Two Peas and Their Pod

Baked Pumpkin Donut Holes

Easy Baked Pumpkin Donut Hole Recipe on

I spend a lot of time feeding our baby during the day and night. To keep myself occupied during feedings, I keep my iPhone nearby. I check emails, look at Facebook, chat on Twitter, and browse Pinterest. I recently spotted a recipe for Baked Pumpkin Donut Holes on Pinterest and immediately “pinned” it to my “Fall Favorites” board. Josh absolutely loves donuts and you all know we are obsessed with pumpkin. It didn’t take me long to make these Pumpkin Donut Holes.

Baked Pumpkin Donut Hole Recipe on

Technically, the donut holes are mini muffins, but they look like and taste like donut holes. I love that the donut holes are baked and not fried. The donut holes are soft, cakey, and have a nice pumpkin spice flavor. The best part is the finish on the donut holes. When the donut holes come out of the oven, you dip them in butter and roll them in cinnamon and sugar.  Talk about yum!

Josh devoured these pumpkin donut holes. He couldn’t stop popping them in his mouth. He washed them down with a cold glass of milk…and then went back for more:) These Baked Pumpkin Donut Holes are super easy to make and are perfect for a Fall breakfast treat or snack. Get out the pumpkin and make a batch today!

Easy Baked Pumpkin Donut Hole Recipe on We make these every fall!

Baked Pumpkin Donut Holes

Yield: 24 donut holes (mini muffins)

Cook Time: 10-12 minutes


For the Donuts:
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoons cinnamon
1/2 teaspoons nutmeg
1/2 teaspoon allspice
1/8 teaspoons ground cloves
1/3 cup canola oil
1/2 cup light brown sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup canned plain pumpkin (not pumpkin pie filling)
1/2 cup milk

For the Coating:
4 tablespoons unsalted butter, melted
2/3 cup granulated sugar
2 tablespoons cinnamon


1. Preheat oven 350°F. Spray a 24-cup mini muffin tin with baking spray and set aside.

2. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, allspice, and cloves. In a separate, large bowl whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until smooth. Add dry ingredients to wet ingredients and mix until just combined.

3. Divide batter evenly among muffin cups. Bake for 10-12 minutes or until a toothpick comes out clean.

4. While the muffins bake, melt butter in one bowl and combine granulated sugar and cinnamon in another bowl. Remove muffins from oven and cool for 2 minutes. Dip each muffin in melted butter, then roll in cinnamon sugar to coat. Serve muffins warm or at room temperature.

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226 Responses to “Baked Pumpkin Donut Holes”

  1. Adrienne — September 16, 2012 @ 4:21 pm

    I decided to tweak the donuts just a bit. I added mostly applesauce as a subsitute for all the oil, added only 1 T. of oil. Added 1 T. of chia and flax seeds. I decided to try one, and after 20 minutes of baking they are not baked through. The aroma is INCREDIBLE! I popped them in the oven for 10 more minutes and perfect. Oh, did I mention I baked them in muffin cups. The papers did stick, and eating them with a spoon….YUM. YUM!!!

  2. Adrienne — September 16, 2012 @ 4:24 pm

    I also made a lite cinnamon cream cheese frosting , and sprinkled the frosted donuts with toasted pumpkin seeds!!!!

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  6. hana — October 13, 2012 @ 9:28 am


  7. Linda — October 13, 2012 @ 11:14 am

    I love pumpkin and would love to try these but I am trying to avoid the wheat based flour. Can you suggest a gluten free substitute for these?

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  10. Kim — October 15, 2012 @ 2:45 pm

    Hi! Making these today! Just had a quick question..What is the best way you’ve found to “dip them in butter”? Are using fingers and going for a total dunk, or just dipping the tops in and letting it run down when you pick it back up? Thank you! :)

    • Two Peas replied: — October 15th, 2012 @ 2:50 pm

      I usually do a quick total dunk:) Enjoy!

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  18. karrie — November 30, 2012 @ 7:06 pm

    I just made these and they are very good. Very soft and moist!

  19. Tanya — December 9, 2012 @ 7:37 pm

    Found this in Fall 2012 & I have them twice! We love them!

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  23. Laurie — September 2, 2013 @ 5:10 pm

    Love these, definately a hit!

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  26. Ashleigh — September 24, 2013 @ 12:30 pm

    I cannot wait to try these! Great way to use pumpkin. I love baked donut holes too!

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  35. Janna — October 15, 2013 @ 11:45 pm

    Just baked these a few weeks ago. They were really easy to make and very tasty. I would change a couple things though. After the muffins/donut holes are baked, I do not recommend rolling them in butter before rolling them in the cinn/sugar mix. They do not store well. Did I do something wrong? I tried storing them every way imaginable but the butter just made them sweat. The next time I make these I will try rolling them while still warm in just the cinn/sugar mix and see if that works well. I grew up in a family owned donut shop and we never rolled donuts in butter before putting a coating/topping on them. Don’t get me wrong butter is great tasting just not storage friendly:-)

    Also, I think there is too much cinnamon in the coating mix. I will cut some of this out next time as well. 2 Tbsps of cinnamon made them really dark. My preference is more sugar than cinnamon:-) Thanks for this fun fall recipe!

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  37. Heidi Bortel — October 21, 2013 @ 9:09 am

    I made these last weekend for a big chili cook-off/get-together. They were a huge hit – everyone asking for the recipe! I think they thought they were deep fried, many people were surprised they were baked in mini muffin tins. It’s a very simple recipe. I did have some issues with too much melted butter, feeling like i was getting too much sugar on some of them. I may just try brushing on some butter then rolling, instead of dunking. They didn’t seem soggy or anything, but it seemed like overkill on the sugar because of too much melted butter. But everyone loved them regardless – I’m making them again this week for a work pitch-in!

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