Name: Pumpkin Donut Holes Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
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

Jump to Recipe·Leave a Review

I absolutely adore making these little bites of autumn joy, and I’m thrilled to share my Pumpkin Donut Holes Recipe with you! There’s something incredibly comforting about these soft, spiced treats coated with cinnamon sugar, baked to golden perfection in just minutes. Whether you’re craving a festive snack or a sweet breakfast surprise, this recipe promises easy preparation and delightful flavors that celebrate pumpkin season at its best.

Why You’ll Love This Pumpkin Donut Holes Recipe

What I truly love about this Pumpkin Donut Holes Recipe is the way the warm spices and pumpkin puree come together to create an irresistibly tender and moist texture. Every bite bursts with cozy fall flavors, from the fragrant pumpkin pie spice to the sweet cinnamon sugar coating that adds just the right crunch. It’s like a little celebration of autumn wrapped in a bite-sized treat.

Another reason I keep coming back to this recipe is how straightforward it is. The use of a spice cake mix combined with pumpkin puree means you don’t have to fuss over dozens of ingredients or complicated steps. It’s perfect for those days when I want to whip up something fun and festive quickly. Plus, they’re fantastic for sharing at family gatherings, holiday brunches, or even as a fun party snack. These pumpkin donut holes really stand out because they’re easy, flavorful, and universally loved. I can’t recommend them enough!

Ingredients You’ll Need

A large clear glass bowl filled with smooth, thick, light brown batter sits near the bottom center of the image. Above it, a medium clear glass bowl contains white granulated sugar. To the left of the sugar is a small clear glass bowl filled with finely ground brown cinnamon powder. At the bottom left corner, a light yellow stick of butter is partially visible. To the right edge of the image, there is a white hand mixer beater attachment with some batter on it. The items are all placed on a white marbled surface with a bright pink silicone mold tray with round cavities positioned at the top right corner. Photo taken with an iphone --ar 4:5 --v 7

The ingredients for this recipe are delightfully simple but each plays an essential role in building that perfect fall flavor and texture. From the spice cake mix providing a flavorful base to the cinnamon sugar that coats each donut hole with a nostalgic sweetness, every component matters.

Spice cake mix (13.25 oz.): This forms the flavorful backbone packed with warm spices that complement the pumpkin.
Pumpkin puree (15 oz., not pumpkin pie filling): Adds moisture, natural sweetness, and that unmistakable pumpkin flavor.
Brown sugar (2 tablespoons): Gives a subtle caramel richness that deepens the taste.
Pumpkin pie spice (1 teaspoon): An extra boost of cinnamon, nutmeg, and clove to enhance the pumpkin’s warm notes.
Unsalted butter (½ cup or 1 stick, melted): Adds richness and helps the cinnamon sugar stick perfectly.
Granulated sugar (1 cup): Base for the sweet coating that balances the spices.
Ground cinnamon (2 teaspoons): Brings that classic cinnamon sugar crunch that makes every bite addicting.

Directions

Step 1: Preheat your oven to 350°F and generously grease a cake pop or donut hole mold with nonstick spray. This ensures the donut holes come out easily without sticking.

Step 2: In a large mixing bowl, combine the dry spice cake mix, pumpkin puree, brown sugar, and pumpkin pie spice. Use a stand mixer or hand mixer on medium speed to blend everything thoroughly, making sure to scrape down the sides halfway through so the batter is smooth and even.

Step 3: Fill a piping bag or a zip-top plastic bag with your batter. Carefully snip about a ½-inch opening at the tip and pipe the batter evenly into each mold cavity, filling them about 2/3 full to allow room for rising.

Step 4: Bake the donut holes for 15 to 20 minutes. You’ll know they’re done when a toothpick inserted into the vent hole of the mold comes out clean. Keep the top mold in place while they cool so they maintain their perfect shape.

Step 5: Transfer the baked donut holes onto a wire rack and let them cool for about 5 minutes. This rest time helps them firm up slightly so handling is easier.

Step 6: Melt the unsalted butter in a microwave-safe bowl until liquid. In another bowl, mix together the granulated sugar and ground cinnamon to prepare your finishing coating.

Step 7: One by one, dip each still-warm donut hole into the melted butter, then immediately roll it through the cinnamon sugar mixture until it’s completely coated. This step creates a beautifully sweet and spicy crust that you won’t be able to resist.

Servings and Timing

This Pumpkin Donut Holes Recipe makes about 10 generous servings, perfect for sharing or indulging yourself. The prep time is roughly 10 minutes, baking takes about 15 to 20 minutes, and you’ll need an additional 5 minutes for cooling and coating. In total, you’re looking at around 35 minutes from start to finish, which is wonderful for a quick but special treat.

How to Serve This Pumpkin Donut Holes Recipe

A pink silicone muffin tray holds 20 small, round muffins with a light brown color and slightly cracked tops, each muffin rising above the tray edges with a soft, uneven texture. The tray sits on a white marbled surface. Above and slightly to the left of the tray, there is a glass bowl filled with white flour and a small clear bowl containing cinnamon powder. On the right side of the image, part of a stick of yellow butter wrapped in paper is visible. The scene is bright with natural light and softly shadowed edges photo taken with an iphone --ar 4:5 --v 7

I love serving these pumpkin donut holes warm, right out of the bowl of cinnamon sugar, because that’s when they’re at their most irresistible. You could plate them on a festive fall-themed tray garnished with a sprinkle of extra cinnamon or chopped pecans for a bit of texture. They also pair beautifully with a drizzle of maple syrup or even a light dusting of powdered sugar if you want to get fancy.

For beverages, I often enjoy them with a hot cup of chai tea or a creamy latte, which complements the spiced flavors perfectly. If you’re serving at a party or brunch, they also go well with a chilled apple cider or a sparkling cranberry mocktail for a refreshing contrast. These donut holes fit wonderfully into many occasions — from cozy family breakfasts to holiday gatherings and weekend coffee chats. Plus, they look so charming stacked in little piles or jars, making an attractive centerpiece for your dessert table.

If you want to keep things casual, just place a few donut holes on a small plate with a couple of napkins and some cinnamon sticks as decoration. Their bite-sized nature makes them perfect for nibbling throughout the day or as a sweet little pick-me-up anytime.

Variations

One thing I’ve found is that this Pumpkin Donut Holes Recipe lends itself well to creative tweaks. If you’re looking to make them gluten-free, you can swap in a gluten-free spice cake mix — just be sure to double-check the ingredients. For a vegan version, use a dairy-free butter alternative and make sure your cake mix fits your dietary needs.

Flavor-wise, I sometimes like adding a handful of mini chocolate chips or chopped walnuts right into the batter for extra texture and indulgence. For a twist, you could mix in a teaspoon of espresso powder to amp up the depth of flavor — it sounds unusual, but trust me, it’s fantastic with pumpkin!

If you don’t have a cake pop or donut hole mold, no worries. You can bake these as mini muffins in a mini muffin pan or even fry them in hot oil for a true donut hole experience with a crispier exterior. Just keep an eye on cooking times since frying will be quicker and the texture a bit different, but still delicious!

Storage and Reheating

Storing Leftovers

If you have any leftover pumpkin donut holes (and trust me, you might!), I like to store them in an airtight container at room temperature for up to 2 days. This keeps them soft and fresh enough to enjoy again without drying out. If your kitchen is warm, it’s better to refrigerate them, but bring them back to room temperature before serving for the best taste.

Freezing

These donut holes freeze beautifully, which is great for prepping ahead. I recommend arranging them in a single layer on a baking sheet and freezing until solid, about an hour. Then transfer to a freezer-safe bag or container with parchment paper layers to prevent sticking. They’ll keep well for 1 to 2 months. When you’re ready to enjoy, just thaw them overnight in the fridge or at room temperature for a few hours.

Reheating

To bring your pumpkin donut holes back to life, I like reheating them gently in a toaster oven or conventional oven at 325°F for about 5 to 8 minutes. This helps restore the slightly crisp cinnamon sugar coating without making them tough. Avoid microwaving if you can, as it tends to make them chewy or soggy. Serve warm for maximum flavor and that freshly baked feel.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

I don’t recommend using pumpkin pie filling because it contains added sugars and spices that can throw off the balance of flavors and texture. Stick to plain pumpkin puree for the best results in this recipe.

Do I need a special donut hole pan to make this recipe?

While a cake pop or donut hole mold is ideal for getting that classic shape, you can use a mini muffin pan as a substitute. Just keep an eye on the baking time as it might vary slightly, and the holes will be more muffin-like but still delicious.

Can I make these pumpkin donut holes ahead of time?

Yes, you can make them a day or two ahead. Store them in an airtight container at room temperature or in the fridge. Reheat as needed to enjoy them warm and fresh tasting.

What is the best way to get the cinnamon sugar coating to stick evenly?

Dipping the donut holes in warm melted butter right after baking is key. The butter acts like glue for the cinnamon sugar, helping it coat evenly and cling perfectly for a delightful crunch.

Can I bake these without an electric mixer?

Absolutely! You can mix the ingredients by hand using a whisk or sturdy spoon. Just be sure to combine everything thoroughly so there are no pockets of dry mix left in the batter.

Conclusion

I hope you feel inspired to try out this Pumpkin Donut Holes Recipe very soon. From the rich spice cake base to the sweet cinnamon sugar coating, these little treats embody the warmth and joy of the season perfectly. They’re easy to make, fun to share, and simply delicious — everything I want from a fall dessert. Happy baking, and enjoy every bite!