Easy Pumpkin Donut Holes with Cinnamon Sugar Coating are the fastest way to get that fall-bakery taste without a deep fryer or yeast. They puff like magic in the oven while you shake warm spices and sugar in a bag—kids love the part. The inside stays tender and orange-kissed; the outside crackles with sweet cinnamon crunch. Pair them with my <a href="https://desserts.cafof.com/2026/04/hearty-beef-barley-soup-recipe-for-cozy.html">Hearty Beef Barley Soup Recipe for Cozy Dinner Nights</a> for the ultimate comfort combo.
★★★★½ 4.5 (147 reviews)
Why You'll Love Easy Pumpkin Donut Holes with Cinnamon Sugar Coating (Homemade in 40 Min)
Easy Pumpkin Donut Holes with Cinnamon Sugar Coating bake up puffy and cozy in 40 minutes—no yeast, no fryer, just pantry staples.
- One bowl, no mixer—beginner-friendly
- Baked, not fried, so no greasy counters
- Canned pumpkin keeps them moist for days
- Ready in 40 minutes—perfect for last-minute guests
Ingredients
- Canned pumpkin: plain puree, not pie filling; sweet potato works too
- Milk: any fat % or oat milk for dairy-free
- Pumpkin pie spice: sub 3/4 tsp cinnamon + pinch nutmeg + pinch cloves
Instructions
Preheat & prep: heat oven to 350°F. Grease a 24-cup mini-muffin tin.
Mix dry: whisk flour, baking powder, baking soda, salt, pumpkin pie spice.
Mix wet: in a bowl whisk pumpkin, brown sugar, egg, milk, butter, vanilla until smooth.
Expert Tips for Easy Pumpkin Donut Holes with Cinnamon Sugar Coating (Homemade in 40 Min)
- Don’t over-mix—lumpy batter keeps them fluffy
- Mini ice-cream scoop speeds filling
- For extra crunch, double-coat in cinnamon sugar after first layer sets
Easy Pumpkin Donut Holes with Cinnamon Sugar Coating (Homemade in 40 Min)
Easy Pumpkin Donut Holes with Cinnamon Sugar Coating bake up puffy and cozy in 40 minutes—no yeast, no fryer, just pantry staples.
★★★★½ 4.5 (147 reviews)
Ingredients
Main Ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 tsp pumpkin pie spice
- 1/2 cup canned pumpkin puree
- 1/3 cup brown sugar
- 1 large egg
- 2 tbsp milk
- 2 tbsp melted butter
Seasonings & Flavor Boosters
- 1 tsp vanilla extract
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
- 2 tbsp melted butter (for coating)
Optional Toppings
- Maple glaze drizzle
- Chopped pecans
Instructions
How to Make Easy Pumpkin Donut Holes with Cinnamon Sugar Coating
- Preheat & prep: heat oven to 350°F. Grease a 24-cup mini-muffin tin.
- Mix dry: whisk flour, baking powder, baking soda, salt, pumpkin pie spice.
- Mix wet: in a bowl whisk pumpkin, brown sugar, egg, milk, butter, vanilla until smooth.
- Combine: fold dry into wet just until no flour streaks remain. Spoon into tins 3/4 full.
- Bake: 12–14 min until tops spring back. Cool 5 min, then remove.
- Coat: brush warm donut holes with melted butter; shake in bag with cinnamon sugar. Serve warm.
FAQs
Can I make Easy Pumpkin Donut Holes with Cinnamon Sugar Coating ahead of time?
Yes, bake and cool, then store frozen. Re-warm and coat just before serving.
What’s the best substitute for pumpkin?
Sweet potato or butternut squash puree work 1:1.
How do I store leftovers?
Keep in a sealed container at room temp up to 2 days for best texture.
Why did my donut holes turn out dense?
Over-mixing the batter develops gluten—stir just until combined.