Three autumns ago, Liam came home from a friend's house raving about "little pumpkin ball donuts that taste like fall." He described them with such enthusiasm - the crispy outside, the soft pumpkin center, that perfect cinnamon sugar coating - that we immediately started experimenting in our kitchen. After dozens of batches and plenty of sugar-dusted counters, we created these Cinnamon Sugar Pumpkin Donut Holes that capture everything magical about autumn in one perfect pop-able bite. The smell of warm pumpkin spice blend mixing with toasted cinnamon fills our kitchen every October morning now.
Why You'll Love These Cinnamon Sugar Pumpkin Donut Holes
It's a crisp October Saturday morning, and your kitchen smells like a pumpkin patch married a cinnamon forest. These Cinnamon Sugar Pumpkin Donut Holes come together faster than regular donuts because there's no yeast, no waiting, no complicated shaping. Just mix, scoop, fry or bake, and roll in that magical cinnamon sugar coating while they're still warm. The coating sticks perfectly to the slightly crispy exterior, creating this incredible textural contrast against the tender, spiced interior. Liam calls them "autumn happiness balls," which honestly isn't wrong.
What makes this easy Cinnamon Sugar Pumpkin Donut Holes truly special is its versatility - you can deep fry them for that classic crispy exterior, bake them in the oven for a lighter version, or pop them in an air fryer for the perfect middle ground. The pumpkin puree keeps them moist for days (if they last that long), while the nutmeg and cloves add complexity that makes people ask what your secret ingredient is. They're perfect for Halloween treats, Thanksgiving dessert bites, breakfast on the go, afternoon snacks with apple cider, or midnight raids on the cookie jar. Unlike cake-style donuts that can be dense and heavy, these stay light and tender thanks to the moisture from real pumpkin.
Jump to:
- Why You'll Love These Cinnamon Sugar Pumpkin Donut Holes
- Ingredients For Cinnamon Sugar Pumpkin Donut Holes
- Step by Step Method
- Substitutions
- Cinnamon Sugar Pumpkin Donut Holes Variations
- Equipment For Cinnamon Sugar Pumpkin Donut Holes
- Storage Tips For Cinnamon Sugar Pumpkin Donut Holes
- Top Tip
- FAQ
- Ready for Autumn Baking Magic!
- Related
- Pairing
- Cinnamon Sugar Pumpkin Donut Holes
Ingredients For Cinnamon Sugar Pumpkin Donut Holes
Donut Hole Base:
- 2 cups all-purpose flour
- ⅔ cup pumpkin puree
- ½ cup brown sugar
- 2 large eggs
- ¼ cup whole milk
- 3 tablespoons melted butter
- 2 teaspoons baking powder
- 1½ teaspoons pumpkin spice blend
- ½ teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Cinnamon Sugar Coating:
- ¾ cup granulated sugar
- 2 tablespoons ground cinnamon
- 4 tablespoons melted butter
For Frying:
- Vegetable oil
Step by Step Method
Step 1: Prep Your Coating and Heat
Mix the granulated sugar and cinnamon in a shallow bowl and melt 4 tablespoons butter for brushing. Heat oil to 350°F in a deep pot (use a candy thermometer), or preheat oven to 375°F, or preheat air fryer to 350°F. Having everything ready before mixing ensures smooth cooking and perfectly coated results.
Step 2: Mix the Batter
Whisk together flour, baking powder, pumpkin spice blend, cinnamon, nutmeg, cloves, and salt in one bowl. In another bowl, combine pumpkin puree, brown sugar, eggs, milk, melted butter, and vanilla until smooth. Pour wet ingredients into dry ingredients and fold gently until just combined - don't overmix or you'll get tough donut holes. The batter should be thick but scoopable.
Step 3: Cook Your Donut Holes
For fried: Drop tablespoon-sized portions into 350°F oil, frying 5-6 at a time for 2-3 minutes until golden, flipping halfway. For baked: Scoop onto parchment-lined baking sheet and bake 12-14 minutes. For air fryer: Arrange in single layer and cook 8-10 minutes, shaking basket halfway through. Each method creates delicious results with slightly different textures.
Step 4: Coat While Warm
Brush each warm donut hole generously with melted butter, then immediately roll in cinnamon sugar mixture to coat completely. The butter acts as glue for the coating - work quickly while they're warm for best coverage. Work in batches if needed, keeping uncoated ones warm.
Step 5: Serve and Enjoy
Pile these cinnamon sugar pumpkin donut holes on a serving plate and enjoy while slightly warm for the best texture - crispy outside, tender inside. Store cooled leftovers in an airtight container at room temperature for up to 2 days, or freeze for up to 2 months.
Substitutions
Flour Options:
- All-purpose → Cake flour (even more tender)
- Regular → Gluten-free 1:1 blend (Bob's Red Mill works great)
- White flour → Half whole wheat (earthier flavor)
Sweetener Choices:
- Brown sugar → Coconut sugar (slightly different flavor)
- Granulated → Maple sugar (for coating)
- Regular → Sugar-free sweetener (adjust to taste)
Pumpkin Alternatives:
- Pumpkin puree → Sweet potato puree (different but delicious)
- Canned → Fresh roasted pumpkin (more intense flavor)
- Regular → Butternut squash puree
Milk Swaps:
- Whole milk → Any milk alternative (almond, oat, soy)
- Regular → Buttermilk (tangier, more tender)
- Dairy → Coconut milk (subtle coconut note)
Coating Variations:
- Butter → Coconut oil (dairy-free option)
- Cinnamon sugar → Maple glaze (drizzle instead)
- Regular → Pumpkin spice sugar blend
Cinnamon Sugar Pumpkin Donut Holes Variations
Maple Glazed Pumpkin Holes
- Skip cinnamon sugar coating
- Dip in maple glaze (powdered sugar + maple syrup)
- Sprinkle with chopped pecans
- Perfect for Thanksgiving dessert bites
Chocolate Pumpkin Donut Holes
- Add ¼ cup cocoa powder to dry ingredients
- Reduce flour by ¼ cup
- Roll in cinnamon cocoa sugar mix
- Halloween treats kids go crazy for
Chai-Spiced Pumpkin Holes
- Replace pumpkin spice with chai spice blend
- Add 1 teaspoon vanilla bean paste
- Coat with cardamom-cinnamon sugar
- Sophisticated autumn dessert recipes
Apple Cider Glazed Version
- Make glaze with reduced apple cider + powdered sugar
- Dip warm donut holes in glaze
- Sprinkle with cinnamon
- Captures warm fall spices perfectly
Cream-Filled Pumpkin Donut Holes
- Make regular recipe but slightly larger
- Fill piping bag with sweetened cream cheese or vanilla custard
- Use small tip to inject filling after cooling
- Extra special pumpkin breakfast treats
Equipment For Cinnamon Sugar Pumpkin Donut Holes
- Cookie scoop or tablespoon (for uniform sizing)
- Heavy-bottomed pot (for frying) OR baking sheet (for baking) OR air fryer
- Candy/deep-fry thermometer (crucial for frying)
- Slotted spoon or spider strainer
- Paper towels for draining
- Shallow bowls for coating
- Pastry brush for butter
Storage Tips For Cinnamon Sugar Pumpkin Donut Holes
Best Fresh:
- These mini pumpkin donuts taste incredible warm from the oil or oven
- The cinnamon sugar coating is crispiest within first 2 hours
- Texture is perfect when freshly made
- Fresh definitely beats stored, but they keep surprisingly well
Room Temperature Storage (2 days):
- Cool completely before storing
- Layer between parchment in airtight container
- Keep at room temperature away from heat
- Coating may soften but flavor stays great
Refrigerator (Not Recommended):
- Refrigeration makes them dry and tough
- Only refrigerate if you've added cream filling
- Bring to room temp before eating
- Better to freeze than refrigerate
Freezer Magic (2 months):
- Flash freeze on baking sheet first
- Transfer to freezer bag once solid
- Thaw at room temperature 1 hour
- Refresh in 300°F oven for 5 minutes and re-coat with fresh cinnamon sugar
Make Ahead Strategy:
- Mix dry ingredients up to 3 days ahead
- Mix wet ingredients (except eggs) day before
- Combine and fry/bake morning of serving
- Cannot fry/bake ahead - they lose their magic
Top Tip
- Master the Oil Temperature The difference between greasy, undercooked Cinnamon Sugar Pumpkin Donut Holes holes and perfect crispy-outside, tender-inside ones is all about that 350°F sweet spot. Too hot (over 365°F) and the outside burns before the inside cooks through. Too cool (under 335°F) and they absorb oil like little sponges, turning heavy and greasy. Invest in a candy thermometer and check it constantly - oil temperature drops when you add cold batter, so adjust your heat accordingly.
- Perfect Your Pumpkin Ratio The moisture in pumpkin puree varies between brands and whether you're using fresh or canned. If your batter seems too thick to scoop easily, add milk one tablespoon at a time until it's like thick muffin batter. Too thin and your Cinnamon Sugar Pumpkin Donut Holes will spread in the oil instead of puffing into perfect spheres. The right consistency is thick enough to hold its shape on a spoon but loose enough to drop off easily.
- The Coating Timing Trick The absolute best time to coat these Cinnamon Sugar Pumpkin Donut Holes is when they're warm enough that the butter melts slightly on contact but cool enough that you can handle them without burning your fingers - usually about 2-3 minutes after removing from oil or oven. This window creates the perfect environment for that melted butter coating to act as glue for the cinnamon sugar.
FAQ
How to make cinnamon stick to donuts?
The secret is brushing warm donut holes generously with melted butter immediately after frying or baking, then rolling in cinnamon sugar while still warm. The butter acts as adhesive, and the residual heat helps the coating stick and set. For extra coverage, brush with brown butter for even better adhesion and richer flavor.
Can you use a cake pop maker to make Cinnamon Sugar Pumpkin Donut Holes?
Yes! Spray the cake pop maker wells with cooking spray, fill each about ¾ full with batter, and cook for 4-5 minutes until golden. They won't be perfectly round like traditional Cinnamon Sugar Pumpkin Donut Holes, but they'll taste delicious. Brush with butter and coat with cinnamon sugar immediately while warm for best results.
Is the pumpkin donut at Dunkin' glazed?
Dunkin's Cinnamon Sugar Pumpkin Donut Holes typically has a sweet glaze rather than cinnamon sugar coating. This homemade version offers more control - you can glaze them by dipping in powdered sugar glaze instead of cinnamon sugar, or do both for ultimate indulgence. Our recipe has less sugar and more real pumpkin flavor than commercial versions.
How to cut out donut holes?
For this recipe, you don't cut them - you scoop the batter with a cookie scoop or spoon and drop directly into hot oil or onto a baking sheet. Traditional donut holes that are "cut" come from the center of ring donuts. These are made specifically as holes, which is easier and creates more uniform pieces.
Ready for Autumn Baking Magic!
Now you've got everything to create these cinnamon sugar pumpkin donut holes - from Mom's brown butter secret to that perfect frying temperature. These little bites of autumn prove that the best fall treats are often the simplest ones.
Craving more seasonal sweets? Try our Easy Chocolate Chip Christmas Cookies that are perfect for holiday cookie exchanges and cozy winter afternoons. Planning ahead for Thanksgiving? Our The Best Sweet Potato Pecan Pie combines two Southern classics in one stunning slice that'll be the star of your dessert table. And don't miss our Easy Christmas Red Velvet Cake Roll - a showstopping dessert that looks impressive but comes together easier than you'd think!
Share your donut hole success! Tag @EmilyAndLiamKitchen and #PumpkinDonutHoles. We love seeing your fall baking creations!
⭐️⭐️⭐️⭐️⭐️ Rate this Cinnamon Sugar Pumpkin Donut Holes and join our autumn baking community!
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Pairing
These are my favorite dishes to serve with Cinnamon Sugar Pumpkin Donut Holes
Cinnamon Sugar Pumpkin Donut Holes
Equipment
- 1 Cookie scoop or tablespoon (For evenly sized donut holes)
- 1 Heavy-bottomed pot / deep fryer (For frying option)
- 1 Baking sheet (For baked version)
- 1 Air fryer (Optional alternative)
- 1 Candy or deep-fry thermometer (Essential for maintaining 350°F)
- 1 Slotted spoon or spider strainer (To remove donuts from oil)
- Several Paper towels (For draining)
Ingredients
Donut Hole Base
- 2 cups all-purpose flour
- ⅔ cup pumpkin puree - Not pumpkin pie filling
- ½ cup brown sugar - Packed
- 2 large eggs
- ¼ cup whole milk - Or substitute
- 3 tablespoon melted butter
- 2 teaspoon baking powder
- 1½ teaspoon pumpkin spice blend
- ½ teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Cinnamon Sugar Coating
- ¾ cup granulated sugar
- 2 tablespoon ground cinnamon
- 4 tablespoon melted butter - For brushing
For Frying
- As needed Vegetable oil - Heated to 350°F
Instructions
- Mix the cinnamon sugar coating and melt the butter. Heat oil to 350°F or preheat oven/air fryer. Have all coating items ready.
- Whisk dry ingredients in one bowl and wet ingredients in another. Combine gently into a thick, scoopable batter.
- Fry, bake, or air-fry the batter until golden and cooked through.
- Brush warm donut holes with melted butter and roll immediately in cinnamon sugar.
- Serve warm; store leftovers at room temperature or freeze for later.
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