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–+ servings
Pile of cinnamon sugar pumpkin donut holes stacked in a bowl, one cut in half on top to show the moist pumpkin dough inside.
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4 from 1 vote

Pumpkin Donut Holes

Pumpkin Donut Holes are soft, spiced, and coated in cinnamon sugar. An easy fall treat made with cake mix and pumpkin puree.
Prep Time10 minutes
Cook Time20 minutes
Additional Time5 minutes
Total Time35 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Servings: 10 servings
Author: Jamie Sherman

Equipment

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 8x8-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

Serving: 4donut holes | Calories: 410kcal | Carbohydrates: 65g | Protein: 3g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 24mg | Sodium: 344mg | Potassium: 273mg | Fiber: 2g | Sugar: 48g | Vitamin A: 6901IU | Vitamin C: 2mg | Calcium: 70mg | Iron: 3mg
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