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5 from 3 votes
donut holes with pumpkin on stack of plates
Cinnamon Sugar Pumpkin Donut Holes
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
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! 
Course: Breakfast
Cuisine: American
Keyword: pumpkin donut holes
Servings: 24 Donut Holes
Author: Michelle
Pumpkin Donut Holes
  • 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 unsalted butter, melted
  • 1/4 cup pumpkin puree
  • 5 Tbsp unsalted butter, melted melted
  • 1 cup granulated sugar
  • 2-3 Tbsp ground cinnamon
  1. Preheat oven to 350 degrees and grease a 24-cup mini muffin tin well.
  2. In a large bowl, mix together flour, sugar, baking powder, salt, cinnamon, nutmeg, ginger, all spice, and cloves.
  3. Add in the egg, and mix until combined.

  4. Add in buttermilk, vanilla extract and melted butter. Mix until just combined.

  5. Lastly, add in the pumpkin puree and mix until just combined.

  6. Drop about 1 Tbsp of batter into each mini muffin cup.

  7. Bake for 9-10 minutes, or until the pumpkin donut holes ‘spring’ back when touched.
  8. Once the donuts have cooled, roll each donut hole in the melted butter, and then immediately roll in the cinnamon sugar mixture.
  9. Enjoy!
Recipe Notes

*Alternatively, you could substitute pumpkin pie spice for these spices. If substituting, I suggest using 1/2 tsp cinnamon + 1 tsp pumpkin pie spice.