These homemade Cinnamon Sugar Pumpkin Donut Holes are sugar, spice, and absolutely nice! Baked Pumpkin Donut Holes are such a quick and easy fall dessert, and would make a perfect fall breakfast recipe!
Homemade Pumpkin Donut Holes are pretty much the best thing about fall breakfast. Of course, what would be a baked donut hole without it being rolled around in cinnamon sugar?? So, obviously, these had to be Cinnamon Sugar Pumpkin Donut Holes…
We spent the holiday weekend up at our family cabin in the mountains, where they hold a country fair each Labor Day weekend.
The fair is quaint and charming, and, as with all good fairs, full of all things sugar and spice (and everything nice).
Naturally, the day starts out with cinnamon rolls (because why wouldn’t it??), which is only stop 1 on the All-Day-Food-Fest-Express. Because I have a sweet tooth the size of Texas and as much willpower as that kid in Willy Wonka (not Charlie…oh no, definitely the one who falls into the chocolate river), I was tempted to find the donuts the little girl in front of me was chatting about.
Apparently donuts are a thing at this here country fair, and I was 100% tempted to double fist it with a cinnamon roll and a donut. Possibly plural on both of those.
Well, alas, by the time I found where the donuts were, they had sold out.
(It’s like The Pixies song, “Where is my Mind?” Where is it? On donuts. All. of. the. time.)
Thus I bring you: Baked Cinnamon Sugar Pumpkin Donut Holes.
Donut holes are probably my favorite part of the donut.
When I was in Kindergarten, every once in a while a sweet older lady, Dottie, would take me home from school. Without fail, she would always–always–have donut holes in her purse. Even though the drive from the school to my house was less than 5 minutes, she always shared her donut holes with me as we drove home.
Of course, my love of donut holes are partly due to those memories, but the attachment is also due to the ratio of glaze to donut. Or, in this case, the size to cinnamon sugar ratio.
Every bite is packed with sweet cinnamon sugar, and when combined with the pumpkin flavor of the donuts, it downright out-of-this-world.
Hand to God.
Baked Cinnamon Sugar Pumpkin Donut Holes Tips & Tricks:
- Definitely use buttermilk in this recipe. Because these are baked pumpkin donuts, they need buttermilk to not only give them the texture of a fried pumpkin donut hole, but also to give them the flavor.
- To get the cinnamon sugar to stick to the pumpkin donut holes, they need to be dipped in melted butter first. The cinnamon sugar sticks to the donut holes and tastes amazing.
- And, conveniently, these pumpkin donuts are baked in a mini muffin tin, giving them the appearance of a fried donut hole.
These Baked Pumpkin Donut Holes are so easy to make! Try them out for a cozy fall breakfast recipe, or enjoy them as a midnight snack! I may or may not have had experience with both…
I’m 100% falling in love with these.
- 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 butter melted
- 1/4 cup pumpkin puree
- 5 Tbsp butter melted
- 1 cup granulated sugar
- 2-3 Tbsp ground cinnamon
- 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.
- In a separate bowl, mix together egg, buttermilk, and vanilla extract.
- Make a well in the center of the dry ingredients, and pour in the liquid ingredients. Stir until just combined. Add in pumpkin puree and melted butter, and mix until 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.
*Alternatively, you could substitute pumpkin pie spice for these spices. If substituting, I suggest using 1/2 tsp cinnamon + 1 tsp pumpkin pie spice.
Post originally published in 2017; updated in 2018.