Cinnamon Sugar Pumpkin Donut Holes

These cinnamon sugar pumpkin donut holes are the perfect fall treat that takes just 30 minutes to make from start to finish. Soft, fluffy, and coated in sweet cinnamon sugar, they're everything you want in a homemade autumn dessert without any of the fuss.

There's something about fall mornings that makes me want to bake. Maybe it's the cooler air coming through our kitchen window in Nashville, or maybe it's just that Amy keeps asking if we can make "something with pumpkin" every single day.

Last Tuesday morning, I had this idea to make bite-sized pumpkin treats that wouldn't take forever and could satisfy both my kids' sweet tooth and my need to fill the house with those amazing autumn smells.

Bradley walked into the kitchen halfway through mixing the batter and said, "Mom, are those donuts?" When I told him they were pumpkin donut holes, he looked skeptical. But here's the thing – once these came out of the oven and got rolled in that warm cinnamon sugar, he ate seven of them before I could even get them on a plate.

What I love most about this recipe is how quick it comes together. We're talking 30 minutes from start to finish, which means I can whip these up before school or on a lazy weekend morning when the kids want to help. Plus, you don't need any fancy equipment – just some silicone donut molds (or a mini muffin tin if that's what you've got).

The maple butter dipping sauce? That was John's idea, actually. He suggested it one morning when I made these, and honestly, it takes them from really good to absolutely incredible. If you're looking for more easy pumpkin recipes, you'll want to check out my pumpkin spice puppy chow – it's another fall favorite that the whole family asks for constantly.

Jump to:

• Why You'll Love These Homemade Pumpkin Donuts
• Ingredients For These Baked Pumpkin Donut Holes
• How To Make The Best Pumpkin Donut Holes
• Storage And Reheating These Easy Pumpkin Donut Holes
• Tips And Variations For Perfect Pumpkin Donut Holes
• Cinnamon Sugar Pumpkin Donut Holes FAQs
• Recipes You May Like
• Final Thoughts On These Baked Pumpkin Donut Holes
• Cinnamon Sugar Pumpkin Donut Holes

Why You'll Love These Homemade Pumpkin Donuts

• Super quick and easy – These baked pumpkin donut holes take just 30 minutes from mixing bowl to your mouth, perfect for busy mornings or last-minute dessert needs.
• Kid-approved taste – The combination of pumpkin and cinnamon sugar creates a flavor that both kids and adults go crazy for, without being too spicy or overwhelming.
• Flexible dietary options – You can make these with regular ingredients or swap in plant-based milk, vegan butter, and gluten-free flour without sacrificing taste or texture.
• Perfect fall treat – These capture everything we love about autumn in one bite-sized package, from the warm spices to that cozy pumpkin flavor.
• No deep frying required – Since these are baked, you don't have to deal with hot oil or the mess that comes with traditional fried donuts.
• Great for sharing – This recipe makes about 50 donut holes, so you'll have plenty for family breakfast, weekend brunch, or bringing to gatherings.

Ingredients For These Baked Pumpkin Donut Holes

The Pumpkin Donut Holes

• ¾ cup pumpkin puree – I use canned pumpkin puree (not pumpkin pie filling) because it's consistent and always available
• 1 cup regular or plant-based milk – Any milk works great here
• ¼ cup melted regular or vegan butter – Make sure it's melted but not too hot
• 1 cup cane sugar – Regular granulated sugar works perfectly
• 1 teaspoon vanilla extract – Use the real stuff if you can
• 1 ½ teaspoon pumpkin pie spice – You can also make your own blend with cinnamon, nutmeg, ginger, and cloves
• 1 teaspoon baking soda – This helps them rise and stay fluffy
• 1 ½ teaspoon baking powder – More rising power for light, airy donuts
• 2 cups regular or gluten-free all purpose flour – I've tested both and they work equally well

For The Cinnamon Sugar Coating

• ½ cup cane sugar – This creates that classic donut shop coating
• 2 teaspoon cinnamon – Feel free to adjust based on how much cinnamon flavor you want

For The Maple Butter Dipping Sauce

• 3 tablespoon maple syrup – Use real maple syrup, not pancake syrup
• 1 tablespoon melted regular or vegan butter – This makes it rich and smooth

I learned something interesting about pumpkin puree when I first started making these. Amy and I were at the store, and she grabbed the can that said "pumpkin pie filling" thinking it was the same thing. It's not! That one already has sugar and spices added, which would throw off the recipe. Now we always double-check the label.

How To Make The Best Pumpkin Donut Holes

Getting Started

1. Preheat your oven to 350°F. I always do this first so the oven is ready when I need it.
2. Grease your silicone donut hole molds with non-stick spray. Make sure you get every little cavity – trust me, you don't want these sticking.

Making The Pumpkin Batter

3. Add pumpkin puree, milk, melted butter, sugar, vanilla, pumpkin pie spice, baking powder, and baking soda to a large mixing bowl. I use my big glass bowl for this because it's easier to see everything mix together.
4. Mix everything together really well. Bradley likes to help with this part because it's pretty much impossible to mess up.
5. Add the flour to the wet ingredients. Don't dump it all in at once – I learned that lesson the hard way when flour went everywhere.
6. Mix until you get a smooth pumpkin batter. You want it to be thick but pourable, kind of like a thick pancake batter. Don't overmix though, or your donuts might turn out tough.

Baking Your Donut Holes

7. Spoon the batter into your prepared donut hole molds. I use a regular spoon for this, but a small cookie scoop would work great too. Fill them about ¾ of the way full because they'll puff up as they bake.
8. You should be able to fill about 50 molds. If you don't have 50 molds (and honestly, who does?), just bake them in batches. The batter sits fine while you wait.
9. Bake in the preheated oven for 20-25 minutes. Start checking at 20 minutes – you want them cooked all the way through. A toothpick inserted in the center should come out clean.

Adding The Cinnamon Sugar Magic

10. While the donuts bake, mix the cinnamon and sugar together in a shallow bowl. This is Amy's favorite job because she gets to taste-test the mixture.
11. When the donut holes come out of the oven, let them cool for just a minute or two. They need to be warm but not so hot that you burn your fingers.
12. Carefully remove the donut holes from the molds. If you greased them well, they should pop right out.
13. Toss the warm donut holes in the cinnamon sugar mixture. Roll them around until they're completely coated. The warmth helps the sugar stick perfectly.

Making The Optional Maple Butter Dip

14. Mix the maple syrup and melted butter together in a small bowl. Stir it until it's completely combined and smooth.
15. Serve the maple butter warm alongside your donut holes. John insists this step is not actually optional, but I'll let you decide for yourself.

The first time I made these, I waited too long to coat them in the cinnamon sugar. They had cooled down too much, and the sugar didn't stick as well. Now I work quickly while they're still warm, and it makes all the difference.

Storage And Reheating These Easy Pumpkin Donut Holes

Store these cinnamon sugar pumpkin donut holes in an airtight container at room temperature for up to 2 days. They're definitely best fresh, but they still taste pretty good the next day.

If you want to keep them longer, put them in the refrigerator where they'll last up to 5 days. Just know that the cinnamon sugar coating might get a little softer in the fridge.

When you're ready to eat refrigerated donut holes, pop them in the microwave for about 10-15 seconds. This warms them up and makes them taste almost fresh-baked again.

I don't recommend freezing these after they've been coated in cinnamon sugar. However, you can freeze the plain baked donut holes (before coating) for up to 2 months. Thaw them, warm them up, and then roll them in fresh cinnamon sugar.

Here's a tip I discovered by accident: if your leftover donut holes have gotten a bit dry, the maple butter dipping sauce brings them right back to life.

Tips And Variations For Perfect Pumpkin Donut Holes

Don't skip greasing the molds. I know it seems obvious, but I've gotten lazy before and regretted it when half my donuts stuck and fell apart.

Want a stronger pumpkin flavor? Add an extra ¼ cup of pumpkin puree to the batter. The texture stays great, and you get more of that pumpkin taste.

Make them extra special by adding a cream cheese glaze instead of cinnamon sugar. Mix 4 oz softened cream cheese with 1 cup powdered sugar and 2 tablespoons milk. Drizzle it over the cooled donut holes.

Try different spice combinations. Sometimes I swap the pumpkin pie spice for just cinnamon and a pinch of nutmeg if that's what I have on hand.

Use a piping bag for neater filling. If you have one, put the batter in a piping bag or a plastic bag with the corner cut off. This makes filling the molds so much easier and less messy.

Add mini chocolate chips to the batter for a fun twist. Amy absolutely loves these when I add about ½ cup of chocolate chips to the mix.

Make them into regular donuts if you prefer. Just use regular donut pans instead of the mini molds and bake for about 15-18 minutes.

Can you believe I used to think making donuts at home was too complicated? These baked pumpkin donut holes prove that wrong every time.

Cinnamon Sugar Pumpkin Donut Holes FAQs

Recipes You May Like

If you loved these cinnamon sugar pumpkin donut holes, you'll definitely want to try these other fall favorites from my kitchen:

• Pumpkin Cookies With Orange Icing – These soft, cake-like cookies are covered in a sweet orange glaze that Amy asks for constantly during fall.
• Carrot Cake Muffins – Perfect for breakfast or snacks, these muffins have all the flavor of carrot cake in a handheld form.
• Perfect Homemade Pancake Recipe – If you're looking for another easy breakfast treat that the whole family will love, these pancakes are our weekend staple.

Final Thoughts On These Baked Pumpkin Donut Holes

Making cinnamon sugar pumpkin donut holes has become one of our favorite fall traditions. There's something special about how quick and easy they are to make, yet how much joy they bring to our breakfast table.

Amy now asks if we can make "those pumpkin balls" (her words, not mine) at least once a week during fall. Bradley has stopped pretending he's too cool for them and just grabs a handful whenever I make a batch.

The best part? You don't need to be an experienced baker to make these turn out great. If you can mix ingredients in a bowl and fill some molds, you can make these homemade pumpkin donuts.

I hope your family loves these as much as mine does. Give them a try this weekend – your kitchen will smell incredible, and you'll have happy people gathered around your table.

Don't forget to save this recipe to Pinterest so you can find it again when that pumpkin craving hits! And if you make these, I'd love to hear how they turned out for you.

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