This recipe for baked pumpkin spice donut holes is one of those small pleasures that turns an ordinary afternoon into a cozy moment. I stumbled onto this combination one October when I wanted the warm spice of pumpkin pie without turning on the fryer. The little bites are soft and tender inside, lightly cakey, and carry that familiar pumpkin-pie aroma thanks to the pumpkin pie spice and brown sugar. They are sweet but not cloying, with a crisp sugar shell created by dipping warm mini cakes in melted butter and rolling them in cinnamon sugar.

I first made these for a neighborhood potluck and watched them disappear faster than I could plate them. What makes them special is the texture contrast: a delicate crumb that yields on the first bite and a sparkling cinnamon-sugar coating that adds the perfect finishing crunch. They are approachable for beginner bakers, quick to mix, and forgiving if you slightly overmix or underbake. These are ideal for autumn mornings with coffee, an after-school snack, or a holiday brunch spread where bite-sized treats are always a hit.

Ingredients

• All-purpose flour (1 1/2 cups): Look for unbleached flour for a slightly richer flavor and finer crumb. Spoon the flour into the measuring cup and level it off to avoid packing too much in.
• Light brown sugar (1/3 cup, packed): Adds moisture and a subtle caramel note. I prefer Domino light brown sugar or any brand with real molasses for the best aroma.
• Baking powder (1 1/2 teaspoons): The primary leavening—make sure it’s fresh; stale baking powder gives flat, dense results.
• Pumpkin pie spice (1 1/2 teaspoons): Use a quality blend (McCormick or homemade) for warm cinnamon, nutmeg, and clove notes. It defines the pumpkin flavor here.
• Kosher salt (1/4 teaspoon): Balances sweetness and amplifies flavors; if using table salt, use slightly less.
• Large egg (1): Gives structure and tenderness; room temperature eggs incorporate more evenly into the batter.
• Pumpkin puree (3/4 cup): Use pure pumpkin (Libby’s is a common brand). Do not substitute with pumpkin pie filling which contains added sugar and spices.
• Whole milk (1/2 cup): Adds richness and keeps the crumb tender. You can swap for 2% if desired.
• Vanilla extract (1 teaspoon): Brightens and rounds flavors; use pure vanilla for best results.
• Unsalted butter, melted (2 tablespoons): Adds richness and helps the interior stay tender. If using salted butter, reduce any additional salt.
• Cinnamon-sugar coating: 1/2 cup unsalted butter melted for dipping, 1 1/2 cups granulated sugar combined with 1 1/2 teaspoons ground cinnamon to roll the cooled donut holes in.

Instructions

Preheat and prepare: Preheat the oven to 375°F and lightly spray a mini muffin tin with cooking spray. This temperature gives a quick rise and sets the exterior without drying the centers—allowing the interior to remain moist. Position the rack in the center of the oven. Combine dry ingredients: In a small bowl, whisk together 1 1/2 cups all-purpose flour, 1/3 cup packed light brown sugar, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons pumpkin pie spice, and 1/4 teaspoon kosher salt. Sifting is optional; whisking evenly distributes the leavening and spices. Mix wet ingredients: In a large bowl, beat 1 large egg lightly with a whisk. Add 3/4 cup pumpkin puree, 1/2 cup whole milk, and 1 teaspoon vanilla extract, whisking until the mixture is smooth. Room-temperature ingredients combine more smoothly and reduce the chance of overmixing. Combine batter and add butter: Fold the dry mixture into the wet ingredients with a rubber spatula until just combined; a few small streaks are fine. Stir in 2 tablespoons melted unsalted butter until thoroughly incorporated. Overmixing develops gluten and will toughen the crumb. Fill the tin: Using a teaspoon or small cookie scoop, drop about 1 tablespoon of batter into each mini muffin cavity. Fill uniformly so baking time is consistent across all pieces. Bake: Bake for 10 to 12 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Rotate the tin halfway through if your oven has hot spots. The tops should spring back lightly when touched. Cool: Let the donut holes cool in the tin for a couple of minutes, then transfer to a wire cooling rack to cool completely. Proper cooling prevents the coating from melting off when dipped. Make cinnamon sugar and coat: While they cool, mix 1 1/2 cups granulated sugar with 1 1/2 teaspoons ground cinnamon in a shallow bowl. Melt 1/2 cup unsalted butter in a small dish. Dip each cooled donut hole into the melted butter, shake off excess, then roll in the cinnamon sugar until fully coated.

Storage Tips

Store cooled donut holes in an airtight container at room temperature for up to 48 hours. For longer storage, arrange them in a single layer in a freezer-safe container and freeze for up to 3 months. To reheat, place frozen or refrigerated donut holes on a baking sheet and warm at 325°F for 5 to 7 minutes—this refreshes the coating and gently warms the interior without drying them out. Avoid microwave reheating for long periods because it can make them rubbery; a quick 10 to 15-second zap to take the chill off is okay if you’re in a hurry.

Ingredient Substitutions

If you’re dairy-free, swap the whole milk for an unsweetened oat or almond milk and use a plant-based spread melted for the batter; note the topping uses melted butter for the coating—use vegan butter there as well. For lower sugar, reduce the cinnamon-sugar coating amount or replace the granulated sugar with a 1-to-1 stevia blend (texture will vary). To make them gluten-free, substitute a 1-to-1 gluten-free all-purpose flour blend that includes xanthan gum; the texture will be slightly denser but still delicious.

Serving Suggestions

Serve warm on a platter dusted with extra cinnamon sugar or alongside a small bowl of warm caramel or maple glaze for dipping. They pair beautifully with coffee, hot cider, or a dollop of whipped cream for brunch. For a festive display, arrange on a tiered tray with fresh cranberries and sprigs of rosemary as garnish for autumn gatherings. They also travel well in a box for potlucks or a neighborly treat.

Cultural Background

Mini fried doughs and cake doughnuts have long been part of autumn and holiday traditions in North America and Europe. Using pumpkin puree and warm spices ties this version to the American pumpkin pie tradition that rose to prominence with seasonal agriculture and commercialization of pumpkin products in the early 20th century. This baked approach reflects modern preferences for lighter, less-oily desserts while keeping the nostalgic spice profile many associate with fall celebrations and Thanksgiving.

Seasonal Adaptations

In winter, swap the pumpkin pie spice for a gingerbread spice blend and finish with a lemon glaze for contrast. In spring, add finely grated orange zest to the batter and roll finished pieces in a vanilla-sugar blend. For the holidays, fold a tablespoon of finely chopped toasted pecans into the batter and finish with a warm salted caramel drizzle for extra decadence.

Meal Prep Tips

Prepare the dry and wet mixes the night before and store separately in airtight containers in the refrigerator. The next morning, combine, stir in melted butter, and bake for quick fresh donut holes at breakfast. If making a large batch, bake half and freeze half uncoated; when ready to serve, thaw, warm, and finish with the cinnamon-sugar coating to maintain the crisp exterior.

These little baked pumpkin spice donut holes are an invitation to slow down for a moment, share something homemade, and enjoy the warm spices of the season. Try making a double batch—they vanish faster than you might expect.