Chocolate Pumpkin Donut Holes

Why You’ll Love This Recipe

I like this recipe because it’s easy, fun, and perfect for when I want something sweet but not overly complicated. The chocolate and pumpkin balance each other beautifully, while the sugar-spice coating gives them an irresistible crunch. I also love that I can customize them with different coatings, fillings, or even bake them in a donut pan for variety.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Donuts
⅓ cup oil
½ cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
¾ cup pure pumpkin puree
1 ½ cups all purpose flour
¼ cup dark cocoa powder
2 teaspoons baking powder
½ teaspoon table salt
1 teaspoon pumpkin pie spice
½ cup chocolate milk

For the Topping
4 tablespoons melted butter
¾ cup granulated sugar
1 ½ tablespoons pumpkin pie spice

Directions

1. I preheat the oven to 350°F and spray two 12-count mini muffin tins with nonstick spray.

2. I beat together the oil and brown sugar, then add the egg, vanilla, and pumpkin and mix again.

3. In another bowl, I stir together flour, cocoa powder, baking powder, salt, and pumpkin pie spice.

4. I slowly add the dry ingredients and chocolate milk to the wet mixture until fully combined.

5. I spoon the batter evenly into the muffin tins and bake for 11–12 minutes.

6. Once baked, I let them cool in the pan for 2–3 minutes, then move them to a wire rack.

7. For the coating, I mix the sugar and pumpkin pie spice together. While the donut holes are still slightly warm, I dip them in melted butter, roll them in the sugar mixture, and let them set.

Servings and Timing

This recipe makes about 24 donut holes. Prep time is 15 minutes, baking takes 11 minutes, and the total time comes to 26 minutes.

Variations

I like to stir in mini chocolate chips to make them extra chocolatey. Sometimes I coat them twice for an extra-crunchy sugar crust. For a fun twist, I fill them with Nutella, cream cheese, or pumpkin butter before rolling in sugar. When I want a glazed version, I skip the sugar coating and dip them in a simple powdered sugar glaze.

Storage/Reheating

I store these donut holes in a very loosely sealed container at room temperature for up to 2 days so the sugar coating doesn’t get soggy. If I want to keep them longer, I refrigerate them for up to 5 days or freeze them for up to 2 months. To reheat, I warm them in the oven at 300°F for a few minutes.

FAQs

Can I make these without a mini muffin tin?

Yes, I sometimes use a mini donut pan instead, or bake them in a regular muffin tin and adjust the baking time.

Can I add chocolate chips?

Yes, I love adding mini chocolate chips to the batter for extra richness.

Do I have to coat them in sugar?

No, I sometimes dip them in glaze instead or leave them plain.

Can I use regular milk instead of chocolate milk?

Yes, I use regular milk if I don’t have chocolate milk, though chocolate milk makes them richer.

Can I make these ahead of time?

Yes, I bake them the night before and coat them the next day before serving.

How do I keep the sugar coating from getting soggy?

I store them loosely covered at room temperature rather than tightly sealed.

Can I freeze these donut holes?

Yes, I freeze them without the sugar coating and coat them after thawing.

What’s the best way to fill them?

I use a piping bag fitted with a small tip to inject fillings like Nutella or cream cheese.

Can I make them gluten-free?

Yes, I replace the flour with a gluten-free all-purpose flour blend.

Can I double the recipe?

Yes, I often double it for parties since they disappear quickly.

Conclusion

These chocolate pumpkin donut holes are a quick, festive treat that I love baking during fall—or anytime I crave something cozy and sweet. The tender pumpkin-chocolate center with the spiced sugar coating makes them irresistible, and I enjoy experimenting with different fillings and coatings to keep them exciting.