Baked Pumpkin Donut Bites are coated in cinnamon sugar and the perfect breakfast or snack for fall.
Disclaimer: I received product in exchange for participating in the #FallFlavors event. All opinions are my own.
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Last year I participated in a local arts festival where I sold a bunch of baked goods. My initial plan was muffins, cookies and mini loaves of bread. At the last minute I decided to add in some donut bites and it turned out they were my best seller. Of course, I didn't make that many of them and I had some sad customers when they found out they were all gone.
The festival didn't happen this year, but if it's held next year I am absolutely increasing my baking of donut holes in a variety of flavors. Maybe it's a bit early to be testing recipes, but I wanted to make sure that Pumpkin Donut Bites tasted just as good as I imagined they would in my head.
What is a pumpkin donut bite?
A super easy snack or breakfast. These donut bites are made using canned pumpkin and basic baking ingredients like flour, sugar, eggs, milk and vanilla. They're baked in a mini muffin pan and then coated in cinnamon sugar to become extra delicious!
Ingredients for this recipe
- Dry Ingredients: all purpose flour, baking powder, brown sugar
- Spices: cinnamon, nutmeg, salt
- Wet Ingredients: canned pumpkin puree, egg, milk, butter, vanilla extract
How to make donut bites
- Whisk together flour, baking powder, cinnamon, sugar and nutmeg into a large bowl.
- In a medium bowl, whisk together the pumpkin puree, brown sugar, egg, milk, butter and vanilla.
- Add the wet ingredients to the dry and stir until combined.
- Scoop batter into a greased mini muffin pan and bake for 12-13 minutes.
- While donut bites are cooling, combine sugar and cinnamon in a bowl and melt butter in another bowl.
- Dip donut bites into the melted butter, then toss in the cinnamon sugar.
Special Equipment Needed
Substitutions for this recipe
- Prefer Vegan Pumpkin Donut Holes? Replace the egg with 1 tablespoon flaxseed mixed with 3 tablespoons water and switch out the milk to dairy-free milk.
- Going dairy free? Replace milk with almond, oat, or soy milk!
- Have a jar of pumpkin pie spice? Replace the cinnamon and nutmeg in the recipe with 1 teaspoon pumpkin pie spice.
Wednesday Fall Recipes
- Air Fryer Cinnamon Spice Donut Drops by Daily Dish Recipes
- Almond Shortbread Cookies by Take Two Tapas
- Apple Cider Mule by Cheese Curd In Paradise
- Apple Cider Palmer by The Spiffy Cookie
- Baked Pumpkin Donut Bites by Cookaholic Wife
- Baked Sweet Potato Chips by An Affair from the Heart
- Bread Pudding with Crème Anglaise by Palatable Pastime
- Caramel Apple Bourbon Hot Toddy by Family Around the Table
- Caramel Apple Pie Ice Cream by Eat Move Make
- Caramel Apple Tea Cake by Big Bears Wife
- Cheddar Butternut Squash & Black Bean Chowder by Savory Moments
- Cranberry Walnut Salad with Caramel Apple Tea Vinaigrette by That Recipe
- Crispy Smashed Dutch Potatoes by Books n' Cooks
- Easy Ginger Cookie Truffles by A Kitchen Hoor's Adventures
- Glazed Cherry Pie Bars by Art of Natural Living
- Hasselback Sweet Potatoes by Jolene's Recipe Journal
- Lemon Lavender Scones by Blogghetti
- Meyer Lemon Lavender Cupcakes by Cindy's Recipes and Writings
- Mini Apple Crisp by Simple and Savory
- Pumpkin Whoopie Pie by Lemon Blossoms
- Roasted Maple Drenched Apple Pork Tenderloin Easy Recipe by Intelligent Domestications
- Roasted Sunchokes, Potatoes and Mushrooms by A Day in the Life on the Farm
- Salted Caramel Swirl Chocolate Chip Cookies by Hezzi-D's Books and Cooks
- Spiced Apple Cider Mini Cheesecakes by Sweet Beginnings
- Sweet Potato Tart by Karen's Kitchen Stories
Baked Pumpkin Donut Bites
- mini muffin pan
for the donut bites
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup pumpkin puree
- ¼ cup brown sugar
- 1 large egg
- ½ cup milk
- 4 tablespoon unsalted butter melted
- 1 teaspoon vanilla bean paste
for the coating
- 1 stick unsalted butter melted
- 1 cup sugar
- 1 tablespoon cinnamon
For the donut bites
- Preheat the oven to 350 degrees. Spray a mini muffin pan with cooking spray.
- In a large bowl whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
- In a medium bowl, whisk together the pumpkin puree, brown sugar, egg, milk, melted butter and vanilla.
- Add the pumpkin mixture to the flour mixture and stir until no lumps of flour remain.
- Scoop batter into the prepared mini muffin pan, filling each at least ¾ of the way full.
- Bake for 12-13 minutes. Remove pumpkin donut bites and transfer to a wire rack placed on top of a baking sheet.
for the coating
- Melt the butter in a small bowl.
- Whisk the cinnamon sugar in a small bowl.
- Once the donut bites are cool enough to handle, dip into the melted butter, then toss in the cinnamon sugar mixture. Return to the wire rack. Repeat with remaining donut bites.
Thank you #FallFlavors Week Sponsors: Melissa’s Produce, Dixie Crystals, Torani, Republic of Tea, Taylor & Colledge, and Nairn’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #FallFlavors Week recipes. All opinions are my own.
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