Pumpkin Donut Holes

Name: Pumpkin Donut Holes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 24.0
Ingredients: 1 cup canned pumpkin puree; 2 cups all-purpose flour; 1/2 cup granulated sugar; 1/4 cup brown sugar; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon cinnamon; 1/4 teaspoon nutmeg; 1/4 teaspoon ginger; 1/2 teaspoon Diamond Crystal kosher salt; 2 large eggs; 1/4 cup unsalted Kerrygold butter, melted; 1/2 cup milk; 1 teaspoon vanilla extract; 1/2 cup granulated sugar; 1 teaspoon cinnamon

Highlighted under: Gourmet Baking Bliss

For something this simple, it has no right being this good. These pumpkin donut holes come together quickly and taste like they belong in a cafe. I love making them for cozy weekend breakfasts, or just to have a little treat on hand during the week. Honestly, the hardest part is not eating them all before they cool down.

Created by

The Tastycrafter Team

Last updated on 2026-06-03T22:54:19.172Z

I remember the first time I tried making these pumpkin donut holes. I accidentally added too much nutmeg and ended up with a pretty overpowering spice kick, which was definitely not what I was going for. Now I stick to a lighter hand with the spices and the result is much more balanced. It’s a small detail, but it made all the difference.

Over time, I’ve adjusted the recipe to use less sugar as well, letting the pumpkin shine. The best part? They’re super easy to make in batches, so I can grab a few to enjoy with my morning coffee, or send some home with friends. You can also freeze them if you want to have a treat ready to go for those cozy nights in.

Getting the Texture Right for Pumpkin Donut Holes

Getting the right texture for your donut holes is crucial. You want them to be light and fluffy, not dense. When mixing your ingredients, it's important not to overmix. I usually stir until just combined, leaving a few lumps. Trust me, those bits won’t hurt a thing.

If your batter feels a bit thick, it's okay to add a splash more milk. Sometimes I do this if I'm feeling a bit adventurous, and it usually results in a softer texture. Just remember, too much liquid can make them too wet, so add gradually.

Ingredient Notes

I like to use canned pumpkin puree because it's convenient and saves time. You can also roast your own pumpkin if you have some extra time on your hands – just make sure to scoop out all the flesh and purée it well. Honestly, I've used both and no one seems to notice the difference.

For the butter, I always reach for unsalted Kerrygold because I love its rich flavor, but if you only have regular unsalted butter, that works just as well. The key is to melt it without getting it too hot, which can scramble your eggs when you mix everything together.

Ingredients

For the Donut Holes

1 cup canned pumpkin puree
2 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup brown sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/2 teaspoon Diamond Crystal kosher salt
2 large eggs
1/4 cup unsalted Kerrygold butter, melted
1/2 cup milk
1 teaspoon vanilla extract

For the Coating

1/2 cup granulated sugar
1 teaspoon cinnamon

Instructions

Preheat and Prepare the Pan

Preheat your oven to 350°F (175°C) and grease a mini muffin pan. I just use a bit of cooking spray, but you can also use paper liners if you prefer.

Mix the Dry Ingredients

In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, spices, and salt. I like to make sure everything is well mixed so there are no clumps of baking powder later.

Combine the Wet Ingredients

In another bowl, mix the canned pumpkin, eggs, melted butter, milk, and vanilla. It helps if the butter isn’t super hot, or it can cook the eggs a little bit. You just want it melted, not bubbling.

Combine and Fill

Pour the wet mixture into the dry ingredients and stir gently until just combined. It’ll be a bit lumpy, and that’s okay! Overmixing will make them tougher. Fill each muffin cup about 2/3 full, aiming to give each donut hole a nice little dome.

Bake

Bake in the preheated oven for about 15 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them to avoid burning, as oven temperatures can vary.

Cool and Coat

Once they’re done, let them cool for a few minutes in the pan, then pop them out onto a wire rack. While they’re still warm, mix the sugar and cinnamon for the coating, then roll each donut hole in it. The warmth helps the sugar stick better.

Pro Tips

If you want a healthier version, you can substitute some of the flour for whole wheat flour.
These donut holes freeze really well. Just let them cool completely, and then pop them in a freezer bag.
Experiment with different spices if cinnamon and nutmeg aren’t your favorites. Pumpkin pie spice works great too.
Make sure your pumpkin puree is pure and not the sweetened pie filling.

How to Store Pumpkin Donut Holes

To keep your pumpkin donut holes fresh, store them in an airtight container at room temperature. They'll stay soft for about two days, but if you want to enjoy them longer, you can pop them in the fridge – just be warned they might lose a bit of that fresh-baked warmth.

If you end up with leftovers (which doesn't usually happen at my house), you can freeze them as well. I usually lay them out on a baking sheet until they're frozen solid, then toss them in a freezer bag. Just reheat them in the oven or microwave when you're ready for a cozy snack.

Ways to Switch It Up

Feel free to experiment with the spices! If you're not super into ginger or nutmeg, you can leave them out or swap them for something else you like, such as cloves or allspice. Adding a little cocoa powder can give you a pumpkin chocolate mashup that I sometimes crave.

For a fun twist, consider stuffing your donut holes with a cream cheese filling before baking. Just make a simple mixture of cream cheese and sugar, and pump a little into the center of the batter. It’s a bit extra work, but oh boy, it's a delightful surprise!

Questions About Recipes

→ Can I use fresh pumpkin instead of canned?

You can, but I wouldn’t recommend it unless you're really up for the challenge. It takes quite a bit more work and can change the texture.

→ What should I do if my batter is too thick?

Add a little more milk, just a tablespoon at a time, until you get a softer consistency. It shouldn’t be runny, just easily droppable.

→ How do I prevent them from sticking?

Greasing the pan well is key! If they do stick, use a toothpick to gently nudge them out.

→ Can I add chocolate chips?

Absolutely! I sometimes throw in a handful, just be sure to adjust the cooking time a bit if that makes the batter thicker.

→ How long do they last?

They’re best eaten fresh, but will keep for about 3 days in an airtight container. After that, they can start to get dry.