This recipe for baked pumpkin spice donut holes started as a quick fix for a chilly weekend when I had a can of pumpkin puree and an impatient crew asking for something warm and sweet. I first discovered this combination while testing quick baked treats that do not need frying. The result was a batch of tender mini rounds with a delicate crumb and a smoky cinnamon sugar coating. They are warmly spiced but not overpowering, with a soft interior from the pumpkin and a slight crispness where the sugar clings.

I make these whenever I want autumn flavors without a long baking process. The batter whips up in one bowl, and because these are baked in a mini muffin tin they stay light rather than dense. Family and friends have reached for these at school pick ups, potlucks, and a slow Sunday brunch. The texture is cake like yet moist, and the pumpkin adds a savory depth that makes the sugar coating feel more indulgent. They are reliably kid friendly and adult approved.

Ingredients

• All purpose flour 1 1/2 cups. Choose a reliable brand like King Arthur or Pillsbury for consistent texture. Sift or whisk before measuring to avoid packing. Flour provides structure so the donut holes rise evenly.
• Packed light brown sugar 1/3 cup. The molasses in light brown sugar brings moisture and a gentle caramel note. Pack it firmly into the cup measure for accurate sweetness.
• Baking powder 1 1/2 teaspoons. Use fresh baking powder for reliable lift. It creates the soft cake like crumb in each bite.
• Pumpkin pie spice 1 1/2 teaspoons. A pre mixed blend or a homemade mix of cinnamon, nutmeg, ginger, and cloves works well. This controls the warm spice profile.
• Kosher salt 1/4 teaspoon. Salt brightens the flavors and balances sweetness. If using table salt reduce slightly.
• Large egg 1. Eggs add richness and act as a binder so the mini rounds hold together after baking.
• Pumpkin puree 3/4 cup. Use pure pumpkin puree not pumpkin pie filling. Libby is a common reliable brand. It contributes moisture and that classic pumpkin flavor.
• Whole milk 1/2 cup. Milk keeps the batter tender and gives a smooth mouthfeel. You can substitute buttermilk for tang if you prefer a deeper flavor.
• Vanilla extract 1 teaspoon. Real vanilla elevates the aroma. Use pure vanilla for best results.
• Unsalted butter 2 tablespoons melted for the batter and an additional 1/2 cup melted for coating. Butter adds richness and helps the sugar adhere to the surface.
• Cinnamon sugar topping 1 1/2 cups granulated sugar plus 1 1/2 teaspoons ground cinnamon. This warm coating gives the classic exterior that contrasts the soft interior.

Instructions

Preheat and prepare pan Preheat oven to 375 degrees F. Lightly coat a mini muffin tin with cooking spray or butter. Using a mini pan ensures the holes bake quickly and evenly. Allow the oven to fully reach temperature before baking. Mix dry ingredients In a small bowl whisk together 1 1/2 cups all purpose flour, 1/3 cup packed light brown sugar, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons pumpkin pie spice, and 1/4 teaspoon kosher salt. This ensures even distribution and prevents pockets of leavening or spice. Combine wet ingredients In a larger bowl beat 1 large egg lightly with a whisk. Add 3/4 cup pumpkin puree, 1/2 cup whole milk, and 1 teaspoon vanilla extract. Whisk until the mixture is smooth and uniform. The egg and pumpkin emulsify the milk and create a tender crumb. Bring batter together Fold the dry ingredients into the wet using a rubber spatula until just combined. Avoid over mixing to prevent toughness. Stir in 2 tablespoons melted unsalted butter until incorporated. Batter should be thick but scoopable. Scoop into pan Using a tablespoon measure scoop approximately 1 tablespoon of batter into each mini muffin cavity. Fill evenly to help uniform baking times. Tap the pan gently to remove large air pockets. Bake Bake for 10 to 12 minutes. Insert a toothpick into the center of a donut hole; it should come out clean or with a few moist crumbs. Do not over bake or they will dry out. Remove from oven and let cool in the pan for a few minutes before transferring to a wire rack. Prepare cinnamon sugar and coat While cooling combine 1 1/2 cups granulated sugar with 1 1/2 teaspoons ground cinnamon in a shallow bowl. Melt 1/2 cup unsalted butter and keep warm. Dip each cooled donut hole into the melted butter, shake off the excess, then roll in the cinnamon sugar until evenly coated. Place back on the rack to set.

Storage Tips

Store the coated donut holes in a single layer in an airtight container at room temperature for up to two days. For longer storage, freeze uncoated rounds on a baking sheet until firm then transfer to a freezer bag for up to three months. Reheat frozen holes in a 325 degree F oven for 5 to 8 minutes to warm through, then quickly brush with a small amount of melted butter and roll in cinnamon sugar to refresh the exterior. Avoid refrigeration unless you live in a very hot humid climate, as cold air will firm the butter coating and change texture.

Ingredient Substitutions

You can swap whole milk for 2 percent milk for a slightly lighter texture. For dairy free use oat milk and vegan butter in the coating, though results will be a touch less rich. If you prefer less sugar in the topping, reduce granulated sugar to 1 cup and increase cinnamon to 2 teaspoons for more spice relative to sweetness. To make them gluten free use a 1 to 1 gluten free flour blend and add 1/4 teaspoon xanthan gum if your blend lacks it, keeping an eye on texture adjustments.

Serving Suggestions

Serve warm alongside coffee, hot apple cider, or a spiced latte. For brunch present them on a platter with a small pot of warm caramel sauce or a maple glaze on the side for dipping. Garnish with a light dusting of powdered sugar for special occasions or pair with fresh fruit and yogurt for a balanced breakfast spread. Their mini size also makes them perfect for dessert boards and party trays.

Cultural Background

Mini fried dough treats have roots across many cultures, from beignets to fritters. These baked pumpkin spice rounds borrow the spice profile associated with North American autumn baking. The use of pumpkin puree rose to popularity in early twentieth century canned food trends and today pumpkin spice has become a seasonal flavor celebrated across cafes and home kitchens. This version is a simple American take that nods to traditional fried dough while keeping the method approachable.

Seasonal Adaptations

In winter replace pumpkin pie spice with warm blends that include allspice and increase nutmeg for holiday flair. For spring switch pumpkin to canned sweet potato puree and reduce spice for a lighter note. Add a lemony glaze in late spring to balance the sweetness. In summer, bake plain mini muffins using the same batter base and fold in fresh berries instead of pumpkin for a seasonal twist.

Meal Prep Tips

Make a double batch and freeze half uncoated. Thaw in under an hour at room temperature then coat to serve. For grab and go breakfasts portion two to three donut holes into small containers or paper bags. They travel well and stay tender if not refrigerated. Use silicone liners in the mini tin to speed up cleaning and reduce sticking when making multiple batches.

These baked pumpkin spice donut holes are a small but joyful way to welcome cooler days. They are forgiving, quick, and endlessly adaptable which makes them a reliable recipe to keep on hand. Try a batch on your next cozy morning and watch how fast they disappear.