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Pumpkin Donut Holes are little baked bites of pumpkin spice cake dipped in a shiny chocolate glaze, and they are dangerously poppable. I made a batch on a *cool September morning* and Maddie and Lizzie inhaled them faster than I could glaze them. If you love our baked cake donuts, these easy pumpkin ones bake up in a mini muffin tin in just minutes, no frying required.
They are soft, cozy, and coated in chocolate, basically fall in one perfect bite.
Pumpkin Donut Holes Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 7 minutes
- ⏳ Total Time: 17 minutes
- 🍽️ Serving: 18 servings
- ⚡ Calories: 81kcal
- 🌶️ Flavor Profile: Warm pumpkin spice cake with a sweet chocolate glaze
- ✋ Difficulty: Easy, a quick no fry bake like our easy pumpkin snack cake
Quick Answer
Mix the dry ingredients, then stir in pumpkin puree, butter, egg, sugar, milk, and vanilla to make a soft batter. Fill a greased mini muffin tin halfway and bake the Pumpkin Donut Holes at 350 degrees for about 7 minutes. Dip the tops in a quick chocolate glaze and let them set.
Jump to:
- Pumpkin Donut Holes Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Pumpkin Donut Holes
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Pumpkin Donut Holes FAQs
- Other Recommended Fall Pumpkin Recipes
- Chocolate Glazed Pumpkin Donut Holes
Why This Recipe Works
Click to see the technique science
- Baked, not fried. These bake in a mini muffin tin, so you get all the flavor of pumpkin donuts with none of the mess or oil of frying.
- Real pumpkin and spice. Pure pumpkin puree and pumpkin pie spice give every bite that classic, cozy fall donut flavor.
- Ready in under 20 minutes. Mini donut holes bake in just 6 to 7 minutes, so you can go from craving to snacking fast.
- An easy chocolate glaze. A quick microwave chocolate glaze sets up shiny and firm, adding just the right amount of sweetness.
- Perfectly poppable. Their little size makes them fun to share, great for parties, lunchboxes, and grabbing on the go.
Why You’ll Love This Recipe
- They are soft, cakey, and coated in chocolate, everything you want in a fall treat.
- They come together in one bowl and bake in minutes, a lot like our pumpkin chocolate chip cupcakes.
- The whole batch disappears fast, so you may want to make a double.
Key Ingredients
Here is a quick look at the simple ingredients that make these Pumpkin Donut Holes so easy and so good.
- Pumpkin Puree: Use pure canned pumpkin, not pie filling, for real pumpkin flavor and a soft, moist crumb.
- Pumpkin Pie Spice: The warm blend of cinnamon, ginger, nutmeg, and clove that makes these taste like fall.
- Flour, Sugar, and Baking Powder: The simple pantry base that gives the donut holes their light, cakey texture.
- Chocolate Chips: Melted into a quick glaze for that shiny chocolate coating, a lot like the topping on our baked cake donuts.
- Butter, Egg, and Milk: The wet ingredients that bring the batter together soft and tender.
See recipe card for exact quantities.
Variations and Substitutions
These Pumpkin Donut Holes are easy to customize. Here are a few tasty twists to try.
- Cinnamon sugar: Skip the chocolate and roll the warm donut holes in cinnamon sugar instead.
- Maple glaze: Swap the chocolate for a simple maple or vanilla glaze for a classic donut look.
- Add chips: Stir mini chocolate chips right into the batter for extra chocolate in every bite.
- Sprinkle on top: Add fall sprinkles or chopped pecans to the glaze before it sets.
- More pumpkin treats: If you love these, try our pumpkin monkey bread next.
How to Make Pumpkin Donut Holes
- In a bowl, whisk together the flour, pumpkin pie spice, baking powder, and salt.
- Add the pumpkin puree, melted butter, egg, sugar, milk, and vanilla, and stir until you have a smooth batter.
- Fill the cups of a greased mini muffin tin about halfway with the batter.
- Bake at 350 degrees for 6 to 7 minutes, until a toothpick inserted in the center comes out clean. Let them cool.
- For the glaze, microwave the chocolate chips, butter, and corn syrup in short bursts, stirring until smooth and glossy.
- Dip the tops of the cooled donut holes into the chocolate glaze and set them on a wire rack until the glaze firms up.
Recipe Tips & Tricks
- Do not overfill the tin. Fill each cup about halfway so the donut holes bake up round instead of overflowing.
- Grease the pan well. A well greased mini muffin tin means the donut holes pop right out without sticking.
- Watch the bake time. Mini donut holes bake fast, so start checking at 6 minutes to keep them soft and moist.
- Cool before glazing. Let the donut holes cool so the chocolate glaze sets up shiny instead of sliding off.
- Stir the glaze smooth. Microwave in short bursts and stir well so the chocolate melts evenly without scorching.
- Set on a rack. Let the dipped donut holes firm up on a wire rack so the glaze hardens cleanly.
Serving Ideas and Suggestions
These Pumpkin Donut Holes are perfect for fall mornings with a cup of coffee, or as a fun after school snack the kids can grab by the handful.
Pile them on a plate for a party or brunch spread alongside our pumpkin monkey bread and a batch of pumpkin cinnamon rolls for the coziest fall table.
They also make a cute homemade treat to share. Box some up next to our easy pumpkin danish for a sweet fall gift.
Store leftovers in an airtight container at room temperature for a couple of days. They are best fresh, a lot like our pumpkin chocolate chip cupcakes.
Pumpkin Donut Holes FAQs
A mini muffin tin gives these Pumpkin Donut Holes their classic round shape, but you can bake the batter in a regular muffin tin for larger pumpkin muffins. Just add a few minutes to the bake time.
Overmixing the batter can make Pumpkin Donut Holes dense. Stir just until the ingredients come together, and measure your flour lightly so you do not pack in too much.
Stick with pure pumpkin puree, not pumpkin pie filling. Pie filling has added sugar, spices, and extra moisture that can throw off the texture of these Pumpkin Donut Holes.
Store Pumpkin Donut Holes in an airtight container at room temperature for up to two days. If your kitchen is warm, keep them in the fridge so the chocolate glaze stays set.
Yes. Freeze the baked, unglazed Pumpkin Donut Holes for up to two months. Thaw at room temperature and add the chocolate glaze fresh before serving.
These Pumpkin Donut Holes are baked in a mini muffin tin, not fried. That makes them quicker, less messy, and a little lighter than traditional fried donut holes.
Looking for your next pumpkin treat? Try our pumpkin sheet cake for another easy fall favorite.
Round out your pumpkin baking list with these cinnamon sugar pumpkin snickerdoodles.
Keep the fall baking going with these soft pumpkin oatmeal cookies and their sweet glaze.
Pumpkin fans, these flaky pumpkin hand pies taste like tiny pumpkin churros.
For a fruity baked treat, my pink strawberry donuts start with cake mix and real strawberry puree.
Chocolate Glazed Pumpkin Donut Holes
Ingredients
Pumpkin Donut Holes
- 3/4 Cup Flour
- 1 teaspoon pumpkin pie spice
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 Tablespoon melted unsalted butter
- 1 egg room temp
- 1 teaspoon vanilla extract
- 1/4 Cup granulated sugar
- 2 Tablespoons milk
- 2 Tablespoons 100% pure pumpkin puree
Chocolate Ganache
- 1/2 Cup chocolate chips I used milk chocolate
- 2 Tablespoons unsalted butter
- 2 teaspoons light corn syrup
- 2 teaspoons water
Instructions
Pumpkin Donut Holes
- Preheat oven to 350 degrees. In a medium sized bowl, mix the flour, pumpkin spice, baking powder and salt until combined. Set aside.
- In small bowl, mix the remaining ingredients until fully combined. Mix the wet ingredients into the dry and mix until there are no more lumps. Do not over mix!
- Fill a greased mini muffin tin half way up. Bake for 6-7 minutes until a toothpick inserted in the center comes out clean. Immediately pop out donuts onto wired rack and let cool completely.
Chocolate Ganache
- Place all ingredients into a microwave safe bowl. Cook for 20 seconds, stir until everything is melted and combined, cook an additional 20 seconds if not fully melted.
- Let mixture cool slightly and dip the tops of the donuts into the glaze. Place back on wired rack ganache side up. Serve and enjoy!
Nutrition
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Wow these look delicious! Happy I saw your recipe on Let’s Get Real Friday Party. Have a great weekend.