These Baked Pumpkin Spice Donut Holes are a game changer. If you are a pumpkin spice fan, then you need to try these today. They are so simple, and so delicious. You will love them.
These Baked Pumpkin Spice Donut Holes are changing the donut game. They are so easy to make, taste delicious and you only need a mini muffin tin – no fancy equipment or baking sheets needed!
You don’t have to worry about frying them, or those extra calories, because they come out of your oven, ready to eat.
They taste like fall, fell in love with donuts, and you will probably fall in love with these. They are so simple, take minutes to throw together, and taste amazing.
These are always a hit when we bring them to holiday festivities, or make them for after school snacks for the kids.
How the pumpkin spice donut holes were created:
During high school, I worked at a donut shop that some of our family friends owned. Every Saturday, I would wake up around 5:00 am to make it to the shop by 6 am and serve donuts to happy morning people.
Seriously, waking up that early as a teenager was torture, but the amazing aroma of donuts definitely helped make it a little easier. For the few years that I worked there, I basically ate a donut every day (I had to be able to tell the customers what they tasted like, right?).
After a couple of years, the aroma no longer smelled good to me and the thought of eating a donut just made me sick to my stomach. Fast foward to today, it’s been over a decade since that fun job at the donut shop ended and my love of donuts has returned with a vengeance.
I can’t get enough of them.I love that these donuts are baked instead of fried. To be honest, I have never really fried anything in my life because the thought of being scalded by burning oil terrifies me.
I bake mychimichangas, I bake mychurros, and now I bake my donuts. The great thing about this recipe is that these little donut bites taste amazing and literally melt in your mouth.
Related recipe: be sure and try these delicious PUFF PASTRY BAKED CHURROS – also called Cheater Churros! Great for a snack or breakfast.
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How to make baked Pumpkin spice donut holes
Step 1: Preheat oven 350°F. Spray each cup in a 24-cup mini muffin tin with non-stick cooking spray.
Step 2: In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, allspice, and cloves.
Step 3: In a separate, large bowl whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until smooth.
Step 4: Add dry ingredients to wet ingredients and mix until just combined and do not over mix.
Divide batter evenly among muffin cups.
Step 5: Bake at 350°F for 10-12 minutes or until a toothpick comes out clean.
Step6: While the muffins bake, melt butter in one bowl and combine granulated sugar and cinnamon in another bowl.
Step 7: Remove muffins from oven and cool for about 5 minutes, or until just cool enough to handle. Dip each muffin in melted butter, then roll in cinnamon sugar to coat.
Step 8: These are delicious served warm or at room temperature.
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Looking for more pumpkin recipes?
- Pumpkin Spice Oreos
- Pumpkin Spice Energy Bites
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- Pumpkin Spice Fudge
- Pumpkin Muffin Bites Recipe
Serves: 30 people
Baked Pumpkin Spice Donut Holes Recipe
5 from 3 votes
These Baked Pumpkin Spice Donut Holes are a game changer. If you are a pumpkin spice fan, then you need to try these today.
Prep Time 10 minutes mins
Cook Time 12 minutes mins
Total Time 22 minutes mins
PrintPin
Ingredients
Donuts
- 1¾ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon allspice
- ⅛ teaspoon ground cloves
- ⅓ cup vegetable oil
- ½ cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- ¾ cup canned plain pumpkin (not pumpkin pie filling)
- ½ cup milk
Coating:
- 4 Tablespoons butter melted
- 2/3 cup sugar
- 2 Tablespoons cinnamon
Instructions
Preheat oven 350°F. Spray each cup in a 24-cup mini muffin tin with non-stick cooking spray.
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 and do not over mix.
Divide batter evenly among muffin cups.
Bake at 350°F 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 about 5 minutes, or until just cool enough to handle.
Dip each muffin in melted butter, then roll in cinnamon sugar to coat.
Notes
- These are delicious served warm or at room temperature.
Nutrition
Serving: 1 donut hole · Calories: 80 kcal · Carbohydrates: 15 g · Protein: 1 g · Fat: 2 g · Saturated Fat: 1 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 1 g · Trans Fat: 1 g · Cholesterol: 10 mg · Sodium: 86 mg · Potassium: 36 mg · Fiber: 1 g · Sugar: 8 g · Vitamin A: 1016 IU · Vitamin C: 1 mg · Calcium: 33 mg · Iron: 1 mg
Equipment
Mini Muffin Tin
Medium Mixing Bowl
Large Mixing Bowl
Whisk
Non-stick Cooking Spray
Recipe Details
Course: Dessert
Cuisine: American
Recipe adapted from Craving Chronicles
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Join The Discussion
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Wendy @ Ravenwood Whimzies says:
These looks yummy! Thanks for the recipe.
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Jessica@AKitchenAddiction says:
These would make a great fall breakfast! I love baked donuts!
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Heather says:
can't wait to try these out! bellesbazaar-heather.blogspot.com
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Paige Flamm says:
I've been wanting to make something like this for TWO falls now! My husband even bought me a mini muffin pan for Christmas last year just so I could make these! AH you've inspired me! I'm going to get on it!
www.theflammilykitchen.blogspot.com
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Jenn says:
Yum - I have been wanting to try this recipe too!
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Diane says:
These look awesome! Know what I'm going to make the hubby tomorrow night! Thank you.
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Emily says:
I love baked donuts, and these look amazing :o) I came over from ginger snap crafts to invite you to join my month long Thanksgiving link party. It will be open for one more week, with fabulous features on Thanksgiving day! I would lovr for you to join us!
http://www.nap-timecreations.com/2012/11/some-fall-baking-tasteful-tuesday-party.html -
Debbie says:
Cannot wait to try these!! Thank you for sharing the recipe =)
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Denise says:
O.k. These sound like the donut muffins I tried not to long ago and fell in love with. How perfect to have a 'fall' mini donut to enjoy with cups of hot cider (or cold) on a crisp fall morning, (or afternoon--or after dinner---or---) you get the idea !
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MelissaH says:
Can I use a regular tip cake tin?
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Melissa Richardson says:
Just made these and they turned out great! So glad I stumbled upon this recipe. :)
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Hannah says:
Hi - just made these. They were so wonderfully moist! I used coconut milk instead of milk and fresh soft steamed pumpkin I'd mashed. So good. Thanks for sharing!
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Lori says:
I can not wait to try these. I made some plain ones similar to these and they are delicious and my kiddos love them. Do you think these would freeze well with the sugar topping on them? I know when I froze some muffins with crumbly goodness on the top it got all mushy so I was thinking of freezing these, bringing them to room temp when ready to serve and then topping with the melted butter and sugar coating. I look forward to another wonderful recipe from the amazing Six Sisters :)
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Lori says:
I made these for breakfast this morning and they are amazing! We gobbled them up faster than we should have. My 2 year old and (almost) 4 year old each had 4 of them! I made a double batch and used a whole can of pumpkin puree (15 oz.) so it was a little extra pumpkin. I also didn't have any allspice so I omitted that this time. I plan on freezing the second batch plain so we don't keep eating them this morning! My 4 year old already told me he wanted these again for breakfast tomorrow.
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Letitia says:
How many does this recipe yield?
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Cyd says:
Just click on the MAGIC button under the picture and then click on NUTRITION. It will give you all of the nutritional information and servings. This is our new sister site - MyRecipeMagic.com. It's a great place to search for recipes. Just type in the recipe you are looking for in the search bar on the home page. Hope you'll stop by! -The Six Sisters
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Rosie says:
Do you think I could use Pumpkin Spice in place of all the other Spices? Just wondering? Thx
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Rosie says:
Do you think I could use Pumpkin Spice in place of the other spices listed? How much should I use? Thank you
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Cyd says:
That should work great because pumpkin pie spice is a combination of most of those other spices.
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Heidi Sines says:
When it says 3/4 can pumpkin, what size can is it referring to
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Heidi says:
Oops! Feeling silly. I just read the recipe again. It's 3/4c canned pumpkin. Sorry:)
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Becky says:
These were beyond amazing! Wow! Will definitely making these again. So moist, amazing flavor, perfect spice in there. 100% yum! This prego craved a donut last night so I searched for a good recipe and took a chance on this one, so glad I did. 2 thumbs up!
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Cyd says:
Thanks Becky! You made our day with your sweet comment! Glad we could help make a cute prego happy!!
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Cyd says:
Just the small can, I think it's about 15 ounces.
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charm says:
thank you, these were a huge hit with the kids! Fast and easy to make, will definitely make them again.
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Casey says:
I made these tonight, so happy I did. I needed about double the melted butter and more cinnamon sugar mixture as well. Was wondering, though-has anyone added ginger to the dry ingredients? Thanks for the recipe!
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Tammy says:
Just made these. Decadent!
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JWB76 says:
These are easy to make and are so yummy! A huge hit with my family for sure. BEST recipe I found for donut holes!
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Momma Cyd says:
So glad you enjoyed the donut holes! They are our favorites!
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Momma Cyd says:
They are so easy and delicious! So glad you liked them!
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Holly says:
These are delicious! I have made them so many times and get so many compliments on them. Thank you!
About The Author:
Camille Beckstrand
Camille Beckstrand is married to Jared and they have 4 kids. She is a certified life coach that loves helping women become "unstuck" in their lives and is the host of the podcast "Moms On The Rise". She also loves a good true crime podcast, a big plate of cheesy loaded nachos, and going on adventures with her family.
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