Soft Pumpkin Doughnut Holes
These Soft Pumpkin Doughnut Holes are like a bite-sized version of fall! Each one is fluffy and soft, filled with cozy spices like cinnamon, nutmeg, and allspice that give you that warm, autumn flavor. The pumpkin puree keeps them moist and rich without being heavy. And don’t even get me started on the buttery cinnamon-sugar coating—it adds just the right amount of crunch and sweetness. The best part? They’re baked, so you get all that doughnut goodness without the hassle of frying. Perfect for brunch, a mid-day treat, or a little dessert—they’ll be gone before you know it!
24 Servings
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
Want to make these gluten-free? No problem at all! Just swap out the all-purpose flour for a good 1-to-1 gluten-free baking flour. I recommend using one that contains xanthan gum to help with the texture, keeping them light and fluffy. Everything else in the recipe stays the same, so you won’t lose any of that amazing pumpkin flavor. And as always, double-check your ingredients, like baking powder and spices, to make sure they’re gluten-free. With this easy swap, you can still enjoy every bite of these cozy pumpkin treats—gluten-free and delicious!