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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
Cook Time 12 minutes
Cooling 15 minutes
Total Time 42 minutes
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.