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Baked Pumpkin Doughnut Holes

Baked Pumpkin Doughnut Holes

These Baked Pumpkin Doughnut Holes are the perfect bite-sized fall treat with warm pumpkin spice flavors and a creamy cream cheese glaze. Soft, fluffy, and lightly spiced with cinnamon and nutmeg, these mini doughnut holes are baked instead of fried, making them an easy breakfast treat, brunch addition, or cozy snack for chilly autumn mornings.
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Prep Time 15 minutes
Cook Time 8 minutes
Cooling Time 20 minutes
Total Time 43 minutes
Course Breakfast, Dessert
Cuisine American
Servings 42
Calories 75 kcal

Equipment

  • Mixing bowls
  • Mini muffin pan
  • Measuring cups and spoons
  • Whisk
  • Blender or hand mixer
  • Wire cooling rack
  • Baking spray

Ingredients
  

For Pumpkin Doughnut Holes

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • Pinch of salt
  • 1 teaspoon ground nutmeg
  • 1½ teaspoons ground cinnamon
  • 2 large eggs
  • ¼ cup sunflower oil
  • 1 cup brown sugar
  • 1 cup pumpkin puree

For Cream Cheese Glaze

  • 4 ounces cream cheese softened
  • ½ cup confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 3-4 tablespoons milk

Optional Decoration

  • Fall sprinkles or cinnamon sugar

Instructions
 

  • Preheat oven to 350°F (175°C) and lightly spray a mini muffin pan with baking spray.
  • In a bowl, whisk together flour, baking powder, salt, nutmeg, and cinnamon.
    In a bowl, whisk together flour, baking powder, salt, nutmeg, and cinnamon
  • In a separate bowl, mix eggs, sunflower oil, brown sugar, and pumpkin puree until smooth.
    In a separate bowl, mix eggs, sunflower oil, brown sugar, and pumpkin puree until smooth
  • Add the wet ingredients to the dry ingredients and stir until just combined.
  • Scoop about 1 tablespoon of batter into each mini muffin cavity.
    Scoop about 1 tablespoon of batter into each mini muffin cavity
  • Bake for 7–8 minutes, until the doughnut holes are set and a toothpick comes out clean.
  • Cool completely on a wire rack before glazing.
  • Blend cream cheese, powdered sugar, vanilla, and milk until smooth. Add more milk if needed to reach a drizzle consistency.
  • Dip each doughnut hole into the cream cheese glaze, coating completely.
  • Place glazed doughnut holes on a wire rack over parchment paper and allow the glaze to set.
  • Add sprinkles or cinnamon topping if desired before serving.
    Baked Pumpkin Doughnut Holes

Notes

  • Do not overmix the batter: Mix just until combined to keep the doughnut holes soft and fluffy.
  • Pumpkin puree only: Avoid using pumpkin pie filling because it already contains sugar and spices.
  • Glaze consistency: Add milk slowly until the glaze is thick enough to coat but thin enough to dip.
Keyword Pumpkin Doughnut Holes