Pumpkin Donut Holes

The smell of cinnamon sugar hitting warm pumpkin is a whole mood.

That's the moment these donut holes earn their keep, right when you roll them in the coating.

Here's the part I love most: there's no fryer, no oil to heat, no mess.

They bake in a mini muffin tin, then get dipped in butter and tumbled in cinnamon sugar.

That's the whole trick to that coffee-shop donut taste at home.

I started making these when I got tired of paying four dollars for a paper bag of them in October.

Now I make a batch on Sunday morning and they're gone by lunch.

The insides are soft and cakey, warm with pumpkin pie spice.

The outside is that sandy, buttery cinnamon-sugar shell everyone reaches for.

My youngest lines up at the counter the second the timer goes off.

They come together in about half an hour, start to finish.

Make a batch this weekend and your kitchen will smell like fall, I promise.

Why You'll Love These Pumpkin Donut Holes

These taste like the coffee shop, minus the fryer. Here's what makes them a keeper.

• No frying. They bake in a mini muffin tin, so there's no oil to heat and no mess to clean up.
• That cinnamon-sugar shell. A dip in melted butter and a roll in cinnamon sugar gives them the classic sandy coating.
• Soft and cakey. The pumpkin keeps the insides tender and warm with fall spice.
• Fast and easy. Start to finish in about 30 minutes, no mixer needed.

Ingredients You'll Need

Two simple parts here. A quick pumpkin batter and a cinnamon-sugar coating.

For the donut holes:

• All-purpose flour (1 ¾ cups). The base of the tender crumb.
• Pumpkin puree (¾ cup). Use pure canned pumpkin, not pumpkin pie filling.
• Brown sugar (½ cup). Adds moisture and a little caramel warmth.
• Vegetable oil (⅓ cup). Keeps the insides soft.
• Milk (½ cup). Loosens the batter to the right consistency.
• Egg (1 large). Binds everything together.
• Pumpkin pie spice (1 tablespoon). The cozy fall flavor in one scoop.
• Baking powder (2 teaspoons). Gives them a nice rise.
• Vanilla (1 teaspoon) and salt (½ teaspoon). Round out the batter.

For the cinnamon-sugar coating:

• Unsalted butter (4 tablespoons), melted. The glue that holds the sugar on.
• Granulated sugar (⅔ cup). The base of the coating.
• Ground cinnamon (1 tablespoon). Mixed into the sugar for that classic shell.

How to Make Pumpkin Donut Holes

Step 1: Mix the Batter

Whisk the wet ingredients first. Combine the pumpkin, brown sugar, oil, milk, egg, and vanilla until smooth.

Add the flour, pumpkin pie spice, baking powder, and salt.

Stir just until combined. Don't overmix.

Step 2: Bake

Spoon the batter into a greased mini muffin tin, filling each cup nearly full.

Bake at 350°F for 12 to 15 minutes, until they spring back when touched.

Let them cool just until you can handle them.

Step 3: Coat in Cinnamon Sugar

Stir the sugar and cinnamon together in a shallow bowl. Melt the butter in another.

Dip each warm donut hole in the melted butter, letting the excess drip off.

Roll it in the cinnamon sugar until fully coated.

Tips for the Best Donut Holes

A couple of small moves make all the difference.

• Coat them warm. The butter and sugar cling best while the donut holes are still warm from the oven.
• Don't overmix. Stir the batter just until combined so they stay light and cakey.
• Fill the cups nearly full. This gives you round, generous holes instead of flat little muffins.
• Work in batches. Dip and roll a few at a time so the coating stays fresh and even.

How to Serve and Store

These are best the day they're made. Warm and fresh is the goal.

• Serve fresh. They're at their peak within a couple hours, alongside coffee or hot cider.
• Room temperature. Store in an airtight container for up to 2 days. The coating softens a bit but they still taste great.
• Freezer. Freeze uncoated donut holes for up to 2 months, then warm and coat before serving.

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Pumpkin Donut Holes

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

Servings 24 donut holes

Ingredients

For the Donut Holes

• 1 ¾ cups all-purpose flour
• ¾ cup pumpkin puree not pie filling
• ½ cup light brown sugar packed
• ⅓ cup vegetable oil
• ½ cup milk
• 1 large egg
• 1 tablespoon pumpkin pie spice
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• ½ teaspoon salt

Cinnamon-Sugar Coating

• 4 tablespoons unsalted butter melted
• ⅔ cup granulated sugar
• 1 tablespoon ground cinnamon

Instructions

Make the Batter

• Preheat the oven to 350°F and grease a mini muffin tin.
• In a large bowl, whisk the pumpkin, brown sugar, oil, milk, egg, and vanilla until smooth.
• Add the flour, pumpkin pie spice, baking powder, and salt. Stir just until combined.

Bake

• Spoon the batter into the mini muffin cups, filling each nearly full.
• Bake for 12 to 15 minutes, until the tops spring back when lightly touched. Cool just until easy to handle.

Coat in Cinnamon Sugar

• Stir the granulated sugar and cinnamon together in a shallow bowl. Place the melted butter in another bowl.
• Dip each warm donut hole in the melted butter, then roll in the cinnamon sugar until fully coated.

Notes

• Coat them warm so the butter and cinnamon sugar cling evenly.
• Don't overmix the batter or the donut holes turn dense.
• Best served fresh, but store airtight up to 2 days or freeze uncoated up to 2 months.