These little rounds are the definition of fall snacking: soft pumpkin cakes baked in a mini-muffin tin, then rolled warm in a sparkling cinnamon-sugar coat that crunches ever so slightly before giving way to a plush, custardy crumb. No fryer, no mess, no grease—just clean spice, real pumpkin, and that addictive doughnut-shop finish. Bake a tray for a brunch board, a school pickup treat, or the dessert table where people “just try one” and then quietly come back for three more.

The texture is the whole point. To get it right, we build the batter like a great muffin—creamed butter and sugar for lift, a touch of oil for tenderness, buttermilk for a fine, velvety crumb, and pumpkin purée for moisture and color. A balanced spice blend (not just “pumpkin spice”) keeps the flavor bright: cinnamon up front, ginger for warmth, nutmeg for roundness, and a whisper of clove to finish. Baked hot, the batter domes into perfect rounds that rip free from the pan and roll like doughnut holes through cinnamon-sugar. You’ll taste fall in every bite.

What Makes These “Donut Holes” Work (Without Frying)

• Buttermilk + pumpkin = plush crumb: The gentle acidity loosens gluten so the centers stay soft instead of bready.
• Creamed butter + a little oil: Butter gives flavor and lift; oil guarantees tenderness on day two.
• Warm spice blend: Cinnamon, ginger, nutmeg, and clove in balanced amounts; no heavy, dusty aftertaste.
• High heat, short bake: A hot oven domes the batter into round tops that look and eat like classic holes.
• Double coat of cinnamon-sugar: A first roll while warm bonds the sugar; a second light toss right before serving adds sparkle and crispness.

Ingredients (Makes About 36 mini “donut holes”)

Dry Mix

• 2 cups all-purpose flour, spooned and leveled
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon fine sea salt
• 1 ½ teaspoons ground cinnamon
• ¾ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon ground clove

Wet Mix

• 6 tablespoons unsalted butter, room temperature
• ½ cup granulated sugar
• ½ cup packed light brown sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 cup pumpkin purée (not pumpkin pie filling)
• ½ cup buttermilk, room temperature
• 3 tablespoons neutral oil (vegetable or grapeseed)

Cinnamon-Sugar Coating

• ¾ cup granulated sugar
• 1 ½ teaspoons ground cinnamon
• 4 tablespoons unsalted butter, melted (for dipping)

Equipment

• Mini-muffin pan(s) with 24 cups (a second pan is nice, but you can bake in two rounds)
• Small cookie scoop (about 1 tablespoon) or two spoons
• Two medium bowls, whisk, hand or stand mixer
• Cooling rack and shallow bowl for cinnamon-sugar

Game Plan

• Prep: 15 minutes
• Bake: 10–12 minutes per tray
• Total: About 35 minutes

Step-by-Step: Cinnamon-Sugar Pumpkin Donut Holes

1) Heat & Prep

Heat the oven to 375°F. Lightly grease the mini-muffin cups with nonstick spray or a thin film of butter. For ultra-smooth sides, skip liners; for super easy cleanup, paper mini liners are fine—the sugar will still cling.

2) Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and clove. Set aside.

3) Cream Butter & Sugars

In a large bowl (or stand mixer), beat the butter with the granulated sugar and brown sugar on medium speed for 2–3 minutes until light and fluffy. Scrape the bowl. Add the eggs one at a time, beating until fully incorporated and slightly thickened. Mix in the vanilla.

4) Add Pumpkin, Buttermilk & Oil

Beat in the pumpkin purée until smooth. On low speed, mix in the buttermilk and oil. The batter may look briefly curdled—totally normal; it will smooth out once the dry ingredients go in.

5) Fold in Dry Mix

Add the dry ingredients to the wet and mix on low just until the flour disappears. Do not overmix; a few small lumps are fine. The batter should be thick but scoopable, holding soft peaks.

6) Portion & Bake

Scoop a heaping tablespoon of batter into each mini-muffin cup (about two-thirds full). Bake for 10–12 minutes until domed and springy, and a toothpick comes out with only a few moist crumbs. Rotate the pan once if your oven runs hot at the back.

7) Coat in Cinnamon-Sugar

Stir the cinnamon and sugar together in a shallow bowl. Let the baked rounds cool in the pan for 2 minutes, then gently lift them out to a rack. While still warm, dip each briefly in melted butter, shake off excess, and roll in the cinnamon-sugar to coat. Set back on the rack to finish cooling. Before serving, give them a second quick toss in the cinnamon-sugar for extra sparkle and that faint crystalline crunch.

Flavor & Texture Targets

• Exterior: delicate sugar crust that doesn’t fall off in the first bite
• Crumb: moist, fine, and custardy with defined spice—never gummy
• Finish: warm cinnamon first, ginger/nutmeg in the background, clean pumpkin finish

Pro Tips

• Room-temperature ingredients: Cold eggs or dairy cause tunneling and a tough crumb.
• Don’t overbake: Pull as soon as the tops spring back; they keep cooking for a minute out of the oven.
• Two-stage sugar coat: The first roll bonds; the second adds fresh sparkle if serving later.
• Right pan, right fill: Two-thirds full gives a perfect dome; overfilling causes mushroom tops that sugar won’t coat evenly.

Make-Ahead, Store & Reheat

• Same-day best: They’re outrageous within two hours of baking.
• Store: Airtight at room temp up to 2 days. The sugar softens slightly but flavor holds.
• Recrisp: Warm on a sheet pan at 300°F for 5–6 minutes; toss in a spoon of fresh cinnamon-sugar after reheating.
• Freeze: Skip the coating, freeze baked rounds up to 1 month. Thaw, warm at 300°F, then butter-dip and roll in cinnamon-sugar.
• Make-ahead batter: Mix batter up to 12 hours in advance; cover and refrigerate. Scoop cold; add 1–2 minutes to bake time.

Variations

• Brown-Butter Maple: Replace the 6 tablespoons softened butter with 6 tablespoons browned butter (cooled to room temp). Swap half the granulated sugar in the coating for maple sugar.
• Cream-Cheese Filled: Beat 4 ounces cream cheese with 2 tablespoons sugar and ½ teaspoon vanilla. Pipe a teaspoon into the center of each cup, then cover with a teaspoon of batter and bake.
• Chai Spice: Use 1 teaspoon cinnamon, ½ teaspoon cardamom, ¼ teaspoon each ginger and allspice, and a pinch of black pepper.
• Chocolate Chip: Fold in ½ cup mini chocolate chips; coat with cocoa-cinnamon sugar (¼ cup sugar + 1 tablespoon cocoa + 1 teaspoon cinnamon).
• Apple Cider Finish: Reduce 1 cup apple cider to ¼ cup. Brush the warm rounds with the syrup instead of butter before rolling in sugar.

Troubleshooting

• Gummy centers: Overmixed batter or underbaked. Mix just to combine and bake until a toothpick shows moist crumbs, not wet batter.
• Sugar won’t stick: Rounds cooled too much or were too dry. Coat while warm and use a light butter dip first.
• Flat tops: Oven not hot enough or batter sat too long before baking. Preheat fully and bake immediately after portioning.
• Greasy exterior: Too much butter in the dip. A quick dunk is enough—let excess drip before rolling.

Serving Ideas

• Stack on a cake stand with cinnamon sticks and orange peel for an easy centerpiece.
• Pair with espresso, black tea, or hot cider; the bitterness or acidity balances the sugar.
• For dessert, serve warm with a scoop of vanilla bean ice cream and a drizzle of warm caramel.
• Brunch board: fresh fruit, salty bacon, soft-scrambled eggs, and a bowl of these—done.

FAQ

Can I use pumpkin pie spice?
Yes—use 2 teaspoons pumpkin pie spice and add an extra ½ teaspoon cinnamon for punch.

No buttermilk?
Use ½ cup whole milk mixed with 1 ½ teaspoons lemon juice or vinegar. Let stand 5 minutes before using.

Regular muffin tin?
Portion 2 tablespoons per cup and bake 13–15 minutes. They’ll be “donut puffs”—still excellent.

Gluten-free?
Use a cup-for-cup gluten-free flour blend and add ½ teaspoon xanthan gum if your blend doesn’t include it. Texture stays tender.

Quick Recipe Card

Cinnamon-Sugar Pumpkin Donut Holes (Baked)

• Yield: About 36 mini donut holes
• Prep: 15 minutes • Bake: 10–12 minutes

1. Heat oven to 375°F; grease mini-muffin pan.
2. Whisk dry ingredients.
3. Cream butter and sugars; beat in eggs and vanilla.
4. Mix in pumpkin, buttermilk, and oil.
5. Fold in dry mix just to combine.
6. Scoop into cups; bake 10–12 minutes until springy.
7. Dip warm rounds in melted butter; roll in cinnamon-sugar. Toss lightly again before serving.

Closing

These little sugar-coated rounds hit every pleasure point: warm spice, soft crumb, crunchy finish. They’re easy enough for a weekday bake and polished enough for a holiday tray. Keep the batter gentle, the oven hot, and the sugar bowl ready. Once they slide from the pan and roll through cinnamon-sugar, you’ll understand why a full batch rarely survives the hour.