Pumpkin Donut Holes (Baked) Make 24 Yummy Easy Cozy Bites.

Pumpkin Donut Holes (Baked) are a warm, cinnamon-kissed bite I crafted after long nights in a busy kitchen and days balancing deadlines with family moments. On Cookeroni, I share reliable, time-smart recipes for busy moms and professionals who still crave cozy flavors. This recipe answers how to bring bakery comfort to the table without a long, fussy process. The batter comes together in one bowl, the donuts bake into soft, tender morsels, and a quick cinnamon sugar finish delivers the scent of fall in minutes. If you’re chasing quick, homemade treats that taste special, you’ve found your bite-sized solution.

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what makes this pumpkin Donut Holes recipe special

Pumpkin Donut Holes (Baked) feel like a warm hug from the oven. I created them after long nights in a bustling kitchen. When deadlines loom and school runs collide, I reach for this baked version. No frying, faster bake, and one-bowl prep make my mornings calmer. The Pumpkin Donut Holes (Baked) scent fills the kitchen and promises cozy moments.

A quick dip in melted butter and cinnamon sugar seals the deal. I’m serving soft, bakery-style bites in minutes. Your kitchen will smell like fall in no time. This is comfort you can pull from the oven and onto the table fast.

Tender Crumb and Cinnamon

Imagine a bite that’s soft as a cloud and cozy as a cardigan.

The baked crumb stays tender thanks to pumpkin puree and a gentle whisk.

Then a warm cinnamon sugar coat adds sparkle and that inviting fall aroma.

Why Pumpkin Donut Holes Are Ideal for Busy Mornings

Mornings move fast, and these bake-cuties keep pace.

No fry oil, no hot skillet, and a short bake finish—plus one bowl to wash.

Warm pumpkin flavor wakes a sleepy kitchen, and the cinnamon sugar aroma lingers.

One-Bowl Approach for Pumpkin Donut Holes Cleanup

Yes, one bowl is all you need.

Whisk the dry ingredients in one bowl, whisk the wet in the same, combine gently.

Scoop into the pan, bake, and you’re ready to roll in minutes.

This is where the magic begins for Pumpkin Donut Holes (Baked).
Bake times are brief, so stay nearby.

Why You’ll Love This Pumpkin Donut Holes

I reach for Pumpkin Donut Holes (Baked) when mornings sprint, yet I crave cozy flavor. They come together in one bowl, bake quickly, and skip the fry oil. The warm pumpkin aroma turns a busy hour into a comforting moment. Bakery vibes, no fuss, perfect for busy days and hurried evenings. They travel well in a lunchbox, too. Perfect for those mornings when patience is a little thinner.

Pumpkin Donut Holes Benefits for Time-Pressed Moms

These quick wins help me stay sane while feeding a hungry household.

• One-bowl prep means fewer dishes after a hectic morning.
• Baking replaces frying, so cleanup stays calm and safe.
• The cinnamon-sugar finish delivers bakery vibes in minutes.
• They reheat well, ideal for quick breakfasts or lunchbox treats.

Ingredients

I keep a small stock of pantry staples on hand for this cozy bake. Here are the exact ingredients and measurements I reach for. Exact quantities are provided at the bottom of the article and printable.

Dry ingredients

• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 tsp pumpkin pie spice
• 1/2 tsp ground nutmeg

Wet ingredients

• 3/4 cup pumpkin puree
• 1/2 cup brown sugar
• 1/4 cup vegetable oil
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup milk

Optional ingredients and substitutions

• To lighten, substitute half the oil with unsweetened applesauce (about 2 tablespoons).
• For dairy-free coating, use melted dairy-free butter or coconut oil.
• Use almond milk or oat milk instead of dairy milk.
• Gluten-free option: use a 1:1 gluten-free flour blend; you may need a splash more milk.
• For a stronger pumpkin punch, add a pinch more pumpkin pie spice.

How to Make Pumpkin Donut Holes

Step 1: Prep and mix

Preheat the oven to 350°F.
Grease a mini muffin tin or donut pan.
This keeps batter from sticking and makes cleanup easy.

In a medium bowl, whisk dry ingredients.
Flour, baking powder, salt, pumpkin spice, nutmeg go in.
This is a quick, one-bowl prep.

Set the dry mix aside.
Keep these dry ingredients handy for Step two.
This setup helps busy mornings stay calm.

Step 2: Combine wet and dry; form the batter and fill the pan

In a separate bowl, whisk wet ingredients until smooth.
Pumpkin puree, brown sugar, oil, egg, vanilla, milk join in.
Whisk until the mixture looks glossy.

Pour dry into wet and stir until just combined.
Do not overmix; a few lumps are fine.
The batter should stay thick but spoonable.

Spoon batter into the pan, ¾ full.
This is where the magic begins for Pumpkin Donut Holes (Baked).
Bake times are brief, so stay nearby.

Step 3: Bake, then coat with cinnamon sugar (and brief tips on coating)

Bake 10–12 minutes, or until a toothpick comes out clean.
Let them rest briefly to hold shape.
While they cool, melt butter for coating.

Dip each donut hole in melted butter.
Roll in cinnamon sugar to finish the cozy glow.
The warm coating makes the house smell like fall.

Keep them warm on a rack and serve soon.
They store well for a day or two.
Reheat briefly in a 325°F oven if needed.

Tips for Success

• Measure ingredients accurately for Pumpkin Donut Holes (Baked) texture.
• Don’t overmix; gentle stir keeps tender crumb.
• Fill each cavity about ¾ full for even donuts.
• Bake at 350°F until a toothpick comes clean.
• Let cool briefly before coating in melted butter.
• Toss in cinnamon sugar while donuts are warm.
• Have coating and pan ready before baking finishes.
• Store leftovers airtight; reheat briefly to revive.

Equipment Needed

• Non-stick mini muffin tin or donut hole pan (or a silicone mini tray)
• Mixing bowls: one medium, one small
• Whisk and spatula
• Measuring cups and spoons
• Cooling rack
• Small saucepan or microwave-safe bowl for melted butter
• Optional: pastry brush for coating; parchment paper or silicone mat for pan prep

Variations

Variations keep Pumpkin Donut Holes (Baked) interesting for busy mornings. I love a little flavor remix that still stays cozy and quick. These tweaks let you tailor the bites to your pantry and preferences.

Variations: Dairy-Free Option

For a dairy-free version, swap in dairy-free butter or coconut oil for dipping. The coating stays glossy and rich.

Use almond milk, oat milk, or another plant milk in the batter. The tender crumb stays soft and forgiving.

If you want vegan, replace the egg with 1/4 cup applesauce and add a splash more milk if needed. You’ll still get a cozy, fall aroma.

Gluten-free or alternative flours

Choose a 1:1 gluten-free flour blend for the batter. The texture remains light and crumbly in a good way.

If results feel denser, add 1–2 tablespoons more milk or a touch more oil. A pinch of xanthan gum can help with structure.

Note that bake time stays similar, but check a toothpick at 10–12 minutes since blends vary. Your kitchen will smell like autumn no matter the mix.

Glaze and coating variations to mix up the finish

Stay with the classic cinnamon sugar for timeless coziness. A maple glaze or powdered sugar dusting is a quick switch.

Drizzle dark chocolate over warm holes for a café vibe. Sprinkle chopped nuts for a bit of crunch and color.

Try a thin coconut glaze for a tropical twist while keeping the pumpkin base front and center.

Serving Suggestions

• Serve these Pumpkin Donut Holes (Baked) warm with a side of cinnamon sugar.
• Pair with coffee, chai, or pumpkin spice latte for a comforting pairing.
• Arrange on a rustic platter for a cozy brunch display.
• Add a maple drizzle or whipped cream for extra flair.

Pairings and plating ideas

• Plate with a cinnamon-sugar rim and a dollop of whipped cream.
• Serve with a side of vanilla cream or maple dip.

Make-Ahead and Storage Tips for Pumpkin Donut Holes

These tips help you stay sane on busy days. I love prepping ahead to keep cozy comfort within reach.

Best practice: bake, cool, and store uncoated donut holes.

Coat them when ready to serve for optimal texture and aroma. You can also freeze them for later, then rewarm.

Freezer-friendly method for Pumpkin Donut Holes

Freeze baked donuts on a parchment-lined tray until solid, then transfer to a bag for up to 3 months.

Reheat at 325°F for 6–8 minutes, then coat and enjoy.

FAQs

Can I store Pumpkin Donut Holes overnight and reheat?

Yes. Pumpkin Donut Holes (Baked) store well as leftovers for a short time.
Best served warm the day they are baked. Keep them in an airtight container for up to 2 days.
To reheat, warm in a 325°F oven for 6–8 minutes. If you’re in a rush, microwave briefly.

Can I bake these in a regular muffin tin or a full-size pan?

Yes. You can bake Pumpkin Donut Holes (Baked) in a regular muffin tin.
Fill cups about 2/3 full and bake 14–16 minutes with a toothpick test.
For a full-size pan, bake 18–22 minutes. Let cool slightly before serving.

Are there vegan or gluten-free adaptations for Pumpkin Donut Holes ?

Yes. For vegan, swap the egg for 1/4 cup applesauce.
Add a splash more milk if needed. Use a 1:1 gluten-free flour blend for gluten-free results, with a pinch of xanthan gum for structure.
A dairy-free coating is optional. The cozy flavor stays in Pumpkin Donut Holes (Baked).

Can I substitute applesauce for part of the oil?

Yes. To lighten, replace about half the oil with unsweetened applesauce.
For the 1/4 cup oil, use roughly 2 tablespoons applesauce and 2 tablespoons oil.
The donuts stay moist and tender, and the flavor remains pumpkin-spiced.

Final Thoughts

I truly love how Pumpkin Donut Holes (Baked) make cozy treats possible on busy days.

One-bowl prep, quick bake, and a cinnamon-sugar finish feel like a small victory.

They travel well, reheat gently, and brighten school mornings or late meetings alike.

If you’re feeding picky eaters, these little bites disappear fast and leave smiles.

Grab a batch, bake, coat, and pour hot coffee—mom win, heart full.

I hope this recipe becomes your dependable cozy moment in a busy week.

Remember, exact quantities show at the bottom, and you’ll find comfort in every bite.

Enjoy the aroma, share the joy.

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