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 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

You will love these easy baked pumpkin donuts! They are a fantastic fall treat!
5 from 2 votes


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


  • Preheat oven 350°F. Spray a 24-cup mini muffin tin with baking spray and set aside.
  • 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.
  • Divide batter evenly among muffin cups. Bake for 10-12 minutes or until a toothpick comes out clean.
  • 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.

Have you tried this recipe?

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I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. Wow-these are incredible!!! I didn’t have allspice so I subbed in 1/4 tsp pumpkin pie spice. Absolutely delicious!

  2. My husband and I made these last night for dinner and they were AMAZING! Thank you so much for the recipe!

  3. AMAZING! I ran out of the ‘butter’ to roll them in and made the maple glaze from the link in the ‘you might also like’ section…with cardamom & maple syrup instead of the cinnamon & milk and extract to go on the big doughnuts. Since I had the 24 mini doughnuts and 6 large ones. Our pastor’s and their wives got the large ones for Pastor Appreciation Month and women setting up booth for the carnaval ate the minis that made is past my daughter…LOL!

    Everyone who had one was making sound effects and I’ve been called both evil and angel today ;-D

    Thank you! It was my daughter’s first ever doughnut, she is 21 monthes…I used soy milk since she had dairy allergy…

  4. Maria, I am totally making these. How delicious! I actually don’t like donuts – I don’t enjoy the taste of fried dough, but I would love a baked version. My kids will go nuts for them. Oh, how I remember those endless feedings. I didn’t have an iPhone then so I would just stare off into space or count the minutes until it was over. At least you have something to do. You are too productive!

  5. I made them this morning and they were fantastic! Even my boyfriend who does not like anything remotely sweet, loved them! Thanks for the recipe!

  6. Made two batches of these this morning – one dairy-free, one from the original recipe. Both amazing! Thank you!

  7. Baked 3 batches of these this morning with my 3-year-old! THEY ARE DELICIOUS! Be careful or you won’t have any to share!!!!!!

  8. I’ve been wanting to make baked pumpkin donuts since fall arrived and it looks like these might be the perfect ones to try!

  9. We made these this weekend and they are wonderful! My 7 year old nephew really loved them and took some home after our weinie roast!

  10. Made these this morning. They were a huge hit! Could not believe how easy and delicious they were. This will definitely be in our cold weather breakfast rotation. Thanks so much for sharing the recipe!

  11. I’ve had this recipe bookmarked for a while and noticed some pumpkin languishing in my fridge so I made a batch – soooo good. Quick and easy, too! Thanks for the great recipe!

  12. Just made these this morning, and we LOVE them! My husband is a health-freak, and will rarely eat very many of the sweet breakfasts I make….not these! Thanks so much for the awesome recipe!

  13. I made these yesterday morning with 2 of my best friends, using my new Nostalgia donut hole & cake pop maker. OMG! They were SOoo awesome!
    I don’t like allspice, so left that out but added a little extra cinnamon to batter. Also, used FRESH nutmeg I grated and that had to come to less than called for as well. Used only 1/16 of cloves and I only had brown sugar & vegetable oil, so those were substitued for the light brown & canola.
    This was the first batch of donuts I made in my new appliance &* warning * if you get one of those machines, you HAVE to be VERY careful because the top & the latch thingy gets SOoo hot, USE A HOTPAD!! However, that said, you put a scoop of this recipe in each of the thingies, close it up, and 3 minutes later, voila!! I had read reviews of the machine before buying it and they’re correct… check the donuts a minute early, carefully flip them over & close 1 more minute for a perfect browning of both sides.
    But back to patting you on the back for this recipe!! It is SO tasty, that my hubby who’s been carefully counting his carbs, journaling his food to get his diabetes under control…. ate 1/2 of one of these rather large ‘donut holes’ and LOVED it to the point of saying I MUST make them again! Half didn’t hurt his blood sugar count and he said it was well worth spending some of his precious carbs on! That’s amazing because he doesn’t waste carbs on mediocre stuff. 🙂 All of us girls loved it too. So, thank you from the bottom of my heart for a new ‘family’ recipe! I’ll hand it down to my daughter & granddaughters! 😀

  14. These were so amazing! My husband and I both LOVED them. I wonder, though, how you could adapt the recipe without pumpkin puree for different flavors. Or, if it’s possible to make a glazed version as well. Thanks for the great recipe!

  15. 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!!!

  16. 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?

  17. 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! 🙂

  18. 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!

  19. 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!

  20. I NEVER comment, but I made these tonight on a whim, and I had to tell you how wonderful they are! Unbelievably light and scrumptous! I will be trying other of your recipes! Thanks so much!

  21. I made these and they were awesome. I used coconut oil 1/3 cup brown sugar and 1 cup AP flour and 3/4 cup oat flour. They turned out great. Can’t stop eating them.

  22. We love these- they have become part of our Thanksgiving tradition. I make them for Thanksgiving breakfast 🙂 Thank you!

  23. These are too dangerous! I’m about to eat the whole batch by myself. I made the recipe as written and it is delish! There was a bit too much batter for my 24 mini-muffin pan. I do have a cake pop maker, and am about to pull it out to try baking them in there. If that works, I still have enough pumpkin (fresh made puree from a pie pumpkin) to make a second batch! Thanks for the great recipe!

  24. I just love this recipe!! My only problem is all three times I’ve made them they turn out ‘wet’ or mushy during storage. Though still yummy I don’t think it’s how they are suppose to be. I think im baking them long enough but maybe rolling them in to much butter? Any suggestions?

  25. Mmm pumpkin douts are one of my favorites! I’m loving that you can buy them just about everywhere during this time of year, although homemade ones are definitely way better! These donut holes look fantastic! I think I would devour the entire batch!

  26. 5 stars
    My family loved it! It came out of my silicon donut mold really nice too! We made it up as baked donuts and mini-muffins/donut holes. I think we liked the ones from the donut molds best. Either way great recipe! Thanks so much for sharing!

  27. 5 stars
    The first time I made these I added too much of one of the spices. So I made adjustments and divided the dry ingredients into ziplock bags. We’ve made these “donuts “ three times now because they taste so good!

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