These Chocolate Pumpkin Donut Holes are a breakfast treat that disappears quickly. A soft chocolate and pumpkin center meets a crunchy pumpkin spice sugar coating, making them melt in your mouth. Trust me, one bite is never enough.
The post for chocolate pumpkin spice donut holes was first published in October 2017. It was updated and republished in August 2025.
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Pumpkin spice season is in full swing at my house, and I'm enjoying every moment with a pumpkin cream cold brew in hand. I’m currently the only pumpkin lover in the household, so I end up taste-testing everything multiple times. Not that I’m complaining!
These little chocolate pumpkin bites are a spin on my popular apple cider donut holes from a few years ago. The base is made from these pumpkin mini muffins, with cocoa powder added for a chocolate twist.
Once baked, I dipped them in butter and rolled them in a cinnamon sugar mixture. That crunchy, spiced coating is what transforms them from a muffin into a donut hole.
Oh, my goodness, they are melt-in-your-mouth amazing! I may or may not have eaten way more than I should have, but it was worth it. If you love chocolate and pumpkin, this easy recipe will be your new fall favorite.
Why I Love This Recipe
- Fun Fall Flavor: Pumpkin and chocolate are a cozy flavor combination.
- Quick and Easy: No yeast or frying required, so they are ready in around 30 minutes.
- Bite-Sized Fun: The mini size makes them perfect for snacking or sharing with friends. A perfect fall treat for breakfast, a snack, or dessert.
- Sugar Crunch: That buttery sugar coating makes them taste just like donut holes.
Key Ingredients
You can easily make these mini pumpkin donut holes with simple pantry staples. Scroll to the bottom of this post to view the full recipe card, which includes ingredients and complete instructions.
- Oil: Using oil gives the muffins a moist, rich texture. I usually use canola or coconut oil.
- Brown Sugar: Sweetens the batter and keeps it moist.
- Pumpkin Puree: Be sure to buy pure canned pumpkin, not pumpkin pie filling. The pie filling contains sugar and spices.
- All-Purpose Flour: Spoon and fluff the flour, or use a kitchen scale for accurate measurement.
- Unsweetened Cocoa Powder: I prefer using Hershey's dark cocoa powder for its deep, rich flavor.
- Baking Powder: Gives the batter lift as it bakes, resulting in a rounded shape.
- Chocolate Milk: Provides the liquid in the batter and also adds another dose of chocolate flavor. You can also use regular milk.
- Coating: A mixture of melted butter, sugar, and pumpkin pie spice makes the outside of the donut holes crunchy and delicious.
How To Make Homemade Pumpkin Donut Holes
Baked pumpkin doughnut holes are easy to make. Mix the batter, spoon it into a mini muffin pan, and bake. While warm, add a coating of butter and sugar.
Make the batter. Mix the pumpkin, oil, brown sugar, and vanilla extract in a large bowl. Add the dry ingredients and milk and mix until a batter forms.
Fill the pan. Spoon the batter evenly into a greased mini muffin tin.
Bake and cool. Place the pan in a preheated oven and bake until a toothpick inserted in the center comes out mostly clean. Let the mini muffins rest on a wire rack until slightly warm.
Add a sugar coating. Dip the warm muffins in melted butter, then roll generously in sugar and warm spices. Let the coating dry before serving.
Storage Recommendations
Place the cooled mini donuts in a loosely sealed container. They will keep for 3-4 days at room temperature, provided they last that long.
BruCrew Tips and Variations
For the best results in your kitchen, be sure to follow our recipe tips.
- Add more chocolate. Stir ½ cup mini chocolate chips into the batter before baking.
- Coat while warm. Roll the donut holes in the butter and pumpkin spice sugar while they're still slightly warm so the coating sticks better.
- Double the coating for extra crunch. Roll them once, let them set, then roll again for a thicker sugar crust.
- Make filled donuts. Use a piping bag to add a small amount of Nutella, pumpkin butter, or cream cheese filling into the centers before coating.
- Add a glaze. Skip the cinnamon sugar coating. Whisk powdered sugar and a splash of pumpkin spice coffee creamer, then dip the tops of the muffins in the glaze.
- Make regular donuts. You can also bake the batter in a mini donut pan if you prefer a traditional round donut.
More Chocolate and Pumpkin Recipes
- Chocolate Pumpkin Cookies
- Chocolate Pumpkin Cheesecake Cookie Bars
- Pumpkin Nutella Muffins
- Chocolate Pumpkin Bread
- Pumpkin Chocolate Chip Scones
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Recipe
Chocolate Pumpkin Donut Holes
These Chocolate Pumpkin Donut Holes are a breakfast treat that disappears quickly. A soft chocolate and pumpkin center meets a crunchy pumpkin spice sugar coating, making them melt in your mouth. Trust me, one bite is never enough.
Ingredients
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
Instructions
- Preheat the oven to 350°F. Spray 2 - 12 count mini muffin tins with nonstick baking spray.
- Beat the oil and sugar. Add the egg, vanilla, and pumpkin, and beat again.
- Stir together the flour, cocoa powder, baking powder, salt, and pumpkin pie spice.
- Slowly add the flour mixture and chocolate milk until everything is mixed in.
- Spoon the batter evenly into the prepared muffin tins. Bake for 11-12 minutes.
- Remove and let cool in the pan for 2-3 minutes, then gently lift them out and place on a cooling rack to cool slightly.
- Stir together the remaining sugar and pumpkin pie spice. Dip the warm donut holes in melted butter, then roll them in sugar. Let set. Store in a very loosely sealed container.
Notes
- Add more chocolate. Stir ½ cup mini chocolate chips into the batter before baking.
- Coat while warm. Roll the donut holes in the butter and pumpkin spice sugar while they're still slightly warm so the coating sticks better.
- Double the coating for extra crunch. Roll them once, let them set, then roll again for a thicker sugar crust.
- Make filled donuts. Use a piping bag to inject a small amount of Nutella, pumpkin butter, or cream cheese filling into the centers before coating.
- Add a glaze. Skip the sugar coating. Whisk powdered sugar and a splash of pumpkin spice coffee creamer, then dip the tops of the muffins in the glaze.
- Make regular donuts. You can also bake the batter in a mini donut pan if you prefer a traditional round donut.
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Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 127Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 13mgSodium: 108mgCarbohydrates: 18gFiber: 1gSugar: 11gProtein: 2g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
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