When sweater weather rolls in and the leaves start to crunch underfoot, few things feel more right than warm, sweet Cinnamon Sugar Pumpkin Donut Holes. These bite-sized treats are soft, spiced, and coated in a cozy cinnamon sugar shell that’s impossible to resist. Baked in a mini muffin tin, they skip the oil but keep all the flavor—perfect for an easy fall breakfast, snack, or dessert. Whether you’re sipping coffee on a chilly morning or hosting a fall brunch, these donut holes are guaranteed to disappear fast.
The Story & Intro – A Little Pumpkin Comfort in Every Bite
The recipe that fills the room with fall
There’s a special kind of warmth that only comes from baking with pumpkin. On a cool weekend morning, I found myself craving something quick, soft, and a little sweet. Muffins felt too big. Cookies were too much work. But donut holes? Just right.
I dug out my mini muffin tin—the one I only use for very specific moments—and pulled together the usual suspects: flour, sugar, pumpkin puree, and a collection of warm spices. The scent alone—nutmeg, cinnamon, ginger, cloves—felt like wrapping up in a thick blanket. No frying required, just a few easy steps, and within minutes, the oven was doing all the work.
Sweet, spiced, and dipped in joy
Once cooled slightly, each soft pumpkin donut hole gets a quick dip in melted butter before being rolled in a generous layer of cinnamon sugar. The texture is tender, almost cake-like, with just enough bounce. That sugary coating? It clings to your fingers, but no one ever minds.
These little gems are dangerously easy to eat and even easier to make. No electric mixer. No fuss. Just a bowl, a spoon, and a pan. They’re the kind of treat that feels spontaneous yet thoughtful—perfect for slow mornings, holiday tables, or that quiet craving you didn’t see coming.
And once you try them? You’ll keep coming back. Because these aren’t just donut holes. They’re cozy little bites of fall.
From Pantry to Perfect Bites
Basic ingredients, bold fall flavor
What makes these Cinnamon Sugar Pumpkin Donut Holes so special is how little effort they require. With pantry staples like all-purpose flour, granulated sugar, and baking powder, you’re already halfway there. Add in salt for balance and a blend of warming spices—cinnamon, nutmeg, ginger, allspice, and cloves—and suddenly your kitchen smells like a fall dream.
If you have pumpkin pie spice on hand, feel free to simplify and swap the individual spices for a mix. But if you’re like me and enjoy layering flavors, that custom blend really makes a difference. The pumpkin puree gives moisture and color, while the buttermilk ensures a tender crumb without any greasiness.
One egg, a touch of vanilla, and melted butter round out the wet ingredients. It’s a simple mix-and-bake situation, no special tools required—just a bowl and a spoon.
Step-by-step baking made easy
Preheat your oven to 350°F and grease a mini muffin tin—this is key to easy release and golden edges. Mix the dry ingredients in a large bowl. Then add the egg and mix until smooth. Next, stir in the buttermilk, vanilla, and melted butter until just combined. Finally, fold in the pumpkin puree for that warm, earthy touch.
Drop the batter by tablespoonfuls into the muffin cups. Bake for 9–10 minutes, just until they spring back to the touch. They should be light, fluffy, and slightly domed.
Once cooled slightly, the fun begins: dip each donut hole in melted butter, then roll generously in cinnamon sugar. The coating adds just the right crunch and sweetness, transforming these little bites into a fall treat worth making again and again.
Cinnamon Sugar Pumpkin Donut Holes
Ingredients
- Pumpkin Donut Holes
- ▢1 1/4 cups all purpose flour
- ▢1/2 cup granulated sugar
- ▢1 tsp baking powder
- ▢1/2 tsp salt
- ▢1 tsp ground cinnamon*
- ▢1/2 tsp ground nutmeg*
- ▢1/4 tsp ground ginger*
- ▢1/4 tsp ground all spice*
- ▢1/4 tsp ground cloves*
- ▢1 egg
- ▢1/3 cup buttermilk
- ▢1 tsp vanilla extract
- ▢1 Tbsp unsalted butter melted
- ▢1/4 cup pumpkin puree
- Topping
- ▢5 Tbsp unsalted butter melted (melted)
- ▢1 cup granulated sugar
- ▢2-3 Tbsp ground cinnamon
Instructions
- Preheat oven to 350 degrees and grease a 24-cup mini muffin tin well.
- In a large bowl, mix together flour, sugar, baking powder, salt, cinnamon, nutmeg, ginger, all spice, and cloves.
- Add in the egg, and mix until combined.
- Add in buttermilk, vanilla extract and melted butter. Mix until just combined.
- Lastly, add in the pumpkin puree and mix until just combined.
- Drop about 1 Tbsp of batter into each mini muffin cup.
- Bake for 9-10 minutes, or until the pumpkin donut holes ‘spring’ back when touched.
- Once the donuts have cooled, roll each donut hole in the melted butter, and then immediately roll in the cinnamon sugar mixture.
- Enjoy!
Notes
From Pantry to Perfect Bites
Basic ingredients, bold fall flavor
What makes these Cinnamon Sugar Pumpkin Donut Holes so special is how little effort they require. With pantry staples like all-purpose flour, granulated sugar, and baking powder, you’re already halfway there. Add in salt for balance and a blend of warming spices—cinnamon, nutmeg, ginger, allspice, and cloves—and suddenly your kitchen smells like a fall dream.
If you have pumpkin pie spice on hand, feel free to simplify and swap the individual spices for a mix. But if you’re like me and enjoy layering flavors, that custom blend really makes a difference. The pumpkin puree gives moisture and color, while the buttermilk ensures a tender crumb without any greasiness.
One egg, a touch of vanilla, and melted butter round out the wet ingredients. It’s a simple mix-and-bake situation, no special tools required—just a bowl and a spoon.
Step-by-step baking made easy
Preheat your oven to 350°F and grease a mini muffin tin—this is key to easy release and golden edges. Mix the dry ingredients in a large bowl. Then add the egg and mix until smooth. Next, stir in the buttermilk, vanilla, and melted butter until just combined. Finally, fold in the pumpkin puree for that warm, earthy touch.
Drop the batter by tablespoonfuls into the muffin cups. Bake for 9–10 minutes, just until they spring back to the touch. They should be light, fluffy, and slightly domed.
Once cooled slightly, the fun begins: dip each donut hole in melted butter, then roll generously in cinnamon sugar. The coating adds just the right crunch and sweetness, transforming these little bites into a fall treat worth making again and again.
Tips, Tricks & Customizations
Small changes for big results
Even the simplest recipes benefit from a few smart tips. With Cinnamon Sugar Pumpkin Donut Holes, the first rule is: don’t overmix. Once the wet and dry ingredients come together, stir gently. Overmixing can make the donut holes dense instead of fluffy.
Be generous with greasing your mini muffin pan. These little guys rise slightly and develop golden edges, and you don’t want any sticking. If you have a silicone mini muffin pan, it makes release even easier.
Another tip? Don’t skip the warm butter bath. That quick dip gives the cinnamon sugar something to stick to. And don’t be shy with the coating—roll each donut hole while it’s still warm for the best coverage.
Prefer a little crunch? Add a pinch of raw sugar to your cinnamon mix for a subtle texture boost. Want to cut the sweetness? Try using just a light dusting instead of a full roll.
Make it your own
This recipe is wonderfully flexible. If you’re low on spices, swap them for 1½ teaspoons of pumpkin pie spice. It’s not an exact match, but it works in a pinch and still gives that cozy flavor.
For a dairy-free version, you can use almond milk mixed with a teaspoon of vinegar in place of buttermilk, and plant-based butter for the topping. The texture remains soft and the flavor still shines.
You can also make a glaze instead of rolling them in cinnamon sugar. A simple mix of powdered sugar, milk, and a drop of vanilla drizzled over warm donut holes turns them into a bakery-style treat.
No matter how you tweak them, these pumpkin donut holes are forgiving, flexible, and always delicious.
Storage, Freezing & Serving Tips
Keeping your donut holes fresh
One of the best things about these Cinnamon Sugar Pumpkin Donut Holes is how well they hold up after baking. If you’re not serving them immediately, let them cool completely before storing. Place them in an airtight container at room temperature for up to 2 days. The cinnamon sugar coating stays crisp, and the centers stay soft and tender.
For longer storage, refrigerate them in a covered container for up to 4 days. To reheat, pop them in the microwave for about 10 seconds. That gentle warmth brings back the just-baked feel and makes the coating a little gooey—in the best way.
How to freeze and reheat
Yes, you can freeze them! Place cooled donut holes on a baking sheet in a single layer and freeze until firm. Then transfer them to a freezer-safe bag or container. They’ll keep for up to 2 months.
When you’re ready to enjoy, thaw them in the fridge overnight or microwave directly from frozen for about 20–30 seconds. While they won’t be as crisp as freshly baked, the flavor stays rich and warm.
To freshen up the coating after thawing, roll the donut holes in a little extra cinnamon sugar just before serving. It adds a bit of crunch and revives that bakery-fresh finish.
Serve them with style
These donut holes are perfect for cozy mornings, brunch platters, or fall gatherings. Serve them in a basket lined with parchment or stack them on a cake stand for a charming centerpiece. For a dessert spread, pair them with apple cider, hot coffee, or a scoop of vanilla ice cream.
No matter how you serve them, these soft, spiced pumpkin bites bring warm flavor and homemade comfort to every moment.
Frequently Asked Questions
1. Can I make pumpkin donut holes without a mini muffin pan?
Yes! You can spoon the batter onto a parchment-lined baking sheet in small mounds using a cookie scoop. Bake for the same time, watching closely for doneness. The shape won’t be as round, but the taste stays delicious.
2. What’s the best way to get the cinnamon sugar to stick?
Roll the donut holes in melted butter while they’re still warm, then coat immediately in cinnamon sugar. The warmth helps the coating cling evenly and creates that signature bakery-style crunch.
3. Can I use pumpkin pie spice instead of individual spices?
Absolutely. Replace the cinnamon, nutmeg, ginger, allspice, and cloves with 1½ teaspoons of pumpkin pie spice. It’s a simple swap that saves time while still giving you full fall flavor.
4. How should I store leftover cinnamon sugar pumpkin donut holes?
Keep them in an airtight container at room temperature for up to 2 days or refrigerate for up to 4. To enjoy later, warm briefly in the microwave. For longer storage, freeze them for up to 2 months and re-roll in cinnamon sugar after thawing.
Conclusion
There’s something magical about the way cinnamon sugar clings to soft, spiced pumpkin bites. These Cinnamon Sugar Pumpkin Donut Holes are more than just a fall recipe—they’re a warm, sweet escape in every bite. With simple ingredients and no deep frying, they come together quickly and deliver big on flavor and texture.
Whether you’re serving them at brunch, gifting a homemade treat, or just satisfying a seasonal craving, this recipe brings cozy comfort to your kitchen. One batch won’t be enough—so make extra, because these little donut holes vanish fast.
