This recipe is my go-to for quick autumn gatherings and last-minute brunches. I discovered these bite-sized pumpkin treats the first October I wanted something cozy but not fussy: I had a can of pumpkin, pantry staples, and a craving for something warm and spiced. The first batch disappeared before I had a chance to take a proper photo—my family and neighbors kept coming back for more, and these tiny rounds became the thing I bring to potlucks when I want instant good reviews. They’re soft inside, lightly cakey, and the cinnamon-sugar coating gives each one a crunchy, buttery kiss that makes them addictive. What makes these special is how uncomplicated the technique is. This is not a yeast dough, so there’s no rise time and no proofing to worry about—just a simple batter, portion into a mini muffin tin, and a short bake. The texture is tender but not gummy, thanks to a balanced ratio of oil and pumpkin puree. The pumpkin adds moisture and that cozy, autumnal flavor without weighing the bites down. I like to think of them as the dessert equivalent of a warm hug: easy to produce in large quantities, portable, and impossible to resist.

Ingredients

• All-purpose flour: Use 1.5 cups. I prefer a trusted brand like King Arthur or Gold Medal for consistent texture; spoon into the cup and level off to avoid packing too much into the measure. Flour provides structure while keeping the bite tender rather than dense.
• Baking powder: 1 teaspoon. Fresh leavening ensures a light crumb—if your baking powder is older than 6 months, swap it out for reliable lift.
• Pumpkin pie spice: 1 tablespoon. This blend of cinnamon, nutmeg, ginger, and cloves is the star of the aroma; use a fresh jar or mix your own if you prefer a stronger cinnamon note.
• Salt: 1/2 teaspoon. A small amount sharpens the flavors and balances sweetness.
• Neutral oil: 1/2 cup. I used avocado oil for a clean, mild flavor; vegetable or light olive oil also work. Oil keeps the texture moist and tender without chilling like butter can.
• White sugar: 1/2 cup. This gives sweetness and helps with browning; if you want a deeper flavor, swap half for brown sugar.
• Egg: 1 large. Adds structure and helps emulsify the batter for even texture.
• Pumpkin puree: 1/3 cup. Use canned 100% pumpkin or homemade puree; avoid pumpkin pie filling, which contains added spices and sugar.
• Milk of choice: 1/3 cup. Whole milk adds richness but any milk—dairy or plant—will work. Almond or oat milk yield slightly different mouthfeels but are fine substitutes.
• Vanilla extract: 1 teaspoon. A finishing note that rounds the spice and adds warmth.
• Coating: Melted butter 1/4 cup, 1/2 cup white sugar, and 1 tablespoon ground cinnamon mixed together for rolling—this creates the classic cinnamon-sugar finish.

Instructions

Preheat and prepare: Preheat the oven to 350°F and spray a mini muffin tin liberally with non-stick spray or brush with a little oil. This temperature gives even bake and gentle rise for the small portions. If your oven runs hot, check at 9 minutes to avoid over-browning. Whisk dry ingredients: In a medium bowl, whisk together 1.5 cups all-purpose flour, 1 teaspoon baking powder, 1 tablespoon pumpkin pie spice, and 1/2 teaspoon salt until homogenous. This ensures even distribution of leavening and spice so every bite tastes consistent. Mix wet ingredients: In a larger bowl, whisk 1/2 cup neutral oil and 1/2 cup white sugar until blended, then whisk in 1 large egg, 1/3 cup pumpkin puree, 1/3 cup milk, and 1 teaspoon vanilla. Combine until smooth; the oil keeps the batter silky and prevents toughness. Combine wet and dry: Gently add the dry mix to the wet, stirring or whisking until just combined. Avoid overmixing—stop when you no longer see streaks of flour to keep the crumb tender. The batter should be spoonable, not runny. Portion and bake: Spoon about 1.5 tablespoons of batter into each mini muffin cup; this quantity should fill 24 cups. Bake for 10–12 minutes, or until a toothpick inserted into the center comes out clean and the tops spring back slightly. Rotate the pan once halfway if your oven has hot spots. Cool slightly and prepare coating: Let the bites cool in the tin for a few minutes, then turn them out onto a wire rack. While they cool, melt 1/4 cup butter in a bowl. In a separate bowl, mix 1/2 cup white sugar with 1 tablespoon cinnamon for the coating. Butter and roll: Working a few at a time, roll each warm mini muffin in melted butter to coat, then roll in the cinnamon-sugar until well covered. The warmth helps the coating adhere and develops a slight crust. If storing, wait to coat until just before serving for the best texture. Serve: Serve warm or at room temperature. They're best the day they're coated; if you need to keep them longer, refrigerate then recoat in butter and sugar before serving for freshness.

Storage Tips

Store leftovers in an airtight container at room temperature for up to 24 hours, or refrigerate for up to 3 days. If you plan to keep them longer, freeze the uncoated rounds flat on a baking sheet until firm, then transfer to a freezer-safe bag for up to 3 months. When reheating from frozen, warm in a 325°F oven for 6–8 minutes, then brush with melted butter and roll in cinnamon sugar to refresh the crust and aroma. Use glass or BPA-free plastic containers and separate layers with parchment to prevent sticking.

Ingredient Substitutions

For a dairy-free variation, substitute melted coconut oil for the butter coating and use a plant-based milk. If you need egg-free, a flax egg (1 tbsp ground flax + 3 tbsp water) can work though the crumb will be slightly denser. Swap half the white sugar for light brown sugar for a deeper, molasses-like flavor. For gluten-free, use a 1-to-1 gluten-free flour blend and check that your baking powder is also gluten-free. Each swap slightly alters texture—more oil keeps them moister, while swapping to yogurt or applesauce affects tenderness and lift.

Serving Suggestions

Serve warm with hot coffee or spiced cider for a cozy pairing. For a brunch spread, place them alongside cinnamon cream cheese dip, maple mascarpone, or a warm caramel sauce. Garnish with a light dusting of extra cinnamon or a sprinkle of finely chopped toasted pecans for crunch. They’re perfect for kid-friendly parties—displayed in mini cupcake liners—or for adults, arrange on a wooden board with seasonal fruit and a pot of tea.

Seasonal Adaptations

In winter, add a pinch of ground cardamom to the spice mix and swap the cinnamon sugar coating for brown butter sugar for a nutty richness. For spring, lighten the spice blend and pair with lemon glaze. During the holidays, stir in 1 tablespoon of molasses to the batter and finish with a mix of cinnamon and nutmeg in the coating to echo traditional seasonal flavors. These small changes keep the base formula versatile year-round.

Meal Prep Tips

Make a double batch and freeze the uncoated rounds in single layers to quickly pull out for unexpected guests. Store in portion-sized freezer bags for grab-and-go breakfasts; reheat and coat in about 8 minutes in a warm oven. For party prep, bake a day ahead and keep uncoated—on the day, warm and roll in the cinnamon sugar to preserve the crunch. Use labeled containers and date them to rotate through your freezer efficiently.

These pumpkin donut holes are a small, joyful way to celebrate the season—easy to share, simple to make, and fantastic for gatherings or quiet mornings. Try them once and you’ll have a new fallback treat for all your autumn occasions. Happy baking!