll in powdered sugar: If cinnamon isn’t your jam, plain powdered sugar works great. Or mix it with nutmeg for a little extra flare.

What to Serve with Baked Pumpkin Spice Donut Holes

These are stars on their own, but if you’re feeling extra (and I admire that), here’s how to round out the moment.

Hot coffee or spiced tea: Honestly these donut holes are begging for a warm drink next to them. A cinnamon chai or a dark roast with a splash of cream just completes the cozy trifecta: heat, spice, and something sweet.
A dollop of whipped cream or creamy dip: Think Greek yogurt with honey and a pinch of cinnamon. Slightly tangy and super dippable, especially when the donut hole is warm and the whipped part is cold. Texture heaven.
Fruit compote (apple or cranberry): Warm fruit on the side feels fancy even if it’s just microwaved leftovers. The tart contrast is a nice little twist.
As dessert with fall dinner: There’s no shame in plating these next to something savory. If you’re making something hearty like pan-seared salmon or roasted poultry, these are a playful bite to end with.
Ice cream sandwich? Yes, please: Slice a donut hole in half (carefully), stuff with a small scoop of vanilla or pumpkin ice cream, and freeze for 10 minutes. Or get inspired by these ice cream sandwich ideas and riff your own.

Don’t let this one slip away — pin it now and thank yourself later!

Frequently Asked Questions

Can I make these donut holes without a mini muffin tin?

Yes! If you don’t have a mini muffin tin, you can use a regular muffin pan and just fill each cup with a tablespoon of batter. They won’t be hole-like, but rather stubby muffin bites—which are still insanely tasty. You may need to shave a minute or two off the bake time, so keep an eye on them.

Do I need to chill the batter before baking?

Nope, skip the chill. This isn’t cookie dough. In fact, the sooner you bake the batter after mixing, the better your donut holes will rise. Letting the leaveners sit too long can affect texture, so scoop and bake right away.

Why are my donut holes dry?

The sneaky culprit is overbaking or overmixing. Mix gently, just until everything’s combined. Then bake only until a toothpick comes out clean—12 minutes max, generally. If you’re unsure, slightly underbake and let carryover heat work its magic.

Can I make them dairy-free?

Totally doable. Swap the butter for melted coconut oil or a neutral dairy-free margarine, and use plant-based milk like oat or almond. Just pick an unsweetened version so it doesn’t throw off the flavor balance.

If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!

Get 5 recipes to simplify your life: