What are pumpkin donut holes made of?

Pumpkin donut holes are made with simple ingredients: pumpkin puree, all-purpose flour, brown sugar, eggs, vegetable oil, and warm spices like cinnamon, nutmeg, and cloves. They’re soft, fluffy, and baked to perfection, then coated in melted butter and cinnamon sugar for that irresistible autumn flavor.

Can I bake pumpkin donut holes instead of frying?

Absolutely! Baking is a healthier and simpler alternative to frying. Using a mini muffin tin, bake the batter at 350°F (175°C) for 12–15 minutes. They’ll come out soft, tender, and perfectly spiced without the need for deep frying.

How do I store pumpkin donut holes to keep them fresh?

Store cooled donut holes in an airtight container at room temperature for up to two days. For longer storage, freeze them individually on a baking sheet, then transfer to a freezer-safe container. Reheat before serving and toss in cinnamon sugar for freshness.

Can pumpkin donut holes be frozen?

Yes! Freeze them after baking on a flat sheet to prevent sticking. Once frozen, transfer to an airtight container or zip-top bag. When ready to enjoy, thaw and reheat briefly in the oven or microwave, then roll in cinnamon sugar to restore flavor.

Pumpkin Donut Holes: 5 Easy Tips for Soft, Fluffy Fall Treats

Name: Pumpkin Donut Holes: Bite-Sized Fall Comfort
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 3/4 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon cinnamon; 1/4 teaspoon nutmeg; 1/4 teaspoon ground cloves; 1/4 teaspoon salt; 3/4 cup pumpkin puree; 2/3 cup brown sugar; 1 large egg; 1/4 cup vegetable oil; 1 teaspoon vanilla extract; 1/2 cup melted butter (for coating); 1/2 cup granulated sugar; 1 teaspoon cinnamon (for coating)

Description

Soft, fluffy baked Pumpkin Donut Holes coated in cinnamon sugar. A cozy fall treat made with pumpkin puree, warm spices, and simple pantry staples. Perfect for breakfast, brunch, or snacks.

Ingredients

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup pumpkin puree
2/3 cup brown sugar
1 large egg
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup melted butter (for coating)
1/2 cup granulated sugar
1 teaspoon cinnamon (for coating)

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Instructions

Preheat oven to 350°F (175°C). Prepare mini muffin tin with liners or nonstick spray.
In a bowl, whisk flour, baking powder, cinnamon, nutmeg, cloves, and salt.
In another bowl, mix pumpkin puree, brown sugar, egg, oil, and vanilla until smooth.
Combine wet and dry ingredients, stirring just until blended.
Spoon batter into mini muffin cups about 2/3 full.
Bake 12–15 minutes, or until a toothpick comes out clean.
Cool slightly. Dip each donut hole in melted butter, then roll in cinnamon sugar mixture.

Notes

For a fun twist, drizzle with cream cheese glaze or roll in powdered sugar. Store at room temperature for 2 days or freeze for up to 2 months.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Breakfast, Snack, Dessert
Method: Baked
Cuisine: American