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–+ servings
A close up view of pumpkin spice donut holes piled on a white plate.

Baked Pumpkin Spice Donut Holes

These donut holes come together in less than 30 minutes! Instead of baking in a pumpkin pan, they can be baked on a cookie sheet or mini muffins tin!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Breakfast, brunch
Cuisine American
Servings 12 servings
Calories 265 kcal

Equipment

  • mini muffin tin
  • Mixing bowl
  • measuring cups and spoons

Ingredients
  

Pumpkin Spice Donut Batter

  • 2 cups all-purpose flour
  • ½ cup dark brown sugar
  • 1½ teaspoons baking powder
  • 1½ teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • 1 cup pumpkin puree
  • 2 eggs large
  • ¼ cup whole milk
  • ¼ cup unsalted butter melted and cooled

Cinnamon Sugar Coating

  • 1 cup granulated sugar
  • 1 teaspoon cinnamon
  • ¼ cup butter melted and cooled

Instructions
 

  1. Preheat the oven to 325 °F. Spray the mini muffin pans with nonstick spray.
  2. This recipe makes about 36 donut holes, so you may need more muffin tins or you can reuse the same pan for multiple batches.
  3. In a mixing large bowl, whisk together the dry ingredients: flour, brown sugar, baking powder, pumpkin pie spice, salt, and baking soda until well mixed.
  4. In a medium bowl, combine wet ingredients together: pumpkin puree, eggs, milk, and butter. 
  5. Now we pour the wet ingredients into the dry and stir to combine flour mixture until just incorporated. 
  6. Using a 1 inch cookie scoop, place a ball of batter into each spot of the mini muffin cups. 
  7. 6. Bake the donuts for 10-12 minutes. They will have a soft and spongy feeling when done and should drop right out of the pan. Another sign that the donut holes are fully baked is if you gently push on the top and it indents but slowly springs back.
  8. Once the donut holes have cooled enough to handle by hand, brush them with melted butter and roll in the cinnamon sugar mixture. 
  9. No doubt the best part is popping one of your delicious baked pumpkin donut holes right into your hungry mouth!

Notes

HINT: If you are using homemade pumpkin puree, you can thicken it by putting a colander in a bowl and then adding a few paper towels to the strainer.  Pour the pumpkin puree in and let any extra water drip out the bottom!

TIPS AND TRICKS FOR BAKED DONUT HOLES 

  1. Don't over mix the batter: When combining the wet and dry ingredients, be careful not to over mix the batter. When you over mix the donut batter, it will result in tough, chewy donut holes. You want to mix it until it becomes fluffy and just combined and then stop. 
  2. Dry donut holes: When your donut holes are over baked, they will be dry. I would recommend decreasing your baking time by 2 minutes. If they are still dry, add an extra 1 or 2 tablespoons of pumpkin puree to the batter next time you make them. 
  3. Sticky dough: If the dough is too sticky when you are trying to scoop the donuts into the muffin tin, add a little more flour and mix until just combined

Nutrition

Calories: 265kcalCarbohydrates: 44gProtein: 4gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 48mgSodium: 220mgPotassium: 99mgFiber: 1gSugar: 27gVitamin A: 3463IUVitamin C: 1mgCalcium: 62mgIron: 2mg
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