Description

There’s something about the aroma of warm spices in the kitchen that feels like a cozy sweater for the soul. These pumpkin donut holes are one of those recipes that immediately brings to mind crisp autumn air, colorful leaves, and the comforting glow of a candle-lit home. The blend of cinnamon, nutmeg, and ginger filling the air, paired with the sweet, earthy scent of pumpkin, is pure magic. Not only are these donut holes easy to make, but they’re also baked—not fried—which makes them a bit lighter than traditional donuts. Whether you’re enjoying them as an afternoon snack or a breakfast treat with coffee, they’re the perfect fall indulgence.

In many households, fall baking is more than just a way to satisfy a sweet tooth—it’s a cherished ritual. The flavors of pumpkin and spice are an autumn staple, and this recipe brings that seasonal comfort to life in a fun, bite-sized form. If you’ve ever loved visiting apple orchards or pumpkin patches as the leaves start to turn, these pumpkin donut holes are a wonderful way to bring that same feeling home. Serve them warm, perhaps dusted with a little extra cinnamon sugar, and they’ll disappear before you know it!

Ingredients

Flour – All-purpose flour works best, though you could also try using a whole-wheat blend for extra fiber.
Pumpkin Puree – Make sure you use pure pumpkin puree, not pumpkin pie filling, as it has added sugars and spices.
Baking Powder – Essential for giving these donut holes a light, fluffy texture.
Cinnamon – Adds that warm, classic fall flavor.
Nutmeg and Ginger – Enhance the autumn spice flavor profile.
Salt – A pinch helps balance the sweetness.
Sugar – Just enough to sweeten; you could substitute coconut sugar for a lower-glycemic option.
Milk of Choice – Use any milk you prefer, whether it’s dairy or a plant-based alternative like almond or oat milk.
Vanilla Extract – Adds depth and warmth to the flavor.
Coconut Oil – Helps keep the donut holes moist and adds a touch of richness.

Instructions

Preheat & Prep
Begin by preheating your oven to 350°F (175°C) and greasing a mini muffin tin. This is key to ensure your donut holes don’t stick, so don’t skip this step! If you have a donut hole or cake pop pan, that works too, but a mini muffin tin does the trick just as well.
Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, and salt. This dry mix will be the base for all those wonderful autumn flavors. Take a moment to enjoy the scent—these spices really set the stage for the cozy flavor of the donuts.
Combine the Wet Ingredients
In a separate bowl, stir together the pumpkin puree, sugar, milk, vanilla extract, and melted coconut oil. Whisk until smooth and well-blended. The pumpkin not only adds flavor but also makes the batter naturally moist.
Blend Wet & Dry
Pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined; avoid over-mixing, as it can make the donuts dense. A few lumps are okay! The batter should be thick but pourable.
Fill the Muffin Tin
Use a spoon or small scoop to fill each muffin cup about three-quarters full. These donut holes will rise a bit, so leaving some space at the top ensures they bake up to the perfect bite-sized treat.
Bake
Pop the tin in the oven and bake for 10-12 minutes. You’ll know they’re done when the tops spring back lightly when pressed. Alternatively, you can insert a toothpick—it should come out clean or with just a few crumbs.
Add Cinnamon Sugar Coating
While the donut holes are still warm, roll them in a cinnamon-sugar mixture if you like. The warmth helps the sugar coating stick, giving each donut hole a lovely, sweet crust that complements the soft interior.