Classic Pumpkin Donut Holes

Fall treats are something I get excited about every year. When the leaves start changing and the air gets crisp, I’m already planning which pumpkin recipes to make first. But I don’t always want to commit to a whole batch of full-sized donuts when I’m testing flavors or just want a quick sweet bite.

That’s why pumpkin donut holes have become my go-to autumn treat. They’re perfect for trying new spice combinations without making a huge batch. Plus, they bake up faster than regular donuts, so I can have warm, spiced goodness ready in no time. I like to make a batch on Sunday and pack them in lunch boxes throughout the week.

Want something cake-like and tender? These hit the spot. Craving that perfect pumpkin spice flavor without the fuss? Same. Honestly, once you try making donut holes instead of full donuts, you might never go back to the regular size.

What Kind of Pumpkin Puree Should I Use?

For these donut holes, you’ll want to use plain pumpkin puree, not pumpkin pie filling – there’s a big difference! Pumpkin pie filling already has spices and sweeteners added, which will throw off the balance of flavors in your recipe. Look for canned pumpkin puree that lists only pumpkin as the ingredient, like Libby’s 100% Pure Pumpkin. If you’re feeling ambitious, you can also make your own by roasting a sugar pumpkin and pureeing the flesh, but the canned stuff works perfectly fine and saves you time. Just make sure to give it a good stir before measuring, as it can separate in the can.

Options for Substitutions

These pumpkin donut holes are pretty forgiving when it comes to swaps, so here are some easy substitutions:

• Pumpkin puree: This is the star ingredient, so I wouldn’t recommend substituting it. Make sure you’re using pure pumpkin puree, not pumpkin pie filling, for the best results.
• Spices: Don’t have all the spices? You can use 2 teaspoons of pumpkin pie spice instead of the individual spices. If you’re missing one or two spices, just increase the cinnamon slightly.
• Brown sugar: White sugar works fine here, though you’ll lose some of that rich molasses flavor. You can also use coconut sugar for a slightly different taste.
• Canola oil: Any neutral oil like vegetable oil or melted butter will work. If using butter, let it cool slightly before mixing with the other wet ingredients.
• Milk: Buttermilk, almond milk, or oat milk all work well. If using buttermilk, reduce the baking powder to 1½ teaspoons since buttermilk adds extra lift.
• All-purpose flour: You can substitute up to half the flour with whole wheat flour for a heartier texture, but don’t go beyond that or your donut holes might get too dense.

Watch Out for These Mistakes While Baking

The biggest mistake when making pumpkin donut holes is overmixing the batter, which creates tough, dense donuts instead of light and fluffy ones – mix just until the ingredients come together, even if the batter looks a bit lumpy.

Another common error is using the wrong oil temperature for frying; if it’s too hot (over 375°F), your donut holes will brown too quickly on the outside while staying raw inside, and if it’s too cool, they’ll absorb too much oil and become greasy.

Don’t skip draining the pumpkin puree on paper towels for a few minutes before using it, as excess moisture can make your batter too wet and cause uneven cooking.

Finally, roll your donut holes in the cinnamon sugar mixture while they’re still warm from the oil – this helps the coating stick better and gives you that perfect sweet finish.

What to Serve With Pumpkin Donut Holes?

These little pumpkin donut holes are perfect for dunking into a hot cup of coffee or chai tea, especially on a crisp fall morning. I love serving them alongside a warm mug of apple cider or even hot chocolate for the kids – the spices in the donuts pair beautifully with those cozy drinks. They also make a great addition to a fall brunch spread with some scrambled eggs and bacon, or you can pack them up for an afternoon snack with some cold milk. For a fun dessert idea, try serving them with a scoop of vanilla ice cream and a drizzle of caramel sauce.

Storage Instructions

Keep Fresh: These pumpkin donut holes are best enjoyed fresh, but you can store them in an airtight container at room temperature for up to 3 days. Just keep in mind that the cinnamon sugar coating might lose some of its crunch after the first day, but they’ll still taste great with your morning coffee.

Freeze: You can freeze these little treats for up to 3 months in a freezer-safe container or bag. I like to freeze them before adding the cinnamon sugar coating, then roll them in the mixture after thawing for the best texture.

Warm Up: To bring back that fresh-from-the-oven taste, pop them in the microwave for about 10-15 seconds or warm them in a 300°F oven for 5 minutes. If you skipped the cinnamon sugar coating before storing, now’s the perfect time to roll them while they’re still warm!

Preparation Time	15-20 minutes
Cooking Time	10-12 minutes
Total Time	25-32 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2450-2650
• Protein: 25-30 g
• Fat: 95-105 g
• Carbohydrates: 370-390 g

Ingredients

For the batter:

• 1 3/4 cups all-purpose flour (I use King Arthur all-purpose)
• 3/4 cup pumpkin puree (I use Libby’s pumpkin puree)
• 1/2 cup brown sugar
• 1/2 tsp salt
• 1/2 cup milk
• 1/2 tsp ground nutmeg
• 1 large egg (room temperature)
• 1/8 tsp ground cloves (freshly ground preferred for more flavor)
• 2 tsp baking powder
• 1/3 cup canola oil
• 1/2 tsp ground allspice
• 1/2 tsp ground cinnamon
• 1 tsp vanilla extract

For coating:

• 4 tbsp unsalted butter (melted and cooled slightly)

For the cinnamon sugar:

• 2 tbsp ground cinnamon
• 2/3 cup granulated sugar

Step 1: Prepare Pan and Preheat Oven

• Oil for pan

Preheat your oven to 350°F.

While the oven heats, lightly oil a donut hole pan, making sure to coat each cavity completely so the baked donut holes release easily.

This early preparation ensures your oven is ready the moment your batter is mixed, which is important since the baking powder in this recipe will start activating immediately.

Step 2: Combine Dry Ingredients

• 1 3/4 cups all-purpose flour
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground allspice
• 1/8 tsp ground cloves
• 2 tsp baking powder
• 1/2 tsp salt

In a medium bowl, whisk together the flour, cinnamon, nutmeg, allspice, cloves, baking powder, and salt.

Whisking instead of just stirring helps distribute the leavening agent evenly throughout the flour and ensures the spices are evenly distributed for consistent flavor in every donut hole.

I prefer to freshly grind my cloves when possible—the aromatic oils make a noticeable difference compared to pre-ground spices.

Step 3: Mix Wet Ingredients

• 3/4 cup pumpkin puree
• 1/2 cup milk
• 1/2 cup brown sugar
• 1/3 cup canola oil
• 1 large egg
• 1 tsp vanilla extract

In another medium bowl, whisk together the pumpkin puree, milk, brown sugar, canola oil, room temperature egg, and vanilla extract until well combined and smooth.

The room temperature egg is important because it emulsifies more easily with the oil, creating a lighter, more tender crumb in the final donut holes.

Make sure there are no lumps of pumpkin remaining.

Step 4: Combine Batters and Fill Pan

• wet ingredient mixture from Step 3
• dry ingredient mixture from Step 2

Pour the wet ingredient mixture from Step 3 into the dry ingredient bowl from Step 2.

Using a spatula or wooden spoon, stir until just combined—the batter should be slightly lumpy, not smooth.

Overmixing develops gluten, which makes donut holes tough instead of tender.

Quickly transfer the batter to a piping bag or into the oiled donut hole pan using a small spoon or batter dispenser, filling each cavity about three-quarters full.

Step 5: Bake Until Golden

Place the pan in the preheated oven and bake for 10-12 minutes, until a toothpick inserted into one donut hole comes out clean with no wet batter clinging to it.

The donut holes should be light golden brown on top.

Remove from the oven and let cool in the pan for 2-3 minutes before turning out onto a plate—this allows them to set slightly but ensures they’re still warm enough for coating.

Step 6: Prepare Cinnamon Sugar Coating

• 2 tbsp ground cinnamon
• 2/3 cup granulated sugar

While the donut holes bake, combine the granulated sugar and ground cinnamon in a shallow bowl, stirring well to distribute the cinnamon evenly.

Set aside until the donut holes are ready to coat.

Having this prepared in advance means you can coat the warm donut holes immediately after melting the butter, which helps the coating adhere better.

Step 7: Coat and Cool

• 4 tbsp unsalted butter, melted and cooled slightly
• cinnamon sugar mixture from Step 6
• warm baked donut holes from Step 5

Working while the donut holes are still warm, gently dip each donut hole into the melted and slightly cooled butter from Step 4, then immediately roll in the cinnamon sugar mixture from Step 6, coating all sides.

I like to let them cool for just a minute or two on the buttered side before rolling them—this helps the sugar stick without the butter making it clumpy.

Place finished donut holes on a wire rack to cool completely before serving.

The cooling allows the coating to set and prevents them from becoming too oily.