Pumpkin Donut Holes

Last Updated on February 22, 2025 by Allison Lancaster

Pumpkin Donut Holes are an easy way to get your pumpkin spice fix this fall! They’re soft and fluffy, dipped in a simple sugar glaze, and will be ready for you and the family to enjoy in less than 20 minutes! 

September and October are generally considered the “fall months”, although I am not going to lie: I grab a pumpkin spice latte the moment they come out in August!

With fall comes delicious pumpkin spice coffee and my favorite: pumpkin breakfast recipes.

One of our favorite fall treats around here is donuts. We love just about every kind and flavor, but when fall arrives, for an extra special treat, pumpkin spice donut holes are the most requested. These donuts are so easy to make with simple pantry ingredients.

Since this is a baked pumpkin donut recipe, these fall-inspired treats are healthier than traditional fried donuts while still totally finger-licking good!

Pumpkin Donut Holes Ingredients & Substitutions:

Flour – I’ve used all-purpose flour, but you could use a gluten-free alternative such as Bob’s Red Mill or King Arthur for a gluten-free alternative. 

Salt – A standard ingredient in baking that can be omitted if you use salted butter in this recipe. 

Baking Powder – Always check the expiry date for this ingredient to ensure a good rise in the baked donut holes. 

Pumpkin Pie Spice – This is a key ingredient that adds a warm spice flavor to most fall-inspired treats. You can easily make your own pumpkin pie spice blend by combining equal parts of cinnamon, nutmeg, ground ginger, and cloves, or follow a recipe here!

Brown Sugar – Brown sugar adds moisture to these donut holes and a caramelized flavor to baked treats. You could also use light brown sugar. 

Granulated White Sugar – Granulated sugar adds sweetness and helps the baked donuts form a crispy outer edge. I don’t recommend using only white sugar or brown sugar in this recipe, as both types of sugar play equally important roles. 

Melted butter – You can use salted or unsalted butter. When using salted butter, omit the salt called for above. 

Eggs – Bring to room temperature before combining with the rest of the ingredients. I personally prefer to use large eggs for this recipe.

Pumpkin puree – Another key ingredient to this recipe which is why you should choose a high-quality brand, such as Libby’s pumpkin puree. You can also make your own pumpkin puree from roasted or steamed chopped pumpkin that is then blended until smooth. Two cups of fresh pumpkin puree are about one can of store-bought pumpkin puree. 

Glaze – This simple glaze is made with powdered sugar, milk, and pumpkin pie spice. Consider other toppings such as a light dusting of powdered sugar, pumpkin spice cream cheese frosting, a drizzle of melted chocolate, caramel sauce, a dollop of whipped cream, or dip your freshly baked donut holes in cinnamon sugar (½ cup of granulated sugar with 1 teaspoon of cinnamon). 

How To Make These Pumpkin Donut Holes

• Gather your kitchen essentials, including a medium bowl and a large mixing bowl, a mini muffin tin (preferably non-stick), a cookie scoop, a whisk, and a spatula. 
• Preheat your oven and prepare a mini muffin pan.
• Combine the dry ingredients in a large bowl.
• Melt butter and add the wet ingredients. Mix until the batter is smooth.
• Using a cookie scoop, pour the mixture into a mini muffin pan, or greased donut pan for larger donuts, and bake for 10-12 minutes. (Your cooking times may vary a bit with the larger donuts).
• While the donut holes are baking, prepare the sugar glaze in a medium mixing bowl. 
• Remove the freshly baked pumpkin donut holes from the oven and allow them to cool on a paper towel or wire rack. Once cooled, dip them in glaze and serve.

Serve

These pumpkin donuts are best served right after baking, once cooled and dipped in the sweet glaze. It’s also possible to bake the donuts the night before and add the glaze the next morning or day just before serving. 

The pumpkin holes are also scrumptious when dusted with powdered sugar, or topped with pumpkin spice cream cheese frosting, chopped nuts, or a drizzle of melted chocolate!

How To Store Pumpkin Donut Holes

These pumpkin donut holes are best served immediately. Store leftover pumpkin donut holes in an airtight container at room temperature for 1-2 days or in the fridge for up to 1 week. 

These pumpkin donut holes can also be stored in the freezer for up to 2 months. Thaw them at room temperature or in the fridge overnight.

Reheat cold leftover pumpkin donut holes in the microwave or in a preheated oven at 350F for 4-5 minutes, wrapped individually in aluminum foil to prevent the donut from drying out and the glaze from melting.

Recipe FAQ’s:

Other Easy Pumpkin Recipes You’ll Love

• 3-Ingredient Pumpkin Pecan Cinnamon Rolls
• 3 Ingredient Pumpkin Muffins
• Pumpkin Chocolate Chip Cookies
• Pumpkin Bread
• Pumpkin Cake with No-Bake Cheesecake Layer

I hope you enjoy this easy and delicious recipe for pumpkin donut holes! If you try it, please come back and leave me a comment letting me know how you liked it.

Pumpkin Donut Holes Recipe:

Continue to Content

Pumpkin Donut Holes

Yield: 24

Prep Time: 5 minutes

Cook Time: 8 minutes

Total Time: 13 minutes

Pumpkin Donut Holes are an easy way to get your pumpkin spice fix this fall! They’re soft and fluffy, dipped in a simple sugar glaze, and will be ready for you and the family to enjoy in less than 20 minutes! 

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Ingredients

For Donuts Holes

• 1 1/2 cups flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons pumpkin pie spice
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1/2 cup butter melted
• 2 large eggs
• 2 cups pumpkin puree

For The Glaze

• 1 cup powdered sugar
• 3 teaspoons milk
• Pinch pumpkin pie spice

Instructions

1. Preheat the oven to 350 degrees. Grease a mini muffin pan with cooking spray. Set aside.
2. In a large mixing bowl, combine flour, salt, baking powder, baking soda, pumpkin pie spice, granulated sugar and brown sugar.
3. Mix in butter, eggs and pumpkin puree until smooth.
4. Use a spoon or cookie scoop to fill each muffin cup with batter, ¾ of the way. Bake for 8 minutes.
5. While baking, whisk together powdered sugar and milk for the glaze until smooth. Add a pinch of pumpkin pie spice.
6. Remove donut holes from the oven and allow to cool completely on a cooling rack. Once cooled, dip each one into the glaze and return to the cooling rack. After each one is glazed, place the cooling rack in the refrigerator to harden completely.

Notes

• If the glaze is too thick add more powdered sugar until it’s the right consistency. A thin glaze will drip right off the donut holes.
• You can skip the glaze to avoid the extra hassle and the donut holes will taste just as good.
• Store in an airtight container in the refrigerator for 3-5 days.

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Nutrition Information:

Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 125Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 26mgSodium: 156mgCarbohydrates: 20gFiber: 1gSugar: 13gProtein: 2g