No matter what season it is, I think you’re going to love these maple syrup infused baked pumpkin cinnamon sugar donut holes. The is one of the most popular recipes from my cookbook, Pumpkin It Up!
To me, pumpkin maple donut holes taste like comfort and home cooking and love.
I used a cake pop pan to make these donut holes, but if you don’t have a special pan you can make them in a mini muffin pan and they’ll puff up and turn out great.
If you love the cozy aroma and flavor of pumpkin spice, be sure to check out our recipes for Pumpkin Caramel Cinnamon Rolls and Pumpkin Spice Pancakes.
Why You’ll Love Making Homemade Pumpkin Donut Holes
Wonderful Flavor: Everyone loves the combination of pumpkin spice donut holes with cinnamon sugar.
Soft Texture: There’s nothing like the pleasure of eating a warm, just-baked donut hole! These homemade treats melt in your mouth and make everyone happy.
Easy to Make: The simple recipe takes less than an hour to prepare.
Ingredients Notes
In addition to staples like flour, sugar, salt, eggs and spices, here are a few special ingredients you’ll need for this baked pumpkin spice donut holes recipe:
- Ground cinnamon – look for Vietnamese or Saigon cinnamon for the spiciest flavor.
- Dark brown sugar – You can substitute light brown sugar if you prefer.
- Baking powder – Make sure your baking powder is fresh for the best results.
- Pumpkin pie spice – If you don’t have it in your spice cabinet, you can make your own.
- Canned or homemade cooked pumpkin puree
- Real maple syrup
- Butter – The butter in this recipe is melted and brushed on the pumpkin donut bites before rolling in cinnamon sugar. I like the flavor of salted butter for this, but you can use unsalted butter if you prefer.
Equipment Needed
The one special piece of kitchen equipment you’ll need is a 12-hole donut hole pan or a cake pop maker.
My neighbor gave me her old cake pop maker, which works great for these treats.
You can sometimes find these appliances at thrift stores, too. You can also use a mini muffin pan to bake the donut holes if you prefer.
Step by Step Instructions
Here’s how to make mini pumpkin donuts. Be sure to scroll down to the printable recipe card below for complete directions.
STEP 1 | Preheat oven to 325 degrees and spray a 12-hole donut hole pan or mini muffin pan with nonstick cooking spray.
Alternately, lightly spray the cups of a 12-cup cake pop pan with nonstick cooking spray and heat on Medium.
STEP 2 | To make the cinnamon sugar, combine 1/2 cup sugar and cinnamon in a small bowl and reserve.
STEP 3 | In a large bowl, whisk together the flour, remaining 1/2 cup sugar, brown sugar, baking powder, pumpkin pie spice, and salt until blended. Add the pumpkin, maple syrup, eggs, oil, and vanilla and stir until just combined; do not overmix.
STEP 4| Spoon 1 rounded tablespoon of batter in each opening of prepared pans. Bake for 8 to 10 minutes, or until donut holes spring back lightly when touched.
PRO TIP: Tap the pan a few times before baking. This will help remove any air bubbles from the batter and give you smoother donut holes.
STEP 5 | Cool in the pan for 5 minutes, remove from pan and transfer to a wire rack.
Brush the donut holes with melted butter and dredge in the cinnamon-sugar mixture. Place on the wire rack to dry for 5 minutes.
STEP 6 | Repeat the process to make 24 donut holes in all.
Storing the Pumpkin Spice Donut Holes
Like all baked goods, these tender donut holes taste best the day you make them. But they’ll still be delicious if you store them at room temperature in a tightly sealed container and eat them within 2 or 3 days.
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Printable Recipe Card
Pumpkin Baked Donut Holes
Equipment
- 12-cup donut hole pan or mini muffin pan
- small mixing bowl
- Large mixing bowl
- large spoon
- Wire cooling rack
Ingredients
- 1 cup sugar divided
- 1 teaspoon cinnamon
- 2 cups flour
- 1/4 cup packed dark brown sugar
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- 1/8 teaspoon salt
- 1/2 cup pumpkin puree canned or cooked
- 1/4 cup maple syrup
- 2 eggs beaten
- 3 tablespoons vegetable oil
- 1 teaspoon vanilla
- 1/4 cup butter melted
Instructions
- Preheat oven to 325 degrees and spray a 12-cup donut hole or mini muffin pan with nonstick cooking spray, or lightly spray the cups of a cake pop maker and heat on Medium.
- Combine 1/2 cup sugar and cinnamon in a small bowl and reserve.
- In a large bowl, whisk together the flour, remaining 1/2 cup sugar, brown sugar, baking powder, pumpkin pie spice, and salt until blended. Add the pumpkin, maple syrup, eggs, oil, and vanilla and stir until just combined; do not overmix.
- Spoon 1 rounded tablespoon of batter in each opening of prepared pans. Bake for 8 to 10 minutes, or until donut holes spring back lightly when touched.
- Cool in the pan for 5 minutes, remove from pan and transfer to a wire rack. Brush the donut holes with melted butter and dredge in the cinnamon-sugar mixture. Place on the wire rack to dry for 5 minutes.
- Repeat process to make 24 donut holes.
Notes
Nutrition
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About Eliza Cross
Eliza Cross is the author of 17 books, including Small Bites and 101 Things To Do With Bacon. She shares ideas to simplify cooking, gardening, time and money. She is also the owner of Cross Media, Inc. and founder of the BENSA Bacon Lovers Society.
