
Soft, spiced mini pumpkin bites baked to tender perfection and rolled in cinnamon sugar — an easy, crowd-pleasing treat for breakfast or dessert.

This batch of baked pumpkin donut holes began as a weekend experiment the first autumn I lived in a tiny rental with a kitchen that barely fit a single person comfortably. I wanted the warm, nostalgic flavors of a fair-style pumpkin donut without the mess and oil of frying. After several trials—tweaking the spice balance, testing different fats, and adjusting baking time—I landed on these pillowy, tender little bites that capture the sweetness of pumpkin pie spices with a soft, cake-like crumb. They’re the kind of thing you serve with a steaming mug of coffee on a crisp morning or pass around at a potluck, and everyone asks for the recipe.
What makes these special is the contrast of textures and simplicity: moist pumpkin batter baked in a mini muffin tin and then dipped in melted butter and generous cinnamon sugar for a glossy, nostalgic finish. The interior is tender and lightly spiced; the exterior has a delicate sugary crust that keeps them feeling indulgent without deep-frying. They’re forgiving to make, travel well, and reheat beautifully. I often double the batch before company arrives and hide a few for mid-afternoon bites—my kids call them "pumpkin poppers" and always clean their plates.
I remember bringing a tray of these to a neighborhood gathering and watching neighbors reach for a second and third piece. The simple cinnamon-sugar coating makes them nostalgic and universally appealing; the first warm bite always starts a conversation—about baking tips, childhood fairs, or favorite autumn memories. They’ve become my go-to when I want something homely but slightly festive.
My favorite thing about these is how forgiving they are: small timing or scoop-size differences rarely ruin the final product. One autumn I baked them in two different pans and still ended up with both batches disappearing within an hour. Everyone seems to enjoy the nostalgic cinnamon-sugar crunch paired with the soft spiced interior.
Store cooled pieces in an airtight container at room temperature for up to 24 hours to maintain the sugar coating’s texture. For longer storage, refrigerate in a sealed container for 3–4 days; bring to room temperature or microwave for a few seconds before serving to restore tenderness. For freezing, arrange in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag and stash for up to 3 months. Reheat from frozen in a 325°F oven for 6–8 minutes or microwave briefly, then refresh the sugar coating if needed.
If you prefer dairy-free, swap the melted butter coating for a neutral oil like coconut or vegetable oil — the sugar will still stick, though the flavor will be slightly different. For a richer crumb, replace 1/4 cup of milk with buttermilk; for a lighter taste, substitute brown sugar with an equal amount of granulated sugar but expect less molasses depth. You can replace canola oil with melted coconut oil or light olive oil 1:1. For gluten-free, use a 1:1 gluten-free flour blend and add 1/4 teaspoon xanthan gum if your blend doesn’t contain it.
Serve warm with coffee, cider, or hot chocolate for a cozy breakfast or dessert station. Arrange on a platter with a small bowl of maple glaze or cream cheese dip for dipping, or dust lightly with powdered sugar for a softer finish. Garnish with chopped toasted pecans or a drizzle of melted white chocolate for parties. These mini bites also pair beautifully with spiced mascarpone or a dollop of whipped cream for an elevated dessert course.
Fried pumpkin doughnuts are a fall fair staple in many parts of North America, where pumpkin and warm spices herald the harvest season. This baked approach mirrors that heritage but adapts the technique to the modern preference for lower-fat and more home-friendly methods. The spice mix used here—cinnamon, nutmeg, allspice, and cloves—reflects classic New England autumn flavors and evokes the scent and taste of pumpkin pie without needing special equipment or deep frying.
In late autumn, intensify the spices by adding 1/4 teaspoon ground ginger for a gingerbread note, or swap the cinnamon-sugar coating for a maple glaze during Thanksgiving. For summer gatherings, omit the pumpkin puree and replace with an equivalent amount of applesauce plus a pinch more cinnamon for a light apple version. For holiday parties, roll in finely chopped toasted nuts or crystallized ginger for a festive crunch.
To prep for the week, bake a double batch and portion into single-serving containers for grab-and-go breakfasts. Keep the sugar coating separate in a small bag and dip just before serving to keep the coating crisp. If packing for lunches, include a small napkin or parchment square to absorb any surface moisture. For large events, bake multiple tins and keep warm on a baking sheet in a 200°F oven for up to 20 minutes before serving to maintain warmth without drying them out.
These baked pumpkin mini bites have become a fall staple in my household; they’re simple, approachable, and full of seasonal charm. I hope they become a small ritual for you too—whether as a weekend indulgence, a hostess offering, or a comforting after-school snack.
Measure flour by spooning into the cup and leveling with a knife to avoid a dense texture.
Do not overmix the batter; stir until the dry ingredients are just incorporated to keep the crumb tender.
Coat the mini cakes while they're still warm for the best adhesion of butter and cinnamon sugar.
Test doneness at 10 minutes — a toothpick should come out clean or with a few dry crumbs.
Freeze cooled pieces on a baking sheet first, then transfer to a freezer bag to prevent sticking.
This nourishing baked pumpkin donut holes recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
This Baked Pumpkin Donut Holes recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat oven to 350°F. Spray a 24-cup mini muffin tin with baking spray or brush lightly with oil to prevent sticking.
In a medium bowl whisk together the flour, baking powder, salt, cinnamon, nutmeg, allspice, and ground cloves until evenly combined.
In a large bowl whisk canola oil with light brown sugar until smooth. Add the egg and vanilla and beat until combined. Whisk in pumpkin puree and milk until homogeneous.
Add the dry ingredients to the wet and stir gently until just combined. Use a small scoop or teaspoon to evenly divide batter among the prepared mini muffin cups.
Bake at 350°F for 10–12 minutes. Check with a toothpick — it should come out clean or with a few dry crumbs. Tops should spring back lightly.
While baking, melt butter in a shallow bowl and mix granulated sugar with cinnamon in another. Let muffins cool 2 minutes in the tin, then dip in butter and roll in cinnamon sugar to coat.
Serve warm or at room temperature. Store cooled pieces in an airtight container at room temperature for 24 hours, refrigerate up to 4 days, or freeze up to 3 months.
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This recipe looks amazing! Can't wait to try it.
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