
Soft, spiced mini donuts rolled in cinnamon sugar — an easy fall treat that's baked, not fried, and perfect for sharing.

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.
I remember my partner coming in from a chilly walk and declaring these the best pumpkin bites yet. The neighbors asked for the recipe the next day, and the kids in our cul-de-sac started calling them "little pumpkin puffs." That warm response convinced me to keep this one in regular rotation every fall.
What I love most is how versatile the base is. One weekend I swapped the cinnamon-sugar for a maple glaze and crushed pecans, and they were a new treat entirely. Family members who don’t normally like pumpkin asked for seconds, and we ended up delivering a tray to an elderly neighbor who said it reminded her of childhood fall fairs. Small bites, big smiles—that’s what keeps me coming back to this simple formula.
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.
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.
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.
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.
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.
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.
Measure flour by spooning into the cup and leveling to avoid dense results.
Do not overmix the batter; stop when just combined for a tender crumb.
Cool completely before coating so the sugar adheres properly and doesn’t melt away.
This nourishing baked pumpkin spice donut holes recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Use pure pumpkin puree and not pumpkin pie filling. If you need to store them longer, freeze uncoated donut holes and add coating after reheating.
Yes. Warm gently in a 325°F oven for 5 to 7 minutes to refresh texture without drying them out.
This Baked Pumpkin Spice Donut Holes recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat oven to 375°F. Lightly spray a mini muffin tin and position the rack in the center of the oven.
Whisk flour, brown sugar, baking powder, pumpkin pie spice, and kosher salt in a small bowl until evenly distributed.
Whisk the egg, pumpkin puree, whole milk, and vanilla in a large bowl until smooth and combined.
Fold the dry ingredients into the wet with a rubber spatula until just combined, then stir in the melted unsalted butter.
Spoon about 1 tablespoon of batter into each mini muffin cavity, filling consistently for even baking.
Bake for 10 to 12 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool briefly in the tin, then transfer to a wire rack to cool completely before coating to prevent melting of the sugar.
Combine granulated sugar and ground cinnamon. Melt 1/2 cup butter. Dip cooled donut holes into butter, shake off excess, and roll in cinnamon sugar.
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This recipe looks amazing! Can't wait to try it.
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