Dessert | Snack

Pumpkin Donut Bites: The Cozy Little Treat You Need

ByBiteJoyRecipes October 3, 2025

A Little Chat Before We Get Mixing

Alright, so you ever get that itch where you just have to bake something, but you don’t want to turn the whole kitchen upside down? That’s kind of how these Pumpkin Donut Bites came to exist in my house. I remember one October afternoon, radio humming, kids running (well, it sounded more like stampeding) through the hallway. I wanted something sweet, but, well, not as demanding as pie. And I’ll admit, the first batch did come out looking a tiny bit like pumpkin golf balls. But then again, I’ve never seen anyone complain when warm donut holes appear, no matter what shape they are.

Why You’ll Love This (I Swear, It’s Not Just the Pumpkin Spice)

I make these whenever I have an extra cup of pumpkin lurking in the fridge (most often after some ambitious soup plan that fizzled out). My kids go wild for these—probably more than anything I’ve ever made, except the time I made brownies for breakfast (don’t ask… long story). They’re super soft, full of flavor, and—the best part—coated in cinnamon sugar right out of the oven. Oh, and unlike the fancy stuff you see on Instagram, these don’t require a special pan or anything wild. Actually, I burned one batch because I got distracted by True Crime podcasts. Keep an eye on your oven!

What You’ll Need (and What You Can Get Away With)

1 cup pumpkin puree (I use canned—Libby’s if I’m feeling posh, but the store-brand is just fine)
2/3 cup sugar (white or brown; honestly, I grab whatever is in easy reach)
1/3 cup vegetable oil (or melted butter, which is, dare I say, even better but also more dishes)
2 eggs
1 1/2 cups all-purpose flour
1 tsp pumpkin pie spice (Mom always insisted on McCormick, but any mix with cinnamon and nutmeg works)
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
For rolling: 1/4 cup melted butter + 1/2 cup sugar + 1 tsp cinnamon

Oh—if you’re out of pumpkin pie spice, just mix cinnamon, nutmeg, a bit of ginger and a smidge of cloves. Proportions? Well, I just eyeball it.

Let’s Dive In: The Play-by-Play (With Tangents)

Preheat your oven to 350°F (or about 175-ish°C). Prep a mini muffin pan with a bit of oil or spray. If you don’t have one, a regular muffin tin works—just don’t fill them up too much.
In a biggish bowl, whisk pumpkin, sugar, oil, and eggs. It’ll look shockingly orange at first. This is normal. Actually, I sneak a taste here (no shame).
In another bowl (or, if you hate dishes, right on top), throw in flour, your spices, soda, powder, and salt. Stir it together, then gently combine with the wet ingredients until you don’t see dry bits. Don’t overmix; I once made these like rubber balls by getting too enthusiastic. Fold, don’t beat.
Spoon batter into the tin. I use a little cookie scoop, but if you have two spoons, that’s fine. Each cup should be nearly full, but don’t go overboard unless you want monster donut bites.
Bake about 10-13 minutes for mini muffins (18 or so for full size), or until a toothpick poked in one comes out mostly clean. Not perfectly clean—slightly sticky means deliciously moist. Don’t stress if the bottoms are a bit darker—that’s the caramelization talking.
Let cool just until you can handle them, then roll each bite in melted butter and then in the cinnamon-sugar mix. This is the messy part—and yes, you’ll get sugar everywhere. Worth it.

Things I Figured Out the Hard Way

If you overbake, they still taste okay dunked in coffee, but texture is key. Try to pull them early.
Too much mixing? Tough donut bites. Think lazy folding—no need to get vigorous.
Cinnamon sugar works best while they’re warm. I learned that after a batch cooled totally and the coating didn’t stick.

Fun Twists and a Fail

Sometimes I toss in chocolate chips—delicious, but a bit much for breakfast (though who am I kidding?).
A friend of mine swaps the cinnamon sugar for maple glaze; unfussy and really quite good.
Tried a gluten-free flour once, and… let’s just say it needed more experimenting. Maybe try half and half if you’re adventurous?

If You Don’t Have a Muffin Tin…

No panic. Grab a regular baking pan and mound little dollops. You’ll get more rustic, wobbly rounds, but honestly, who’s judging? (For what it’s worth, extrasharp knives aren’t any help here. Use a spoon!) You could also check out something like Serious Eats’ substitute pans guide if you’re curious.

How to Store (or Not)

They’ll keep in an airtight container a couple days, maybe three? Good luck getting them to last that long. I put a piece of paper towel under them to soak up any extra butter, but that’s just me.

Serving: The Family Way

I like them warm with coffee. My crew insists on dunking them in hot chocolate. Sometimes we get fancy and serve with whipped cream and a drizzle of honey (just a tiny bit, we’re not making a dessert buffet—except Christmas morning “rule” doesn’t apply then).

Pro Tips (From Slightly Embarrassing Experience)

Wait before rolling in butter if they’re too hot, otherwise, they get soggy. I got impatient once and, well, mush city!
Don’t use olive oil by mistake. It’s healthy, sure, but that flavor is hardcore. Stick to neutral oils.
Try cutting the sugar slightly if you plan serious sugar rolling after. It balances out.

Real Questions I Get (And My Best Attempts at Answers)

Can I freeze these Pumpkin Donut Bites?: Yep, you can! But, honestly, they’re much better fresh. If you do freeze ’em, add the cinnamon sugar after they thaw. I’ve done it both ways—one got weirdly sticky.
Can I use sweet potato instead of pumpkin?: Absolutely, mate! Sweet potato’s ace (that’s my cousin in Manchester talking) and I actually think it gives a silkier bite. Just mash it smooth.
What if I don’t have pumpkin pie spice?: Just mix up some cinnamon, nutmeg, a dash of ginger or cloves and call it done. I very rarely remember to buy pre-mixed.
Why did mine come out dry?: Probably too much flour or overbaking. On second thought, maybe your oven runs hot? I recommend an oven thermometer, like King Arthur’s handy one, since mine is a liar.

Digression: I once saw someone dunk these bites in a pumpkin spice latte and I just have to believe that’s taking things a pinch too far (or maybe I’m just jealous I didn’t think of it first…)

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