Seeded At The Table - Easy recipes for your family.

Seeded at the Table - Easy recipes for your family.

Baked Pumpkin Spice Donut Holes

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Add these Baked Pumpkin Spice Donut Holes to your weekend fall breakfast menu. Use your mini muffin pan to easily bake these in your oven and cut all the calories from frying!

Add these Baked Pumpkin Spice Donut Holes to your weekend fall breakfast menu. Use your mini muffin pan to easily bake these in your oven and cut all the calories from frying! Ahhhhh, fall weather has finally hit us in Southern California.  You might be sick of hearing me talk about it, but I am so excited I can hardly stand it.  And, according to the 10-day forecast (although often unreliable) these temperatures are here to stay!

These pumpkin donuts were appropriate for celebrating the cool breeze flowing through my windows and the ability to turn on my oven without worrying about heating up the house.  Yes, I said oven…another reason to love this recipe as the donuts are actually baked instead of fried.  Technically, these are miniature muffins but after rolling them in the buttery cinnamon sugar mixture, they magically turn into cakey, sugary donut holes.

Add these Baked Pumpkin Spice Donut Holes to your weekend fall breakfast menu. Use your mini muffin pan to easily bake these in your oven and cut all the calories from frying!

5 from 1 vote
Add these Baked Pumpkin Spice Donut Holes to your weekend fall breakfast menu. Use your mini muffin pan to easily bake these in your oven and cut all the calories from frying!
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Baked Pumpkin Spice Donut Holes
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

Add these Baked Pumpkin Spice Donut Holes to your weekend fall breakfast menu. Use your mini muffin pan to easily bake these in your oven and cut all the calories from frying!

Servings: 40 donut holes
Ingredients
For the donuts:
  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon allspice
  • 1/8 teaspoon ground cloves
  • 1/3 cup vegetable oil
  • 1/2 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 3/4 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup low-fat milk
For the Coating:
  • 1 stick of unsalted butter , melted
  • 2/3 cup granulated sugar
  • 1 tablespoon cinnamon
Instructions
  1. Preheat oven to 350 degrees. Generously grease a 24-cup mini muffin tin with nonstick spray.
  2. In a medium mixing bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, allspice and cloves. In a separate large bowl, combine the oil, brown sugar, egg, vanilla, pumpkin and milk until smooth. Add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to overmix the batter.
  3. Divide the batter evenly among the muffin cups, about 1 tablespoon in each cup. (I use my small cookie scoop.) You will have batter left over for about another dozen. Bake for 10 to 12 minutes or until passes the toothpick test.
  4. Remove the muffins from the oven and allow to cool for 2 minutes, or until just cool enough to handle. Bake the remaining batter and repeat.
  5. With the melted butter in one bowl and the sugar and cinnamon combined in another, dip each muffin into the butter then roll in the cinnamon sugar to coat. Repeat with remaining batter. Serve immediately.
  6. Source: The Craving Chronicles
Recipe Notes

After making these many times, I now like to dump the sugar/cinnamon mix and the butter-coated donut holes into a gallon sized ziplock bag, then shake to coat (working with 1 dozen donuts at a time).

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Comments

  1. This just popped up in my Google Reader and I recognized those doughnut holes. My last post was also adapted from that recipe! They are insanely delicious. They’re even good when using whole grain flour! Everyone needs to make these. 🙂

    Reply

  4. Oh wow, these look great. Spicy, sugary deliciousness. Love that they are baked too. I enjoy fried things occasionally, but makes such a mess. Trying these soon!

    Reply

  9. This looks delicious! Do you happen to have a cider donut recipe or know of one? I live in Boston and would LOVE to make some myself. I’m with you on the fall weather too… Except they’re saying a high of 80+ on Sunday, which makes me depressed to see those temps again!! Stop trying to steal Fall’s thunder, Summer!!

    Reply

    • You can spoon them onto cookie sheets. I don’t own a mini muffin pan and I’ve made them three times now!

      Reply

  16. I just finished making a batch of these. AWESOME!!! Quick and easy. I seem to be obsessed with pumpkin right now.

    Reply

  17. I agree, I’m so thrilled thats it’s finally getting colder here in SoCal. I loved driving to work in the rain today…I don’t even care if I had to sit through traffic! LOL These look amazing; I’ll have to make these soon! Thanks for the recipe.

    Reply

  21. These look delish! I made pumpkin monkey bread last week and it was awesome I cannot wait to try these out this week.

    Reply

  23. Do these really need to be served/eaten immediately? Would love to bring them to work for my colleagues. Would they survive an overnight?

    Reply

    • They are definitely best eaten the day of. Can you get up earlier and make them in the morning before leaving for work? Or, I haven’t tried it myself, but it would probably be fine to bake the muffins the night before, then dunk them in the butter/cinnamon sugar in the morning. (You might want to briefly warm the muffins in the microwave first…)

      Reply

      • I baked these yesterday! They are truly delicious!! I only buttered and sugared 6 in hopes of keeping myself from eating all 24! Today I rolled some in warm butter, then the sugar/cinnamon they were are as good as yesterday!! I stored them in a baggie!!
        They will become a permanent part of my fall treats!!

        Reply

  24. I found this thru Pinterest, and it is my first official “Pinterest experiment”. They are SOOOOO divine! I didn’t have allspice, so I used 1/8 tsp mace and 1/8 tsp ginger along with the nutmeg, cinnamon, and cloves. Love it!

    Reply

  28. Just made these last night for a get-together! To make them a little less calorific, we decided to dilute the butter quite a bit with just plain water… the result was still absolutely delicious – just not so buttery! Yum Yum!! Thanks for the recipe 🙂

    Reply

  29. How do these come out as donut holes when they are just put into a muffin tin? these are round, a muffin tin is not round :/

    Thanks!

    Reply

    • Johnathan, they do take the shape of a mini muffin, yet when rolled in the butter and sugar they are very close to being donut hole shape, too. Give it a try and you’ll see! 🙂

      Reply

    • Jonathan, glad to see I was not the only one who noticed. This recipe is for muffins. I’m sure they tase great, but I really wanted to make the donut holes shown, not muffins. Disappointing—like false advertising!

      Reply

      • I’m sorry you feel that way. It is definitely not false advertising, and I’m very disappointed you accused me of such. I work very hard to maintain this blog, and in no way do I falsely advertise! The photos above are the photos I took of this exact recipe, baked in the mini muffin tins. Glad the rest of the reviewers were more kind.

        Reply

        • As I am making these this morning, it occurred to me that maybe the problem you are having is that you’re overfilling the mini muffin tins, so then they end up with a “muffin top.” You should only put about 1 tablespoon of batter into each cup, so they dome up nice and round.

          Reply

        • I looked for a recipe for these after visiting our local bakery and falling in love with the doughnut holes. I found this recipe and my doughnut holes taste identical to the bakery’s. The only problem I had is the butter soaking up all of the sugar and cinnamon coating so the doughnuts were kind of wet. Any ideas on how to make the coating more dry?

          To Johnathan:

          If they look like muffins, you either slopped the batter in or filled them too full! I made both of those mistakes when trying these but after several practice runs, they are now perfect!

          Thanks for the recipe, it is delicious! =)

          Reply

          • Thanks, Stephanie! I don’t really think there is a way around the coating being a little wet, at least. How did you coat them? Meaning, did you roll them one or two at a time in a bowl of sugar, or did you dump a bunch at a time in a zipper bag full of the sugar and then shake to coat? I like to dump them in the baggie and shake to coat. This might help with the coating. And, if you want, you can add more cinnamon sugar to keep it dry for each batch you shake.

            Hope this made sense and helps a little!! 🙂

            Reply

  32. I’m also obsessed with pumpkin right now. Am about to try these – thanks for the recipe! 🙂 They look scumptious!

    Reply

  33. I want to make these, but I don’t want to go out & buy all the spices that I may only use this one time. Can I use pumpkin pie spice instead and would I use the same measurement if I was adding all the other spices?

    Thanks!

    Reply

    • Sure! Maybe just use a teaspoon or 1 1/2 teaspoons of the pumpkin pie spice. 🙂 (Make sure to use Cinnamon, though, for the sugar topping.)

      Reply

    • Hi Erin, You can bake them the night before, but wait to dip them in the warm butter and sugar until the same day to preserve freshness, taste and texture. 🙂

      Reply

    • Hi Lisa. I’m sorry, but I do not have any experience converting recipes into gluten-free ones. So, my answer is “I don’t know.” 🙂

      Reply

  36. I made these without a mini muffin pan! I spread a thin (1/2 inch?) layer of batter in a 10×13 pan, baked as directed, cut into squares, and then rolled the squares into balls. They totally hold together!

    Reply

  40. my kids and i just made these and they are delicious! the kids had a great time rolling in the butter and sugar too. found this on pinterest, thanks for the recipe!

    Reply

    • Hi Deborah. Pumpkin puree is just mashed up pumpkin. Pumpkin in the can is puree already. 🙂 Just make sure it’s pure pumpkin and not spiced up for pumpkin pie filling.

      Reply

  42. Thank you for this great idea. For those who responded it is false advertising, take a moment and drive to target, purchase a donut hole pan and use it instead of a mini muffin pan.

    Reply

  45. I found this recipe on pinterest (a different pin called pumpkin poppers but same recipe) and I made them and OHMIGOSH they are so good! My recipe made 21 and they came out to 2 WW points each. I used 1 1/2 tsp pumpkin pie spice IN the poppers and also used cinnamon sugar to coat them in a ziplock.

    Reply

  46. I just barely made these and they are soooo good. Mine didn’t turn out in the shape of a donut hole… but doesn’t matter to me because they are so freaking good. I think that they would be good with cream cheese frosting. Thanks for the recipe!

    Reply

  47. Hello! I love these and seem to be obsessed with all things pumpkin at the moment! Would it be possible to freeze them after they have cooked and before rolled in the cinnamon sugar? I live on my own and although I could eat them all I think it best if I don’t!? x

    Reply

  48. We are trying to become a gluten free household and I made these with my gluten free flour mix and they turned out so fluffy!!! They tasted so good! No one had any idea they were gluten free! Thank you for the yummy recipe!

    Reply

  49. I just made these as I found them on Pinterest. I used real pumpkin so I had to bake them 3 minutes longer. I put all the batter into one mini muffin pan because I didn’t read that you should separate it until after I did it, lol. So they turned out to be mini muffins! They were so light and fluffy! Thank you for the recipe!

    Reply

  51. JUST made these this morning! YUM YUM YUM! Followed recipe exactly. To those people who complained they weren’t round…it’s because you’re filling your mini muffin tins too full. I put 1 TLB in each tin and they were practically round after I dipped them in butter/sugar/cinnamon. My sons each ate FOUR (that’s a LOT for them), I ate about 6 before I decided that was enough for my figure. My husband is still snacking on them with his coffee.

    DEFINITELY keeping this recipe on hand, it’d be perfect to serve in addition to eggs and fruits when company is in town. THANKS FOR SHARING THIS RECIPE! 🙂

    Reply

    • Hi Rose,
      If you use a regular muffin tin, they will just be muffins and not small like donut holes. You will also need to bake a little longer. Mini muffin pans are pretty inexpensive, so if you’re up for it, I would go get one. 🙂

      Reply

  55. How do you get them shaped like that? I dropped them from a tablespoon and they look like lumpy cake bites. Lol.

    Reply

  56. I made these last night. Buttered & sugared them this morning. They were a HIT at my cookie exchange. Glad I doubled the recipe so I have leftovers to enjoy tonight.

    Reply

    • Did you heat them up since you made them the night before? I’m thinking these would be great to take to my Bible Study but I’m afraid I won’t have enough time in the morning to make them.

      Reply

  58. After making these twice I can’t seem to get the size/temp/baking time down right. They aren’t coming out fluffy but more like pumpkin pie bites. They are too dense. I’m not sure what I’m doing wrong. I even tried the cookie sheet instead of the muffin pan and cooked them for almost 20 minutes.. And I only stirred the batter till it was combined. I want to enjoy these like everyone else is!! Haha

    Reply

      • No I do not. I almost feel like the batter is too wet but I swear I’m following the directions! Haha it’s coming out closer to cake batter

        Reply

        • Weird. I want to figure this out for you! 🙂 Are you using 1 cup plus 3/4 cup flour? Sometimes people mistakenly read the 1 3/4 cups as One three-quarter cup instead of 1 cup PLUS 3/4 cup more. Did that makes sense? ha! I’m so wanting to help you!!

          Reply

          • haha i did understand you. and Yes i used 1 and 3/4 cup. My stove is old, so maybe the temp is off. i was thinking about maybe lowing the temp and cooking for longer. but i almost feel like it would have to cook for 45 minutes at least. i cooked them for 30 minutes last time.
            This recipe is so straight forward and fairly similar to other ones so I’m afraid to waste another can of pumpkin haha..
            I did use egg replacer and almond milk. but the egg replacer consistency is similar to an egg. I wouldn’t think that is the reason. I just wonder if there is a way i can make the batter less runny. Would adding more flour be ok? and then should i add more spices?

            Reply

            • Oh boy! I just don’t know. If you think it’s your oven, I would suggest purchasing an oven thermometer (less than $10 on Amazon) to ensure you’re baking at the right temperature. This will give you more accurate results than trying to alter the recipe ingredients. 🙂

              Reply

  59. I’m not know for my baking skills… But I was excited to try this baked donut recipe, and it did not disappoint!! I couldn’t find pumpkin purée, so I used 100% pure pumpkin from Libby’s and it worked great! Thanks for sharing this recipe 🙂

    Reply

    • Hi Stacey! Good job! You actually used pumpkin puree. 100% pumpkin = pumpkin puree. 🙂 Libby’s is exactly what I use.

      Reply

  60. I just had to come back here and comment on how GREAT these were! I found them last fall on Pinterest and we made them several times. They are a BIG hit with my kiddos. We had company last weekend, and I served them and everyone asked for the recipe. It is now printed and in my recipe book! Thanks! : )

    Reply

  61. Mine completely fell apart!! Soggy and a mess!! Disappointed waisted ingredients!! Thank god dogs and chickens like them

    Reply

    • Sorry to hear that, Nikki! Definitely have never had that issue and we make this recipe all of the time. Maybe you measured an ingredient incorrectly, forgot an ingredient, or didn’t bake long enough? I would also check your oven’s temperature as they can vary.

      Reply

    • Hi Kim,
      Not a dumb question. Pumpkin pie filling is spiced to taste like pumpkin pie. This recipe calls for just pumpkin puree, which is not spiced.

      Reply

  63. First of all, yum! Secondly, to help cut down on the calories/fat from the butter I tried these three different ways. I left the batter the same each time, but changed the cinnamon/sugar application: 1) as per the recipe, 2) rolled in cinnamon and sugar before baking (like a snickerdoodle cookie), and 3) tossed with powdered sugar and cinnamon while warm. All three were good, but here’s my thoughts.
    1) When I rolled the holes in butter and then the cinnamon mixture the sweetness was overwhelming. I could hardly taste the pumpkin flavor any more.
    2) When I rolled them in the cinnamon mixture before baking, the result was more subtle. These were my husband’s favorite, but they were a little harder since the batter was soft and tricky to roll.
    3) My favorite was tossing them in a powdered sugar and cinnamon mixture after baking while they were still warm. This gave a more true doughnut hole flavor, and cut back on calories since you can omit the butter.
    Again, all 3 were yummy, so it’s truly a taste preference! Thanks for the wonderful recipe!

    Reply

  65. These are insanely sinful yet so delicious! I’ve made them a few times now and follow your recipe to the T. I generally have enough for 24 mini holes and then enough batter left to make 3 donuts in my donut pan (my kids fight over these). Thank you for the recipe!!!

    Reply

    • Thanks, Sherry! Definitely sinful, for sure! I’m wondering if only your kids fight over the extra 3? wink wink! 😉

      Reply

  66. I’ve made these beforr and came back for the recipe, but its disappeared from the post. This is all that remains after ypur secomd photo:
    [amd-zlrecipe-recipe:14]

    Reply

    • Hi Mickey, So sorry! That has happened to a few of my recipes after I updated to a new theme a few months ago. Thank you for pointing it out. I fixed it so you should now be able to see the recipe. Enjoy!

      Reply


  67. Hello! I have made these doughnut holes once before and they were a hit at the office party! However, I recently tried to make this recipe again (2 times actually) in the last month and I cannot seem to get the consistency for the “round” doughnut holes…instead they looked like silver dollars. I’m thinking my batter is too runny, but not sure how I can fix that since I made the recipe (exactly) as you shared. Any tips for thickening up the batter so I can put them on a cookie sheet? (FYI, I do not own a mini muffin pan, but have successfully made them in a reg muffin pan before)….Help! 🙁

    Reply

    • Ok…..so thank you to your blog comments, because I think I’ve figured it out….1 cup AND 3/4 cup flour….not enough flour was my problem.

      thank you!!

      Reply

    • Hi Crystal,
      It looks like (in the other comments above) that you solved your problem. 🙂 Sounds like you accidentally used the incorrect amount of flour. Glad you figured it out! 🙂
      Nikki

      Reply

  68. Can you use the cake pop maker to make these pumpkin donut holes. Just wondering if it would work the same as mini muffin tins.

    Reply

    • Hi Norma,
      I’ve never used a cake pop maker, so I’m not sure. I’m willing to bet that you can, but will need to adjust the time accordingly. Let us know if you try it!

      Reply

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