Pumpkin Donut Holes
This post may contain affiliate links. Please see our privacy policy for details.
The most irresistible mini pumpkin muffins smothered in cinnamon sugar goodness! Perfect for breakfast, lunch + dinner!
Can you have these for breakfast? Yes. For lunch? Yes. For dinner? Yes, yes, yes.
You can have these bad boys for all the meals.
They are incredibly moist and fluffy with just enough sweetness to balance out with the cinnamon sugar outer layer.
But be careful, their bite-sizedness make these donuts VERY dangerous.
Pumpkin Donut Holes
The most irresistible mini pumpkin muffins smothered in cinnamon sugar goodness! Perfect for breakfast, lunch + dinner!
Ingredients
- 1 ¾ cups all-purpose flour
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- ⅛ teaspoon ground cloves
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup pumpkin puree
- ½ cup milk
- ½ cup brown sugar
- ⅓ cup canola oil
- 1 large egg
- 1 teaspoon vanilla extract
For the cinnamon sugar topping
- 2 tablespoons ground cinnamon
- ⅔ cup sugar
- 4 tablespoons unsalted butter, melted
Instructions
- Preheat oven to 350 degrees F. Lightly oil a mini muffin pan or coat with nonstick spray.
- In a large bowl, combine flour, cinnamon, nutmeg, allspice, cloves, baking powder and salt.
- In a large glass measuring cup or another bowl, whisk together pumpkin puree, milk, brown sugar, canola oil, egg and vanilla.
- Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
- Scoop the batter evenly into the muffin tray.
- Place into oven and bake for 10-12 minutes, or until a tester inserted in the center comes out clean.
- To make the cinnamon sugar, combine cinnamon and sugar.
- When the muffins are done, cool for 2 minutes and dip each muffin into the melted butter and then into the cinnamon-sugar mixture.
- Let cool on a wire rack.
Notes
Adapted from Two Peas & Their Pod
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
These were fabulous! I’ve made them so many times. Everyone loves them! I made a few modifications – gluten free flour, walnut milk and olive oil. For the cinnamon sugar portion I only make half and I substitute maple sugar instead of sugar and ghee instead of butter.
Definitely damn delicious!
Can I freeze them for a few days and then coat them on the day that they will be eaten?
If this can be done; for how long to thaw?
Thank you!
What GF substitute did you use?
Swapped the canola oil for coconut oil. And used raw milk. These are so so good. Thank you!
These were excellent! They are light and fluffy and delicious!
This is beyond fantastic, and for an EASY Gluten Free version – in place of flour and all the spices = pumpkin pancake mix, but add the baking powder, and slightly less brown sugar.
Delicious and simple. I went a little heavy with the cinnamon sugar coating, I’ll go a little light next time. Great way to use up leftover pumpkin purée. Any suggestions on best way to store/freeze them? Thanks!
Absolutely delicious! I had to make a few substitutions as I have many food sensitivities. I used gluten free flour, walnut milk, olive oil and maple sugar for the topping instead of sugar. Absolutely delicious!! I had to make another batch right away since I had enough pumpkin puree. Thank you!
These are autumn breakfast perfection! I made half with the cinnamon sugar topping (per the recipe) and half with a maple glaze. Both versions were damn delicious :-). These are going into the rotation. Thank you for another winner!
Just made this with a big (12) cupcake pan… And I think I need get a mini pan. We felt it was too much with them big. Agree under 35 mins and easy to make. Flavor is delicious but next time I’m going try oat milk instead of reg milk since we have that in the fridge. Great recipe!
Wow. I don’t even like donuts (yes, I know I’m boring) and these were ridiculous! Every single person who has had them comments on how great they are! Save yourself and just make a double batch!!
These delicious donut holes were so easy to make and so yummy! My 6 year old daughters had so much fun helping me make them, too! They loved them as much as I did! I see many more in our future!
Can we substitute any of the spices for Pumpkin Spice?
Yes they really are that good. I put four in a container and froze them as a test. Hopefully they will be as good after freezing.
These look delicious! Do these keep in a container?
My, oh my! DEEEEEE-LICIOUSSSSSNESSS! My 16 year-old daughter made these while I was out running errands, and came home to these goodies. I only regret that she did not make a quadruple batch.
Absolutely awesome!!
These are awesome. The first time ever baking… if this is considered baking. I brought these to a party. My girlfriend said you better have more of these because I’m not sharing.
These are amazing! My husband asked me to marry him again after eating one lol.
This is a fabulous recipe. I’ve made it with pumpkin freshly cooked and canned pumpkin. I made it with regular organic white flour and also made it several times using Bob’s Red Mill 1-1 gluten free flour – both came out perfectly! I have also substituted date sugar for brown sugar multiple times with excellent results.
They look delicious! I like the recipe!!
These are SO good! It was easy to swap to make vegan as well.
I made these last night and OMG they are amazing!!!!! I ❤️ Your website!!!
Damn girl! These delicious! Even without the cinnamon sugar but esp with! Love your recipes! Thanks!
WOW! These are so delicious! They are by far the best home-baked treat I have ever made. Perfect for a cool fall morning. Thanks, Chungah! Damn Delicious never disappoints.
I made these tonight and they are delicious!!! It’s hard to stop eating them!! Chungah – I am so happy that I stumbled upon your site. This is the 3rd recipe of yours that I have tried and they have ALL been excellent! Thank you!! You have given me inspiration to try new things to cook and bake! Keep up the awesome awesome work! You should have your own cooking show!!
Hi I just made these mini pumpkin muffins I will say first they are very delicious although I didn’t pick up as much pumpkin flavor as I thought I would, however, I didn’t have unsalted butter so maybe that makes a difference. Will definitely try out your other recipes with anticipation .
So easy to make!!
And they are delicious!
They turned out exactly like mini muffins but I don’t mind because they’re delicious! Love the recipe and I’ll definitely be using this recipe often!
I also made them right after receiving the email. Quick and easy and very addictive. I’m planning a second batch today. Yum!!!!!
Oh. My. God.
Do not make these if you live alone because you will eat every last one.
Made this as soon as I got the email yesterday morning…so good!!! My kids loved them 🙂
These were absolutely delicious, and so easy to make!! I wanted something “festive/Halloween-y” for my girls to take as a snack for school. I made a batch with the cinnamon sugar and another without because that’s how tasty and moist these are — they are perfectly yummy on their own. First one of your recipes I make, Chungah, and am inspired to make more! Thank you!
WOW these are delicious!! They won’t last long in this house!
Got the recipe this morning and made them this afternoon! I had the exact amount of leftover pumpkin. They took about 15 minutes to bake, but that’s probably an oven issue. Damn good and an easy recipe! Thank you!
I’ve made these every Thanksgiving for the last 5+ years. They are always a hit and I’m constantly being asked for the recipe. SO delicious, and SO easy to make!
I would like to try these but live in Australia. I would like to cook a butternut pumpkin and puree it. What is the consistency of the puree?
many thanks
Lynda
I’ve used butternut squash, crookneck, and Hubbard in place of pumpkin and all work fine. Just roast the butternut and purée. Hope that helps.
Are these donut holes (rounded by hand) or mini muffins (made in a mini muffin pan)? The photos look like donut holes but the directions to make sound like they are simply mini muffins and therefore, not a round globe. ?????
Chungah, You’re the best!! There is nothing that I have made from your recipes that isn’t always oustanding, delicious & amazing 🙂 Thanks so much!
I teach a cooking class to developmentally handicapped adults. I thought this would be a fun and festive dessert to make today. These little donut holes were delicious. They were fun and easy to make. I will definitely be making these again in the very near future.
These were amazing. They are so tender and practically melt in your mouth. Thanks for sharing!
These were delicious!
These are absolutely amazing!!! I tried to follow the recipe exactly, despite doubling the recipe, but I think I ended up with a little extra pumpkin, so that went in as well. Can’t get over how good they are!! Thanks for sharing!!
Delish! Made for freezer breakfasts but not sure they’ll last longer than an hour with 5 kids 😉
I did have to add another T of butter but everything else was spot on!! I used Spelt flour b/c that’s my go to for baking except bread.
Thanks for the recipe!!
I’ve made these for my toddler before and they were fantastic. The last two times I’ve made them they’ve come out super weird and gross. I can’t figure why – has the recipie changed?
Nope – recipe has not changed since it was posted in 2012.
Have you ever baked these the night before, and then coated them in the evening??
Sorry baked in the evening, coated them in the morning!
I actually have not – they never lasted that long! 🙂
Looks tempting!! 🙂
what if you do have a donut hole baking pan, would you bake the recipe for the same amount of time?
I had no idea donut hole baking pans existed! I would assume the baking time would be the same but without having tried it myself, I can’t really say with certainty. Please use your best judgment.
Tanks a lot for recpi , dear chunga ♥
How do you suggest storing these. When I put these in a tin with wax paper moisture built up and caused the coating to get wet & sticky.
These are really best when consumed immediately!
This looks like a fantastic recipe! Last year for Christmas, I got a donut hole maker. Do you think I could use that instead?
How fun! But I honestly have never used a donut hole maker before so I don’t really know what works or doesn’t work!
Ground allspice, or whole?
Rachel, it is best to use ground allspice.
anyone try these with whole wheat flour? That’s all I have right now and soooo want to make them!!
I am going to try these today….they look amazing!! Stupid question though…..how do yours look like donut holes? Don’t they come out of the mini muffin pan looking like muffins, or does the dipping in butter round them out?
Sharon, these do come out of the muffin pan so they are not technically “donut holes” but the butter-cinnamon-sugar mixture rounds them out a little bit!
Make today…they got better as the day went on. One of those unusual things that taste better when sit a while! Coated a few with powdered sugar too.
Can this be baked any other way than with a mini muffin pan? I don’t have one and really want to make these!!!
Sheree, these are best when baked in a mini muffin pan.
I’m making these in a donut pan!
Do you think I could substitute coconut oil for the canola oil and coconut milk for the milk? Trying to figure out how to make them a little healthier.
You can certainly substitute coconut oil and coconut milk but I cannot speak for how much this will change the overall taste/texture of the donut holes as further recipe testing is needed.
They look amazing! I love the fact that they are baked instead of fried.. Nothing like the smell of nutmeg, allspice and cloves. Thanks for sharing this recipe!
Pingback: Pumpkin Recipes – Fall Recipes – ALL YOU | Deals, coupons, savings, sweepstakes and more…
So funny that you were reading my old post from way back in the Philippines! I went back and read it again myself… it’s always kind of like reading your own (public) journal or something.
These pumpkin donut holes look like my life. LOVE.
Or, well, okay, so I’m realizing that this post is almost two years old, but for some reason I just got the pingback for the link TODAY. 2014. LOL. So weird.
Pingback: 128 Sweet & Savory Pumpkin Recipes - Pink Heels Pink Truck
Pingback: Whole and Heavenly Oven - 110 Pumpkin Eats And Treats
Pingback: Pumpkin Recipes Part 2 |
Pingback: Delight-Fall Pumpkin Recipes | Classy & Sassy
Pingback: Pumpkin Donut Holes | the dessert chronicles
Pingback: Capella Kincheloe Interior Design: 10 BEST FALL PUMPKIN RECIPES