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🎃 Soft, spiced Pumpkin Donut Holes coated in cinnamon sugar! Easy to make with cake mix + pumpkin puree – perfect for fall gatherings. 🍂🍩
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If you love pumpkin spice season, these pumpkin doughnut holes are a must-try! They are soft, moist, and rolled in sweet cinnamon sugar for the perfect bite-sized treat.
This pumpkin donut holes recipe uses a cake mix and pumpkin puree to make baking easy. Whether you call them pumpkin spice doughnut holes, pumpkin spice donut holes, or simply cinnamon sugar pumpkin donut holes, they are a cozy fall favorite everyone will enjoy.
⭐ Why You’ll Love This Recipe
- These pumpkin doughnut holes are quick and easy to make with just a few ingredients.
- The texture is soft and fluffy, with a pumpkin spice flavor that shines in every bite.
- Coated in cinnamon sugar, they taste just like bakery-style pumpkin spice doughnut holes.
- Perfect for fall parties, holiday breakfasts, or as a sweet snack with coffee.
🛒 Ingredients & Substitutions
- spice cake mix – substitute with white or yellow cake mix (increase pumpkin spice and brown sugar if using)
- pumpkin puree (not pumpkin pie filling)
- brown sugar – adds depth of flavor
- pumpkin pie spice – use homemade or store-bought blend
- unsalted butter, melted
- granulated sugar
- ground cinnamon
✨ Variations
- Use white or yellow cake mix to change the base flavor of your pumpkin spice donut holes.
- Add a pinch of nutmeg or cloves for even warmer pumpkin spice flavor.
- Dip pumpkin donut holes in a simple glaze instead of rolling in sugar for a different finish.
- Make mini muffins instead of pumpkin spice doughnut holes if you do not have a donut hole mold.
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🔥 Tips
- Always use pumpkin puree, not pumpkin pie filling, to keep the recipe from being too sweet.
- Do not overfill the molds, or the pumpkin doughnut holes may not bake evenly.
- Let the donut holes cool slightly before coating so the butter and cinnamon sugar stick best.
- For extra sweetness, double coat the cinnamon sugar pumpkin donut holes.
❓ FAQs
Yes, pumpkin spice doughnut holes can be baked the day before and stored in an airtight container. Roll them in fresh cinnamon sugar before serving.
No, this pumpkin donut holes recipe only requires the dry cake mix, pumpkin puree, brown sugar, and pumpkin spice.
Bake in a mini muffin pan to make pumpkin spice doughnut holes with the same flavor and texture.
Yes, homemade pumpkin puree works, but make sure it is well-drained so your pumpkin spice doughnut holes are not too wet.
They have the same warm, spiced flavor, but since these are baked, they are lighter than traditional fried pumpkin doughnut holes.
Dip in melted butter, then roll gently in cinnamon sugar while still warm. For extra coverage, roll twice.
Yes, this pumpkin spice donut holes recipe doubles easily if you want more for a crowd.
🍽️ Other Recipes You May Enjoy
Breakfast
Chocolate Donut Holes
Breakfast
Glazed Doughnut Holes
Breakfast
Maple Bars
Breakfast
Apple Fritters
Pumpkin Donut Holes
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Equipment
- donut hole pan or cake pop mold
- piping bags or zip-top bag
- small bowls (for butter and cinnamon sugar)
- spoon or tongs
Ingredients
- 1 spice cake mix, (13.25 oz.)
- 1 can pumpkin puree, (15 oz.) not pumpkin pie filling
- 2 tablespoons brown sugar
- 1 teaspoon pumpkin pie spice
- ½ cup unsalted butter, (1 stick), melted
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat oven to 350°F. Grease a cake pop or donut hole mold with nonstick spray.
- In a large mixing bowl, combine dry cake mix, pumpkin puree, brown sugar, and pumpkin pie spice. Mix with a stand mixer or hand mixer on medium speed, scraping the sides of the bowl halfway through.
- Fill a piping bag or zip-top bag with the batter. Snip a ½-inch opening and pipe batter into the mold cavities.
- Bake for 15-20 minutes, or until a toothpick inserted into the vent hole of the mold comes out clean. Leave the top mold in place until the donut holes have cooled.
- Transfer donut holes to a wire rack and let cool for 5 minutes.
- Melt butter in a microwave-safe bowl. In a separate bowl, mix sugar and cinnamon.
- Dip each donut hole in melted butter, then roll in cinnamon sugar to coat all sides.
Notes
🥡 STORAGE
- Store in an airtight container at room temperature for 3-5 days.
- Keep them out of direct sunlight and away from heat to prevent sugar coating from melting.
♨️ REHEATING
- Microwave: Warm 1-2 donut holes for 8-10 seconds.
- Oven: Heat at 300°F for 5-7 minutes.
- Air fryer: Heat at 300°F for 3-4 minutes.
- Skillet: Toast gently over low heat for 1-2 minutes.
❄️ FREEZING
- Freeze uncoated donut holes for up to 2 months.
- Thaw at room temperature, then dip in butter and cinnamon sugar before serving.
💡 TIPS FOR BEST RESULTS
- Use pumpkin puree, not pumpkin pie filling.
- Do not overfill the molds, or the donuts may spill out.
- Let them cool before removing the top mold to avoid sticking.
🍳 ALTERNATE COOKING METHODS
- Oven mini muffin pan: Bake at 350°F for 15-18 minutes.
- Air fryer: Pipe into silicone molds that fit your fryer basket, bake at 325°F for 12-15 minutes.
- Cake form: Bake batter in an 8×8-inch pan and cut into small squares before coating.
♻️ LEFTOVERS
- Leftovers make a great lunchbox treat.
- Crumble extras over yogurt or ice cream.
- Warm and serve with whipped cream or caramel drizzle.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
