These Pumpkin Spice Donut Holes are baked, fluffy, and rolled in sweet cinnamon sugar for the ultimate cozy fall treat. Ready in under 30 minutes, they’re gluten-free, perfectly spiced, and guaranteed to satisfy your pumpkin cravings.

Pumpkin Donut Holes

These Pumpkin Spice Donut Holes are the kind of cozy fall treat that makes you want to put on a chunky sweater, light a candle, and pretend you live inside a Hallmark movie.

They’re soft, fluffy, and rolled in the most addictive cinnamon sugar coating — basically little bites of pumpkin spice heaven.

The best part? They’re baked, not fried, and come together in under 30 minutes… so yes, you can totally whip up a batch on a random Tuesday when the pumpkin craving hits.

If you love pumpkin recipes you may also enjoy my Gluten-Free Pumpkin Chocolate Chip Cookies or my Pumpkin Spice Energy Balls.

Simple Ingredients You Need For The Pumpkin Donut Holes Recipe

You will need the following ingredients listed below to make this perfect fall breakfast or snack (the exact measurements, nutritional information and full recipe are in the printable recipe card at the bottom of the post):

Donut Holes

Gluten-free all-purpose flour – Swap for regular all-purpose if you’re not gluten-free.
Monkfruit brown sugar – Light or dark brown sugar works as well.
Baking powder – Helps them rise and stay fluffy.
Kosher salt – Balances the sweetness and enhance the flavors.
Pumpkin pie spice – You can use a mix of cinnamon, nutmeg, ginger, and cloves if needed.
Egg – Large, at room temperature.
Pumpkin puree – Be sure to use pure pumpkin, not pumpkin pie filling.
Whole milk – Dairy-free milk can be used if preferred.
Vanilla extract – Adds depth to the flavor.
Unsalted butter – Melted for mixing in.

Cinnamon Sugar Mixture For Coating

Unsalted butter – Melted for dipping.
Granulated sugar – For sweetness.
Ground cinnamon – For that classic donut flavor.

How To Make The Baked Pumpkin Donut Holes

Preheat the oven to 375°F (190°C). Lightly grease a mini muffin pan with cooking spray and set aside.
Mix the dry ingredients – In a medium bowl, whisk together the flour, monkfruit brown sugar, baking powder, pumpkin pie spice, and salt.
Combine the wet ingredients – In a separate large bowl, whisk the egg. Add pumpkin puree, milk, and vanilla, and mix until smooth.
Bring it together – Stir the dry mixture into the wet ingredients until just combined. Fold in the melted butter until evenly incorporated.
Fill the pan – Spoon about 1 tablespoon of batter into each mini muffin tin. Can use a small cookie scoop to make them more round.
Bake for 10–12 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool slightly – Let the donut holes rest for a few minutes in the pan before transferring to a wire rack.
Make the coating – In a shallow dish, combine the sugar and cinnamon. Melt the butter in a separate bowl.
Coat the donuts – Dip each donut hole in the melted butter (shake off excess), then roll in the cinnamon sugar until fully coated.
Serve & enjoy – Best eaten warm, but still delicious at room temperature.

Tips And Tricks For Best Results

Don’t overmix the batter — this keeps the donut holes light and tender.
Coat while still slightly warm so the cinnamon sugar sticks better.
Store leftovers in an airtight container at room temperature for 2–3 days.

Faqs

Can I use regular all-purpose flour instead of gluten-free?

Yes — just swap it 1:1 with regular all-purpose flour if you don’t need them to be gluten-free.

Can I make these golden brown donut holes dairy-free?

Absolutely. Use a dairy-free milk alternative and swap the butter for vegan butter or coconut oil.

Can I use coconut sugar, regular brown sugar or white sugar instead of the monk fruit?

Yes — coconut sugar or light brown sugar work well and will give a similar flavor. White sugar will make them slightly less rich in taste.

How should I keep the leftover pumpkin donut holes?

Keep them in an airtight container at room temperature for 2–3 days. You can also store in the refrigerator for up to 5 days.

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Pumpkin Donut Holes (Gluten-Free)

These Pumpkin Spice Donut Holes are baked, fluffy, and rolled in sweet cinnamon sugar for the ultimate cozy fall treat. Ready in under 30 minutes, they’re gluten-free, perfectly spiced, and guaranteed to satisfy your pumpkin cravings.

Prep Time15

Cook Time10

Total Time25

Course: Dessert

Cuisine: American

Servings: mini donut holes

Calories: 104kcal

Author: Bailey Campbell

Ingredients

For the donut holes

1 ½ cups gluten-free all-purpose flour
½ cup monkfruit brown sugar or regular brown sugar
1 ½ tsp baking powder
2 tsp pumpkin pie spice
Pinch of kosher salt
1 large egg
¾ cup pumpkin purée not pumpkin pie filling
½ cup whole milk or almond/oat milk
2 tsp vanilla extract
2 tbsp unsalted butter melted

For the cinnamon sugar coating

½ cup unsalted butter melted
1 ¼ cups granulated sugar
1 ½ tsp ground cinnamon

Instructions

Preheat the oven to 375°F (190°C). Lightly grease a mini muffin pan with cooking spray and set aside.
Mix the dry ingredients – In a medium bowl, whisk together the flour, monkfruit brown sugar, baking powder, pumpkin pie spice, and salt.
Combine the wet ingredients – In a separate large bowl, whisk the egg. Add pumpkin puree, milk, and vanilla, and mix until smooth.
Bring it together – Stir the dry mixture into the wet ingredients until just combined. Fold in the melted butter until evenly incorporated.
Fill the pan – Spoon about 1 tablespoon of batter into each mini muffin tin. Can use a small cookie scoop to make them more round.
Bake for 10–12 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool slightly – Let the donut holes rest for a few minutes in the pan before transferring to a wire rack.
Make the coating – In a shallow dish, combine the sugar and cinnamon. Melt the butter in a separate bowl.
Coat the donuts – Dip each donut hole in the melted butter (shake off excess), then roll in the cinnamon sugar until fully coated.
Serve & enjoy – Best eaten warm, but still delicious at room temperature.

Nutrition

The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.

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More Pumpkin Recipes For Pumpkin Season You May Like To Try!

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