Fall baking becomes extra special when pumpkin and warm cinnamon spices come together, and these Cinnamon Sugar Pumpkin Donut Holes are one of the easiest treats to make when you’re craving something cozy and sweet.
These little baked donut holes are soft and tender inside, lightly golden around the edges, and coated in a generous layer of cinnamon sugar while they’re still warm. Pumpkin puree gives them moisture and a beautiful golden color, while cinnamon, nutmeg, and vanilla create that familiar autumn flavor.
Unlike deep-fried donut holes, this version is baked in the oven, making the recipe simple enough for a weekend breakfast, afternoon snack, holiday brunch, or fall gathering.
The small size also makes them perfect for sharing. Put a bowl of warm Cinnamon Sugar Pumpkin Donut Holes on the table and watch them disappear quickly.
Table of Contents
Why You’ll Love These Cinnamon Sugar Pumpkin Donut Holes
Soft and Tender
Pumpkin adds moisture to the batter, helping create a soft interior.
Packed With Fall Flavor
Pumpkin, cinnamon, nutmeg, and vanilla make every bite warm and aromatic.
Baked Instead of Fried
You don’t need a deep fryer or a pot full of hot oil.
Easy to Make
The batter comes together quickly with basic baking ingredients.
Perfect for Sharing
Their bite-size shape makes them ideal for brunches, parties, and family gatherings.
Coated in Cinnamon Sugar
The sweet cinnamon coating adds a delicious crisp, sugary finish to the soft donut holes.
For another cozy fall dessert, you can also try our Fall Dessert Pumpkin Pie Tacos for a fun pumpkin-inspired treat.
What Are Cinnamon Sugar Pumpkin Donut Holes?
Cinnamon Sugar Pumpkin Donut Holes are small, round baked treats made with pumpkin puree, flour, sugar, warm spices, and other simple baking ingredients.
Instead of being deep-fried like traditional donut holes, this recipe uses a mini muffin pan or donut-hole pan to bake the batter into small, tender bites.
After baking, the warm donut holes are brushed or dipped in melted butter and rolled in cinnamon sugar. This creates a lightly crisp exterior around a soft, pumpkin-spiced center.
They’re similar to mini pumpkin muffins in preparation, but the buttery cinnamon-sugar coating gives them a classic donut-like finish.
For more ideas using pumpkin in baked treats, check out this baked pumpkin donut recipe for another easy fall dessert.
Pumpkin is a versatile fall ingredient that works beautifully in baked recipes and seasonal desserts.
Ingredients for Cinnamon Sugar Pumpkin Donut Holes
You don’t need complicated ingredients for these Cinnamon Sugar Pumpkin Donut Holes.
All-Purpose Flour
Provides structure and helps create a soft but sturdy donut hole.
Pumpkin Puree
Use plain pumpkin puree rather than pumpkin pie filling. It adds moisture, color, and pumpkin flavor.
Granulated Sugar
Adds sweetness to the batter.
Brown Sugar
Brown sugar adds a deeper, slightly caramel-like flavor and helps keep the donut holes tender.
Baking Powder
Helps the donut holes puff up in the oven.
Ground Cinnamon
Cinnamon provides the main warm spice flavor.
Ground Nutmeg
A small amount adds depth and complements pumpkin beautifully.
Salt
Balances the sweetness.
Egg
Adds structure and richness.
Milk
Helps create a smooth batter with the right consistency.
Melted Butter
Adds richness and moisture.
Vanilla Extract
Enhances the pumpkin and spice flavors.
For the Cinnamon Sugar Coating
You’ll need:
- Granulated sugar
- Ground cinnamon
- Melted butter
The butter helps the cinnamon sugar adhere to the baked donut holes.
How to Make Cinnamon Sugar Pumpkin Donut Holes
Making these Cinnamon Sugar Pumpkin Donut Holes is quick and beginner-friendly.
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C).
Lightly grease a mini muffin pan.
You can also use a donut-hole pan if you have one.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together:
- Flour
- Baking powder
- Cinnamon
- Nutmeg
- Salt
Mix until evenly combined.
Step 3: Mix the Wet Ingredients
In another bowl, whisk together:
- Pumpkin puree
- Granulated sugar
- Brown sugar
- Egg
- Milk
- Melted butter
- Vanilla
Whisk until smooth.
Step 4: Combine Wet and Dry
Gradually add the dry ingredients to the pumpkin mixture.
Stir gently until just combined.
Do not overmix the batter.
A few small lumps are perfectly fine.
Step 5: Fill the Pan
Spoon the batter into the prepared mini muffin pan.
Fill each cavity about three-quarters full.
This gives the batter enough room to rise without overflowing.
Step 6: Bake
Bake for approximately 10 to 14 minutes.
The donut holes should be puffed and lightly golden.
A toothpick inserted into the center should come out mostly clean.
Step 7: Cool Briefly
Allow the donut holes to cool in the pan for a few minutes.
Transfer them to a wire rack while they’re still slightly warm.
Step 8: Make the Cinnamon Sugar
Combine granulated sugar and ground cinnamon in a shallow bowl.
Mix well.
Step 9: Add the Butter
Brush each warm donut hole lightly with melted butter.
You can also dip them very briefly into the butter.
Step 10: Coat in Cinnamon Sugar
Immediately roll each buttered donut hole in the cinnamon-sugar mixture.
Turn gently until completely coated.
Serve warm.
Tips for the Best Cinnamon Sugar Pumpkin Donut Holes
A few simple tricks will help you make the best Cinnamon Sugar Pumpkin Donut Holes every time.
Don’t Overmix
Overmixing develops too much gluten and can make the donut holes dense.
Stir only until the flour disappears.
Measure Flour Carefully
Too much flour can make the donut holes dry.
For the most consistent results, spoon flour into your measuring cup and level it off.
Use Plain Pumpkin Puree
Pumpkin pie filling contains added sugar and spices, which can affect the recipe.
Don’t Overfill the Pan
The batter needs room to rise.
Coat While Warm
The butter and cinnamon sugar stick best while the donut holes are still warm.
Don’t Skip the Nutmeg
Even a small amount adds a noticeable depth to the pumpkin flavor.
How to Get a Better Cinnamon Sugar Coating
The coating is one of the best parts of these Cinnamon Sugar Pumpkin Donut Holes.
For the most even coating, work in small batches.
Brush several warm donut holes with melted butter and immediately add them to the cinnamon sugar.
Gently shake the bowl or turn each donut hole with a spoon.
If the coating seems too light, apply another very thin layer of butter and roll them again.
The goal is to create a delicate sugary coating rather than a thick, wet layer.
Can You Make These Donut Holes Without a Mini Muffin Pan?
Yes.
A mini muffin pan is one of the easiest options, but you can also use a donut-hole pan.
If you don’t have either, you can make the batter into small mounds on a lined baking sheet, although the finished shape may be less uniform.
Another option is to use a standard muffin pan and make mini pumpkin muffins instead.
Air Fryer Cinnamon Sugar Pumpkin Donut Holes
You can also adapt the recipe for an air fryer.
Prepare the batter as directed.
Lightly grease small silicone molds or use an air-fryer-safe mini baking pan.
Fill each cavity and cook at approximately 320°F (160°C) until puffed and cooked through.
Cooking times vary between air fryers, so check early.
Once cooked, brush the donut holes with melted butter and roll them in cinnamon sugar.
This method can give the exterior slightly more toasted edges.
How to Make Them Extra Pumpkin-Spiced
For a stronger pumpkin spice flavor, increase the spices slightly.
You can add:
- More cinnamon
- A little ginger
- Extra nutmeg
- A tiny amount of cloves
Pumpkin spice blends also work well.
However, avoid adding too much spice because the cinnamon-sugar coating already contributes a lot of flavor.
Cinnamon Sugar Pumpkin Donut Holes With Maple
Maple and pumpkin are an excellent combination.
Add 1 to 2 tablespoons of pure maple syrup to the batter.
If you add extra liquid, slightly adjust the flour if necessary.
You can also add maple syrup to a simple glaze instead of using the cinnamon-sugar coating.
For a maple-cinnamon version, combine powdered sugar, maple syrup, and a small splash of milk.
Drizzle over the cooled donut holes.
Chocolate Cinnamon Sugar Pumpkin Donut Holes
For a chocolate variation, add mini chocolate chips to the batter.
Use a moderate amount so the chocolate doesn’t overpower the pumpkin and cinnamon.
You can also drizzle the baked donut holes with melted chocolate after coating them in cinnamon sugar.
This version is especially good for dessert.
How to Serve Cinnamon Sugar Pumpkin Donut Holes
These Cinnamon Sugar Pumpkin Donut Holes are delicious on their own, but there are plenty of ways to serve them.
With Coffee
Serve warm donut holes with coffee for a simple fall breakfast.
With Tea
They’re excellent with black tea, chai, or spiced tea.
With Hot Chocolate
Kids especially enjoy these alongside a warm cup of hot chocolate.
At Brunch
Arrange them on a platter with fruit, eggs, and other breakfast foods.
For Dessert
Serve them with vanilla ice cream or whipped cream.
At Parties
Place them in small paper cups for an easy grab-and-go dessert.
How to Store Cinnamon Sugar Pumpkin Donut Holes
Allow the donut holes to cool completely.
Store them in an airtight container at room temperature for short-term storage.
For longer storage, refrigerate them.
Keep in mind that refrigeration can slightly change the texture.
To restore their softness, warm them gently before serving.
The cinnamon-sugar coating may absorb some moisture during storage, so you can add a fresh light coating before serving.
Can You Freeze Cinnamon Sugar Pumpkin Donut Holes?
Yes.
Allow the baked donut holes to cool completely before freezing.
Place them in a freezer-safe container or bag.
Separate layers with parchment paper if necessary.
For the best texture, freeze them before adding the cinnamon-sugar coating.
When ready to serve, thaw them at room temperature and warm them gently.
Brush with fresh melted butter and coat with cinnamon sugar.
This gives them a much fresher texture and flavor.
Make-Ahead Instructions
These Cinnamon Sugar Pumpkin Donut Holes are convenient for entertaining because you can prepare them ahead.
Bake the donut holes several hours before serving.
Allow them to cool completely and store them in an airtight container.
When you’re ready to serve, warm them briefly in the oven.
Brush with melted butter and add a fresh cinnamon-sugar coating.
For the best flavor, don’t coat them too far in advance because the sugar can soften over time.
Common Mistakes to Avoid
Overmixing the Batter
This can result in dense donut holes.
Using Too Much Pumpkin
Too much pumpkin can make the batter heavy and wet.
Overbaking
The donut holes should remain soft.
Adding Too Much Butter to the Coating
A light coating is enough to help the sugar stick.
Coating When Completely Cold
Warm donut holes hold the cinnamon sugar better.
Using Pumpkin Pie Filling
It can make the recipe overly sweet and heavily spiced.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned pumpkin?
Yes. Cook fresh pumpkin until tender and puree it until smooth. Make sure the puree isn’t overly watery.
Are these donut holes fried?
No. This recipe uses baking rather than deep frying.
Can I make them gluten-free?
Yes. Use a suitable 1-to-1 gluten-free flour blend designed for baking.
Can I make them dairy-free?
Yes. Replace the milk with a dairy-free alternative and use dairy-free butter.
Can I use pumpkin pie spice?
Absolutely. Pumpkin pie spice is a convenient substitute for the individual spices.
Why are my donut holes dense?
The most common causes are overmixing, too much flour, or expired baking powder.
How do I keep them soft?
Don’t overbake them, and store them in an airtight container.
Can I use a regular muffin pan?
Yes, although the finished treats will be larger than traditional donut holes.
Can I make them ahead?
Yes. Bake them in advance and add a fresh cinnamon-sugar coating before serving.
Can I freeze them?
Yes. Freeze the uncoated baked donut holes for the best results.
Why Pumpkin Makes These Donut Holes So Good
Pumpkin isn’t just about flavor.
It also adds moisture to baked goods and contributes a beautiful golden color.
Combined with warm spices and brown sugar, pumpkin gives these Cinnamon Sugar Pumpkin Donut Holes a soft texture and cozy flavor that works especially well during the fall months.
The cinnamon-sugar exterior provides contrast to the tender interior.
Together, those textures make each bite feel like a miniature pumpkin treat straight from a bakery.
Perfect for Fall and Holiday Baking
These Cinnamon Sugar Pumpkin Donut Holes are a natural fit for fall.
Serve them at a Thanksgiving breakfast, Halloween party, autumn brunch, or weekend family gathering.
Because they’re small and easy to serve, they’re also convenient for buffets and dessert tables.
You can make a large batch and arrange them in a bowl or on a platter.
For extra presentation, dust them lightly with powdered sugar immediately before serving.
Final Thoughts
These Cinnamon Sugar Pumpkin Donut Holes are soft, warmly spiced, easy to make, and finished with a sweet buttery cinnamon-sugar coating.
They’re a simple way to enjoy pumpkin during the fall without making a complicated dessert.
The baked preparation keeps the recipe approachable, while the cinnamon-sugar coating gives the donut holes that irresistible bakery-style finish.
Whether you’re serving them for breakfast, brunch, dessert, or a holiday gathering, these little pumpkin treats are sure to be a hit.
Make a batch while they’re warm, pour yourself a cup of coffee, and enjoy a cozy taste of fall.
More Reasons to Make Cinnamon Sugar Pumpkin Donut Holes
These Cinnamon Sugar Pumpkin Donut Holes are more than just a simple fall dessert. They are the kind of homemade treat that can make an ordinary morning feel a little more special. Because they are small, soft, and easy to eat, they work beautifully for breakfast, brunch, dessert, or an afternoon snack with a warm drink.
One of the best things about making these treats at home is how easy they are to customize. You can keep the classic cinnamon-sugar coating, or experiment with other flavors depending on what your family enjoys. A little extra cinnamon can create a stronger spice flavor, while maple syrup can add a deeper autumn sweetness. You can even drizzle them with a simple vanilla glaze or melted chocolate for a more dessert-like finish.
They are also a great recipe to make with family or friends. Since the batter comes together quickly and the donut holes bake in a mini pan, the process is simple enough for beginner bakers. Rolling the warm donut holes in cinnamon sugar is especially fun, and the finished treats look beautiful piled onto a serving plate.
For holiday gatherings, these bite-size pumpkin treats can be prepared ahead of time and served as part of a larger dessert table. Arrange them beside fresh fruit, muffins, pastries, or a pot of coffee for an inviting fall spread. Their small size also makes them convenient for parties because guests can easily take one or two without needing a plate and fork.
Another advantage is that these baked treats don’t require deep frying. Baking keeps the preparation straightforward and eliminates the need to work with a large amount of hot oil. The result is still soft, tender, warmly spiced, and coated in buttery cinnamon sugar.
Whether you’re making them for a quiet weekend breakfast or a festive autumn celebration, these Cinnamon Sugar Pumpkin Donut Holes are a recipe worth keeping. They combine the comforting flavor of pumpkin with the irresistible sweetness of cinnamon sugar in a small homemade treat that’s easy to share. Once you make them, don’t be surprised if they become one of your favorite recipes to bake whenever pumpkin season arrives.
Recipe Card
Cinnamon Sugar Pumpkin Donut Holes
Soft and fluffy pumpkin donut holes baked until tender, brushed with butter, and coated in sweet cinnamon sugar.
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: About 24 donut holes
Category: Breakfast / Dessert
Method: Baking
Cuisine: American
Ingredients
For the Donut Holes
- 1 1/2 cups all-purpose flour
- 1/2 cup pumpkin puree
- 1/3 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 large egg
- 1/3 cup milk
- 3 tablespoons melted butter
- 1 teaspoon vanilla extract
For the Coating
- 1/2 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 3 tablespoons melted butter
Instructions
- Preheat oven to 350°F (175°C).
- Grease a mini muffin pan.
- Combine flour, baking powder, cinnamon, nutmeg, and salt.
- Whisk pumpkin, sugars, egg, milk, butter, and vanilla.
- Combine wet and dry ingredients until just mixed.
- Fill mini muffin cavities about three-quarters full.
- Bake for 10–14 minutes.
- Cool briefly.
- Combine sugar and cinnamon.
- Brush warm donut holes with melted butter.
- Roll in cinnamon sugar.
- Serve warm.
