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Welcome! Looking for a recipe?

Breakfast Donuts Starters Sweet Sweets Truffles and Little Bites

Baked Pumpkin Donut Holes

Satisfy your pumpkin and donut craving with these soft, buttery baked donut holes with cinnamon sugar, easily made in a mini muffin pan!

Baked Pumpkin Donut Holes – Soft, buttery baked donut holes with cinnamon sugar, made in a mini muffin pan! | thecomfortofcooking.com

It’s fall, y’all! Tomorrow it’s official – my favorite season begins and I can finally start stowing away my summer essentials. Bring on the sweaters, boots and big mugs of gingerbread spice tea! Ohhh, how I love that stuff. Warms you to the bone.

In a week, we’re headed to a cozy lake house in Massachusetts with my folks, and I can’t wait! You can bet I’ll be making a batch of these delicious baked pumpkin donut holes to share. Or, to not share. That is the question.

Simple to make and soft, cakey and rich with buttery goodness, these baked delights are a tasty and (mostly) guilt-free way to welcome the best season ever. And, let’s just be honest, it’s impossible to stop at one. Or twenty. Try them for yourself!

Craving more? Keep in touch on Facebook, Twitter, Pinterest and Instagram for new post updates and more. You can also check out my FAQ page, or contact me with any questions or inquiries!

Print Recipe

Baked Pumpkin Donut Holes

Yield: Makes 24 donut holes (mini muffins)

Ingredients:

For the Donuts:

1 3/4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon allspice

1/8 teaspoon ground cloves

1/3 cup canola oil

1/2 cup light brown sugar

1 large egg

1 teaspoon vanilla extract

3/4 cup canned pumpkin puree (not pumpkin pie filling)

1/2 cup milk

For the Coating:

4 tablespoons unsalted butter, melted

2/3 cup granulated sugar

1 1/2 tablespoons cinnamon

Directions:

Preheat oven 350° F. Spray one 24-cup or two 12-cup mini muffin tins with baking spray and set aside.

In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, allspice and cloves. In a separate large bowl whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until smooth. Add dry ingredients to wet ingredients and mix until just combined.

Divide batter evenly among muffin cups. Bake for 10-12 minutes, or until a toothpick comes out clean.

While the muffins bake, melt butter in one bowl and combine granulated sugar and cinnamon in another bowl. Remove muffins from oven and cool for 2 minutes. Dip each muffin in melted butter, then roll in cinnamon sugar to coat. Serve muffins warm or at room temperature.

Enjoy!

Adapted from Two Peas and Their Pod

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26 Comments

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Comments

  1. Laura (Tutti Dolci) says

    September 21, 2012 at 6:16 am

    I need these in my life, Georgia! They look simply irresistible!

  2. Paula @ Vintage Kitchen says

    September 21, 2012 at 11:14 am

    Gorgeous! I made pumpkin puree last night. Perfect for recipes like this one!

  3. Elizabeth@ Food Ramblings says

    September 21, 2012 at 1:19 pm

    found my breakfast for tomorrow!

  4. Christina @ This Woman Cooks! says

    September 21, 2012 at 3:14 pm

    These are too good to be true! Great post to start off the new season tomorrow :)

  5. Jessica Dasilva says

    September 21, 2012 at 7:11 pm

    I’m all over these. I love anything pumpkin!

  6. yummychunklet says

    September 21, 2012 at 8:54 pm

    I have some leftover pumpkin from a bread recipe, so I’ll have to make these tasty donut holes!

  7. Paula says

    September 22, 2012 at 1:37 am

    SQUEAL!!!! You do make the best donuts and donut holes :)

  8. john@kitchenriffs says

    September 23, 2012 at 1:11 am

    Fall is my favorite season too! Love this dish. I love donuts, but the calories! This recipe looks much healtheir, and a great way to use pumpkin. Good stuff – thanks.

  9. SkinnyMommy says

    September 24, 2012 at 3:41 am

    Oh wow these look amazing!

  10. Chung-Ah | Damn Delicious says

    September 24, 2012 at 5:40 am

    This is the perfect way to kick off fall! I’ll have to make these and then eat them all, of course.

  11. The Food Hound says

    September 26, 2012 at 12:58 am

    I let myself go to Dunkin once every fall to get a whole box of their pumpkin munchkins, but now I can make them on my own!! I bet they taste exactly like the real thing, if not better!!

  12. Teri says

    September 26, 2012 at 1:37 am

    These were amazing! My husband inhaled them :) He said these were a definite keeper. Thank you so much for sharing this!

  13. Sandie@afoodieaffair.com says

    October 2, 2012 at 1:01 am

    Oh Georgia… I made these on the weekend. They were delicious! Perfect for a Fall weekend here in the Northeast! Great recipe!

  14. Erin @ Texanerin Baking says

    October 10, 2012 at 6:39 pm

    These are SO good! I’ve made them before and love them. So so tasty. :)

  15. Laura says

    October 10, 2012 at 10:38 pm

    Hi, I am new to your blog, love the look and cannot wait to try these! Was wondering if you think these would freeze well?

  16. Georgia | The Comfort of Cooking says

    October 10, 2012 at 10:40 pm

    I haven’t frozen them myself, but I think if you just froze them without the butter and cinnamon-sugar coating, they would be fine. Coat them before serving though.

  17. Kate says

    October 17, 2012 at 3:27 pm

    I these last night…they are so good! I am wondering how long do you think they are good for? I already coated them so I don’t want to freeze them but if I put them in an air-tight container will they last a few days? Thanks!

  18. Georgia | The Comfort of Cooking says

    October 17, 2012 at 5:53 pm

    They will last about 2 days in a container, but the donut holes will lose their crispness from the cinnamon sugar after the first day.

  19. Erica says

    November 6, 2012 at 5:25 pm

    I made these this past weekend and they were SUCH a hit! Thank you so so much!

  20. Damian says

    November 17, 2013 at 7:28 pm

    Outstanding – my wife just made these and I have to stop myself. I’ve eaten 4 already and going back for 2 more. My only comment is on the amount of sugar at the end – too much sugar masks the actual flavor of the cake. My wife rolled them in the sugar – a bit too much (but easily solvable by brunching the sugar off) – just dipping the tops is the right way to go. Big winner.

  21. Ivette says

    November 24, 2013 at 10:08 am

    I made these last night and they were amazing!!! They are soo good with or without the cinnamon sugar! AND, they taste even better this morning. I have never made a dessert that actually tasted better one day old.

    This was my test run pre- thanksgiving and they were SO good that they are officially going in my holiday recipe book. I cant wait to make them again Thursday (because my husband and I ate the entire “test” batch last night)!!! :)

    Thanks!

  22. Bill says

    November 26, 2013 at 12:23 pm

    Wow! These look absolutely delicious. I’m thinking breakfast with a big cup of cappuccino! Great post, Georgia!

  23. Deb says

    November 26, 2013 at 7:01 pm

    I love this recipe and have made it numerous times. My issue is that they get really soggy if they’re not eaten right away. Is there some trick to storing them? Thanks!

    • Georgia — November 26th, 2013 @ 8:13 pm

      Because of the butter coating that’s bound to happen, so you can roll them and coat them in the cinnamon-sugar just before serving if you want to avoid it.

  24. MAE says

    November 3, 2015 at 10:05 am

    Had these last night and they were great! Everyone loved them. I’m going to try cream cheese icing with them.

  25. Jed says

    September 28, 2017 at 6:32 pm

    Thanks for all of your efforts on this site. Kim loves making time for research and it is easy to see why. Most of us know all regarding the compelling method you provide informative techniques by means of this web blog and as well as improve participation from other people on that situation while our child is understanding so much. Take pleasure in the rest of the new year. You’re conducting a first class job.

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Welcome to The Comfort Kitchen. Simple, scrumptious comfort food recipes with a twist is what you’ll find here, some indulgent and some light, but always fresh, frugal and family friendly. Thanks for visiting! (read more)

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