Introduction

These healthy baked pumpkin donut holes are a delightful fall treat that combines the warm flavors of pumpkin and spices with a soft, moist texture. Perfect for snacking or sharing with family, they are easy to make and gluten-free.

A white rectangular tray lined with light brown paper holds a group of small round doughnut holes, some dusted with white powdered sugar and others coated with a thin white glaze. To the top right corner of the tray is a small white cup filled with creamy light brown coffee or latte, showing a smooth surface. A woman's hand is dipping one of the doughnut holes into the coffee. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 cups pumpkin puree – not pumpkin pie filling
4 large eggs
¼ cup melted butter
1.5 cups granulated sugar – or sugar substitute
1 + ¾ cups gluten free all purpose flour
1.5 teaspoons baking powder
1.5 teaspoons pumpkin pie spice
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon kosher salt
½ teaspoon cornstarch
½ cup melted butter (for coating)
1 cup granulated sugar (for coating)
2–3 tablespoons ground cinnamon (for coating)

Instructions

Step 1: Preheat the oven to 350°F and spray one 12-cup or two 24-cup donut hole pans (or mini muffin pans) with cooking spray.
Step 2: In a medium bowl, mix together the pumpkin puree, eggs, melted butter, and sugar until well combined.
Step 3: In a separate larger bowl, whisk together the gluten free flour, baking powder, pumpkin pie spice, cinnamon, nutmeg, salt, and cornstarch.
Step 4: Pour the wet ingredients into the dry ingredients and stir until a thick, wet batter forms.
Step 5: Use a medium ice cream scoop to portion the batter into the donut hole or mini muffin pans, filling each cavity about halfway. This recipe yields approximately 25–30 donut holes, so you may need multiple batches.
Step 6: Bake for 15-17 minutes on the middle oven rack until the donut holes are set and lightly golden.
Step 7: While baking, melt the ½ cup of butter and mix the sugar and ground cinnamon for coating in a bowl.
Step 8: Once baked, remove the donut holes carefully from the pans. Dip each one in the melted butter, then roll in the cinnamon-sugar mixture to coat.
Step 9: Serve warm and enjoy your healthy baked pumpkin donut holes!

Tips & Variations

You can substitute regular white flour if gluten-free is not required.
To avoid soggy donut holes, wait to coat them in cinnamon sugar until right before serving if storing leftovers.
Mini muffin pans work well if you don’t have donut hole pans.

Storage

Store uncoated donut holes in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. Reheat gently in the oven or microwave before dipping in butter and rolling in cinnamon sugar to restore freshness.

How to Serve

The image shows a white tray lined with parchment paper holding sixteen mini round doughnut holes, each dusted with powdered sugar, arranged in a roughly rectangular shape. The doughnut holes are golden brown with a slightly textured surface, indicating they are crispy outside. On the upper right corner of the tray is a small white bowl filled with light brown dipping sauce, creamy in texture, while next to the bowl is a small dollop of pale cream or butter. A woman's hand holds one doughnut near the edge of the tray. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

No, it’s best to use plain pumpkin puree because pumpkin pie filling contains added sugars and spices that can affect texture and flavor.

Can I make these donut holes ahead of time?

Yes, you can prepare and bake them ahead, but it’s best to coat them just before serving to keep the coating crisp and prevent sogginess.

Healthy Baked Pumpkin Donut Holes Recipe

Print Recipe

★★★★★

4.8 from 145 reviews

These Healthy Baked Pumpkin Donut Holes offer a delightful autumn treat that is both moist and flavorful. Made with pumpkin puree and warm spices, they are baked instead of fried, making them a lighter option perfect for a festive snack or dessert. Coated in a cinnamon sugar blend, these bite-sized donut holes balance sweetness with wholesome ingredients, ideal for those seeking gluten-free indulgence without sacrificing taste.

Author: Dana
Prep Time: 15 minutes
Cook Time: 17 minutes
Total Time: 32 minutes
Yield: Approximately 25–30 donut holes 1x
Category: Dessert, Snack
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Wet Ingredients

1.5 cups pumpkin puree (not pumpkin pie filling)
4 large eggs
¼ cup melted butter
1.5 cups granulated sugar or sugar substitute

Dry Ingredients

1¾ cups gluten free all purpose flour
1.5 teaspoons baking powder
1.5 teaspoons pumpkin pie spice
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon kosher salt
½ teaspoon cornstarch

For Coating the Donut Holes

½ cup melted butter
1 cup granulated sugar
2–3 tablespoons ground cinnamon

Instructions

Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and spray one 12-cup or two 24-cup donut hole pans (or mini muffin pans) with cooking spray to prevent sticking.
Mix Wet Ingredients: In a medium bowl, combine the pumpkin puree, eggs, melted butter, and sugar (or sugar substitute) until smooth and well incorporated.
Combine Dry Ingredients: In a separate large mixing bowl, whisk together the gluten-free flour, baking powder, pumpkin pie spice, ground cinnamon, nutmeg, kosher salt, and cornstarch to evenly distribute the spices and leavening.
Blend Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and mix thoroughly until a thick, wet donut batter forms, ensuring no lumps remain.
Portion Batter: Using a medium-sized ice cream scoop, fill each cavity in the prepared pans about halfway with batter. This recipe yields approximately 25-30 donut holes, so you may need to bake in batches.
Bake: Place the pans on the middle rack of the preheated oven and bake for 15-17 minutes, or until the donut holes are set and lightly golden.
Prepare Coating: While baking, melt ½ cup butter and prepare a cinnamon sugar blend by mixing 1 cup granulated sugar with 2 to 3 tablespoons ground cinnamon in a bowl.
Coat Donut Holes: Once baked, carefully remove the donut holes from the pans. Dip each donut hole into the melted butter, then roll it in the cinnamon sugar mixture to coat thoroughly.
Serve and Enjoy: Arrange coated donut holes on a plate and serve warm for the best taste and texture.

Notes

You can substitute regular white flour if gluten-free is not a concern.
For best texture when storing, wait to coat the donut holes until just before serving, as the cinnamon sugar coating can become soggy over time.
Donut holes can be baked in 12-cup donut hole pans or mini muffin pans depending on availability.

Keywords: healthy pumpkin donut holes, baked pumpkin donuts, gluten free dessert, autumn snacks, cinnamon sugar donut bites