Pumpkin Donut Holes baked

Hand to God, these baked donut holes taste like fried donut holes. I don’t know how I did it. There were several versions, but the last one just popped. I sent the recipe to my Mom to try, and she agreed. It’s not just the cinnamon-sugar coating (which all donuts should have, am I right?); there’s a creaminess to the muffins. It’s unbelievable. Until you try it!

I’m not one to shy away from frying anything (pickles?, ice cream?, veggies?), but in the interest of getting donuts in my face faster, a baked version can really save the day.

Baked pumpkin donut holes, small batch

I’m not even going to cloud up this recipe with 300 words on why you should make it. I’m just going to say ‘DO IT’ and trust that you will. You won’t regret it.

Happy pumpkin season, friends!

{This recipe just uses 1 egg white; be sure to check my recipe to use the leftover egg yolk!}

Yield: 9

Pumpkin Donut Holes

Pumpkin Donut Holes
Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes


  • 4 tablespoons unsalted butter, softened
  • 1/3 cup granulated sugar
  • 1 large egg white
  • 1/4 cup canned pumpkin puree
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup milk

For the coating:

  • 4 tablespoons unsalted butter, melted
  • 2 tablespoon cinnamon
  • 1/3 cup granulated sugar


  1. Preheat the oven to 350.
  2. Spray 9 cups in a mini muffin pan with cooking spray.
  3. In a medium bowl, beat together the softened butter and sugar until fluffy, about 2-3 minutes.
  4. Beat in the egg white and pumpkin puree.
  5. In a small bowl, whisk together the flour, baking powder and salt.
  6. Add 1/3 of the dry ingredients to the wet, mixing just to combine.
  7. Add half of the milk, mix well.
  8. Add another 1/3 of the dry ingredients, stirring to combine, followed by the last 1/2 of the milk. Finally, stir in the the last of the dry ingredients.
  9. Divide the mixture into 9 of the mini muffin cups. Do not make more than 9 muffins--pile the dough into the pan evenly.
  10. Bake for 12-13 minutes, until a toothpick inserted comes out clean.
  11. Let the muffins cool in the pan while making the coating: melt the butter and place into a small bowl for dipping.
  12. Stir the cinnamon and sugar together in a shallow bowl for dipping.
  13. Dip each muffin generously in butter, and then roll in the cinnamon-sugar mixture.
  14. Serve immediately, but will keep for 1 day covered on the counter.