Soft Pumpkin Doughnut Holes – Ready for some serious fall vibes? These Soft Pumpkin Doughnut Holes are little bites of autumn heaven. Pumpkin, warm spices, and a sweet cinnamon-sugar coating—all in under 40 minutes. They’re basically mini muffins that taste like doughnuts but without the frying mess. Can it get any better than that?
The first time I made these, I wasn’t sure if they would live up to the hype. I mean, pumpkin doughnut holes? Sounds fancy, right? But, oh wow. The moment that sweet cinnamon smell filled the kitchen, I knew I was onto something. My husband couldn’t resist sneaking a few while they were still warm (who could blame him?), and my kid practically inhaled them—there wasn’t even time for a second batch. Now, we make these every fall. And if I’m being honest, sometimes even when it’s not fall. Because who can wait?
What makes this Soft Pumpkin Doughnut Holes truly special?
These little doughnut holes are dangerously addictive. They’re super soft, almost melt-in-your-mouth, with just the right amount of pumpkin flavor. Plus, that cinnamon-sugar coating? Total perfection. They’re baked, not fried, which means less guilt and less mess. And the best part? You can whip them up in no time. Whether you’re hosting a brunch, cozying up with coffee, or just craving a fall treat, these are the perfect answer. I mean, who doesn’t love a bite-sized doughnut?
What You Need To Make This Soft Pumpkin Doughnut Holes Recipe?
All-purpose flour: This is the base of your doughnut holes. It gives them structure but keeps them soft. If you’re gluten-free, you can easily swap this for a 1-to-1 gluten-free flour blend, and they’ll still turn out fluffy!
Pumpkin puree: Not pumpkin pie filling—just plain pumpkin puree. This adds moisture and that lovely pumpkin flavor we all crave in fall. It’s also what keeps these doughnut holes from drying out. Plus, it’s packed with nutrients, so let’s pretend that makes these a little healthy!
Brown sugar: I love using brown sugar here because it adds a deep, caramel-like sweetness that white sugar just can’t match. It also keeps everything nice and moist. So, don’t skip it!
Spices (cinnamon, nutmeg, allspice, cloves): This is the heart of your fall flavor. These spices together give that warm, cozy taste we all love when the weather cools down. They’ll make your kitchen smell amazing too—bonus!
Canola oil: This keeps your doughnut holes soft and moist. If you don’t have canola oil on hand, any neutral oil like vegetable oil works just as well. But don’t use olive oil—you don’t want that flavor here.
Egg: The egg holds everything together and adds richness. Just one is all you need to get these doughnut holes fluffy and tender.
Unsalted butter: Melted butter is the secret to getting the cinnamon-sugar topping to stick perfectly. You’ll dip the warm doughnut holes in butter before rolling them in cinnamon sugar, and it makes all the difference. Don’t skimp!
Steps To Make Soft Pumpkin Doughnut Holes:
Start by preheating your oven to 350°F and lightly greasing a mini muffin pan. You can also use nonstick spray if that’s easier.
In a large bowl, mix together the flour, cinnamon, nutmeg, allspice, cloves, baking powder, and salt. You want everything to be well combined so the spices are evenly spread throughout.
In another bowl (or a large measuring cup), whisk together the pumpkin puree, milk, brown sugar, canola oil, egg, and vanilla. Just whisk until everything looks smooth and blended.
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Now, pour the wet ingredients into the bowl with the dry stuff. Use a rubber spatula to gently fold everything together. Don’t overmix! You want to stop as soon as it’s all combined and looking a little lumpy—totally normal.
Scoop the batter into your mini muffin pan, filling each cup evenly. I like to use a small cookie scoop to keep things easy and less messy.
Pop them in the oven and bake for 10-12 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean.
While they’re baking, melt the butter and mix the cinnamon and sugar in a small bowl. You’re going to dip the warm doughnut holes in this mix once they’re done—yum!
When the doughnut holes are done, let them cool for about 2 minutes. Then, dip each one into the melted butter, making sure they’re fully coated, and roll them in the cinnamon sugar mixture. It’s messy, but totally worth it.
Place them on a wire rack to cool completely (if you can wait that long!). Then dig in and enjoy!
Tip:
Here’s the trick to making these Soft Pumpkin Doughnut Holes absolutely irresistible: don’t rush the butter and cinnamon sugar coating! As soon as the doughnut holes come out of the oven, let them cool just enough so they’re easy to handle, but still warm. This is when you want to dip them into the melted butter. Why? Because the warmth helps the butter soak in and gives the cinnamon sugar something to really stick to. Don’t be shy with the butter either—fully coat each one so they get that perfect crunchy cinnamon sugar layer. And if you want an extra boost of flavor, add a pinch of salt to the cinnamon sugar. Trust me, it brings out all those warm, sweet flavors even more.
Frequently Asked Questions:
Can I make these ahead of time?
Yes! You can bake the doughnut holes a day ahead, but I recommend waiting to coat them in the butter and cinnamon sugar until just before serving. That way, they stay fresh and don’t get soggy. If you want to freeze them, do so before adding the topping. Just thaw and coat when ready to enjoy!
Can I substitute the pumpkin puree with something else?
Pumpkin puree gives these doughnut holes their signature flavor and moisture, but if you’re out, you can swap it with sweet potato or even butternut squash puree. It’ll change the flavor a bit but still be delicious!
Do I need a mini muffin pan?
It’s the easiest way to get that doughnut hole shape, but if you don’t have one, no worries! You can use a regular muffin pan to make slightly larger ones—just adjust the baking time by a few minutes longer and keep an eye on them.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Soft Pumpkin Doughnut Holes
Ingredients
- 1 ¾ c all-purpose flour
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground allspice
- ⅛ tsp ground cloves
- 2 tsp baking powder
- ½ tsp salt
- ¾ c pumpkin puree
- ½ c milk
- ½ c brown sugar
- ⅓ c canola oil
- 1 large egg
- 1 tsp vanilla extract
- 4 tbsp unsalted butter melted
For the cinnamon sugar topping:
- 2 tbsp ground cinnamon
- ⅔ c sugar
Instructions
- Start by preheating your oven to 350°F and lightly greasing a mini muffin pan or spraying it with nonstick spray—whichever you prefer.
- In a big bowl, stir together the flour, cinnamon, nutmeg, allspice, cloves, baking powder, and salt until everything’s nicely combined. This will be your dry mixture.
- In a separate bowl or large measuring cup, whisk the pumpkin puree, milk, brown sugar, canola oil, egg, and vanilla until smooth.
- Now, pour the wet ingredients over the dry mixture and gently stir with a rubber spatula, just until everything is combined and no dry spots remain. Be careful not to overmix!
- Evenly scoop the batter into your muffin pan. Pop them in the oven and bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, let the muffins cool for a couple of minutes. While they’re still warm, dip each one into the melted butter, making sure they’re fully coated, then roll them in the cinnamon sugar mixture.
- Place the muffins on a wire rack to cool completely—if you can resist eating them right away!
- For the cinnamon sugar topping: In a small bowl, mix together the cinnamon and sugar until well combined.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
