Ingredients
Donut Holes Batter
- 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
Coating
- ½ cup unsalted butter (1 stick), melted
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat and Prepare Mold: Preheat the oven to 350°F (175°C). Grease a cake pop or donut hole mold thoroughly with nonstick spray to ensure easy removal of the donut holes.
- Mix Batter: 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 mix until well combined, stopping halfway to scrape down the sides of the bowl for even mixing.
- Fill Mold with Batter: Transfer the batter into a piping bag or a zip-top bag. Snip off a ½-inch corner and carefully pipe the batter evenly into each cavity of the mold, filling them almost to the top.
- Bake: Place the mold in the oven and bake for 15 to 20 minutes. Check doneness by inserting a toothpick into the vent hole of the mold; the donut holes are done when the toothpick comes out clean. Keep the top mold in place as the donut holes cool to maintain their shape.
- Cool: Remove the donut holes from the mold and transfer them to a wire rack. Allow them to cool for about 5 minutes before coating.
- Prepare Coating: Melt the unsalted butter in a microwave-safe bowl. In a separate bowl, combine the granulated sugar and ground cinnamon thoroughly for the coating mixture.
- Coat Donut Holes: Dip each cooled donut hole into the melted butter, making sure it is fully coated. Then roll the donut hole in the cinnamon sugar mixture until all sides are evenly covered. Place coated donut holes back on the wire rack or a serving plate.
Notes
- Use pumpkin puree, not pumpkin pie filling, to avoid overly sweet or spiced donut holes.
- Ensure the mold is well greased to prevent sticking and maintain the shape of the donut holes.
- If you do not have a piping bag, use a zip-top bag with a small snip to control the batter dispensing easily.
- The donut holes are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days.
- For added flavor, consider sprinkling a little extra pumpkin pie spice in the cinnamon sugar coating if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
