Baked Pumpkin Donut Holes Rolled in Cinnamon Sugar

When the mini muffin pan comes out of the oven, these little pumpkin rounds should spring back when you press the tops lightly. They’re tender inside, but still sturdy enough…

By Julia • October 18, 2026 • Reading time: 8 min

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When the mini muffin pan comes out of the oven, these little pumpkin rounds should spring back when you press the tops lightly. They’re tender inside, but still sturdy enough to pick up and roll in cinnamon sugar. I like that they deliver the cozy feel of a donut without frying or shaping dough by hand.

For these baked pumpkin donut holes, the batter starts with pumpkin puree and warm spices, then gets a buttery cinnamon-sugar coating while the centers are still warm. That last step gives each bite a fine, sweet crust that contrasts with the soft crumb underneath. The recipe makes 24, which is just right for sharing or keeping a few on the counter for a quick treat.

Use a 24-well mini muffin pan so the holes bake evenly and come out in the right size for coating. Once they’re rolled, the cinnamon sugar catches in every little curve, and the whole batch smells like pumpkin and cinnamon.

Why Pumpkin Pie Filling Throws Off the Cinnamon-Sugar Balance

Plain pumpkin puree brings pumpkin flavor and moisture without adding its own sweetener or spice blend. That matters here because the batter’s sweetness comes from brown sugar, while the cinnamon, ginger, and nutmeg are measured separately. The cinnamon-sugar coating adds another distinct layer after baking.

Pumpkin pie filling is already sweetened and seasoned, so using it in place of puree changes more than the pumpkin flavor. It can make the finished donut holes sweeter and blur the clear cinnamon-and-pumpkin balance. A can labeled pumpkin puree is the right choice; pumpkin pie filling is a different product, even when the cans sit beside each other on the shelf.

This distinction also keeps the recipe easy to adjust with confidence. The batter gets its spice from the ingredients you whisk in, and the coating stays bright and cinnamon-forward. Starting with plain puree lets those flavors come through without having to guess what’s already been added.

What Gives These Pumpkin Donut Holes Their Soft Crumb and Crisp Coating

• Pumpkin puree — It contributes moisture and a mellow pumpkin base to the crumb. Choose plain puree with a smooth consistency; the most important quality check is that it isn’t pumpkin pie filling.
• All-purpose flour and baking powder — Flour gives the batter structure, while baking powder helps the small rounds rise in the oven. Fresh baking powder matters because a weak leavener can leave the centers heavier than you want.
• Brown sugar, egg, milk, and neutral oil — Together, these bring sweetness, structure, and moisture. A neutral-tasting oil keeps the pumpkin and spices in front; there’s no need to reach for a specialty oil.
• Cinnamon, ginger, and nutmeg — The separate spices let the pumpkin batter taste warm and rounded rather than like cinnamon alone. Ground spices lose their aroma over time, so use jars that still smell fragrant when opened.
• Granulated sugar and unsalted butter — Granulated sugar gives the outside its familiar fine crunch, while melted butter helps the coating cling. Unsalted butter keeps the coating from adding extra salt to an already seasoned bite.

Mixing and Baking the Donut Holes Without Tough Centers

Get the Mini Muffin Pan Ready

Heat the oven to 350°F and coat all 24 wells of a mini muffin pan with nonstick cooking spray. Having the pan ready before mixing means the batter can go straight into the oven once it’s portioned. Use a 24-well pan for the bake time here; larger wells won’t cook at the same rate.

Whisk the Dry and Wet Mixtures Separately

In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, and salt so the leavener and spices are spread through the flour. In another bowl, whisk the pumpkin puree, brown sugar, egg, milk, oil, and vanilla until smooth. Keeping the mixtures separate until both are combined helps distribute the ingredients evenly through the batter.

Fill the Wells and Bake Until They Spring Back

Add the pumpkin mixture to the flour mixture and stir just until no dry flour remains. Divide the batter among the prepared wells, filling each about two-thirds full so there’s room for the tops to rise. Bake for 10 to 12 minutes at 350°F; the tops should spring back when lightly pressed, and a toothpick inserted in the center should come out clean.

Cool Until Warm, Then Coat

After the 5-minute pause in the pan, transfer the donut holes to a wire rack and let them cool until warm but not hot, about 10 minutes. Stir the granulated sugar and cinnamon together in a shallow bowl while they cool. Brush each donut hole all over with melted butter, then roll it in the cinnamon sugar until the coating covers the surface.

Three Simple Ways to Adapt the Cinnamon-Sugar Donut Holes

Questions I Get Asked About These Pumpkin Donut Holes

Baked Pumpkin Donut Holes Rolled in Cinnamon Sugar

Baked pumpkin donut holes are tender, warmly spiced bites finished with a buttery cinnamon sugar coating. They bake in a mini muffin pan and are rolled while warm for a crisp, sweet exterior.

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Prep Time 15 minutes mins

Cook Time 12 minutes mins

Cooling 15 minutes mins

Total Time 42 minutes mins

Servings: 24 servings

Course: Dessert

Cuisine: American

Calories: 113

Ingredients Equipment Method Notes

Ingredients

  

For the donut holes

• 1 nonstick cooking spray as needed to coat the pan
• 1.75 cup flour all-purpose
• 1.5 tsp baking powder
• 1 tsp ground cinnamon
• 0.5 tsp ground ginger
• 0.25 tsp ground nutmeg
• 0.5 tsp fine salt
• 0.75 cup pumpkin puree not pumpkin pie filling
• 0.5 cup brown sugar light, packed
• 1 egg large
• 0.25 cup milk
• 0.25 cup neutral oil
• 1 tsp vanilla extract

For the cinnamon sugar coating

• 0.5 cup granulated sugar
• 1 tsp ground cinnamon
• 4 tbsp unsalted butter melted

Equipment

• 1 24-well mini muffin pan

Method

 

Make the donut holes

1. Heat the oven to 350°F and coat a 24-well mini muffin pan with nonstick cooking spray.
2. Whisk the flour, baking powder, ground cinnamon, ginger, nutmeg, and salt in a medium bowl.
3. In a separate bowl, whisk the pumpkin puree, brown sugar, egg, milk, oil, and vanilla extract until smooth.
4. Add the pumpkin mixture to the flour mixture and stir just until no dry flour remains.
5. Divide the batter among the muffin wells, filling each about two-thirds full.
6. Bake for 10 to 12 minutes, until the tops spring back when lightly pressed and a toothpick inserted in the center comes out clean.
7. Cool the donut holes in the pan for 5 minutes.
8. Transfer them to a wire rack and cool until warm but not hot, about 10 minutes.

Coat the donut holes

1. Stir the granulated sugar and ground cinnamon together in a shallow bowl.
2. Brush each warm donut hole all over with the melted butter.
3. Roll each donut hole in the cinnamon sugar until coated.

Notes

For an even coating, brush and roll the donut holes while they are warm but not hot. Store in an airtight container in the refrigerator for up to 3 days; freeze for up to 2 months. For a dairy-free version, use plant-based milk and butter.