Pumpkin donut holes are my shortcut fall treat that you can actually pull off last minute. Two pantry ingredients, a mini muffin pan, and three easy finishes so you can make a party-worthy platter without deep frying!
Yup, even dietitians eat donuts. Think donut shop munchkins but skip the drive thru. We're baking instead of frying, which keeps the mess down and the process quick. The pumpkin adds moisture and a little fiber, and you can choose your coating based on what you're wanting: cinnamon sugar, maple glaze, or powdered sugar.
And did I mention how cost-effective these are?? A 10-count at Dunkin' runs about $4, while this recipe makes 32 donut holes for around $3. That's a no brainer for me!
Craving more fall favorites? Pair these with my apple cider slushie, pumpkin energy balls, and 4-ingredient caramel apple bark.
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Why You'll Love This Recipe
- Real-life easy: One bowl, no mixer, and no hot oil means you can bake these on a random Sunday morning.
- Pantry win: A box of spice cake mix and a can of pumpkin become warm donut holes in about 20 minutes.
- Party-ready platter: Three simple coatings turn these perfectly spiced bites into a bakery-worthy fall treat with almost zero fuss.
Ingredients
Here's everything you need to pull these 2 ingredient pumpkin donut holes off fast.
- Spice cake mix: Just one box gives you the perfect amount of spiced flavor! If you only have yellow cake mix, add 2 to 3 teaspoons of pumpkin pie spice to mimic the flavor.
- Canned pumpkin puree: Use one 15 ounce can of plain pumpkin purée for moisture and body. Make sure to use pumpkin puree, not pumpkin pie filling!
Choose a coating (mix and match if you like):
- Cinnamon Sugar: The classic bakery-style coating with a crisp, sweet finish. Tip: Coat while warm so the sugar sticks, use butter that's melted but not sizzling, and double-roll after 10 minutes if the first layer melts.
- Maple Glaze: A simple powdered sugar glaze made with maple extract for real fall flavor. Tip: Start with ¼ teaspoon maple extract, taste, then add a drop at a time so it doesn't turn overpowering.
Powdered Sugar: Light, sweet, and pretty like a snowball. Tip: Sift the sugar first, toss gently while warm, then re-toss right before serving, and avoid humid storage so the coating stays visible.
See the recipe card below for the full list of ingredients and measurements.
Substitutions & Variations
Use what you've got and make these pumpkin donut bites your way with these easy swaps.
- For a gluten free swap, grab a 1 to 1 gluten-free cake mix and start checking doneness 1 to 2 minutes early.
- Fold in mini chocolate chips or finely chopped pecans into the batter for fun flavor mix-ins!
- To lean into extra spice, stir an additional ½ teaspoon pumpkin pie spice into the batter for a stronger fall vibe.
- If you like it less sweet, skip the coating and enjoy them warm and plain because the pumpkin spice flavors shine on their own!
How To Make Pumpkin Donut Holes
Follow these simple steps for delicious pumpkin donut holes that you don't have to wait in the drive-thru for!
Step 1: Preheat the oven to 350°F and grease a mini muffin pan well so the donut holes release cleanly.
Step 2: Mix the cake mix and pumpkin in a bowl until the batter is smooth and thick with no dry pockets.
Step 3: Scoop the batter into the pan using a small cookie scoop, filling each cup about three-quarters full. You should get about 32 mini donut holes.
Step 4: Bake for 10 to 13 minutes, pulling them when the tops spring back and a toothpick comes out clean.
Step 5: Cool in the pan for 3 to 4 minutes, then pop them onto a wire rack so steam doesn't make the bottoms soggy.
Step 6: Make the coatings while they cool slightly:
- Cinnamon Sugar: Stir the sugar and cinnamon together in a small bowl and melt the butter in a separate dish.
- Powdered Sugar: Add powdered sugar to a small bowl for easy tossing and sift if it looks clumpy.
Maple Glaze: Whisk powdered sugar, maple extract, and a little milk in a small bowl. Start with just a splash of milk and add more as needed until it runs off a spoon in a slow ribbon.
Step 7: Finish while warm so everything sticks just right!
- Cinnamon Sugar: Dip each donut hole in melted butter, roll in cinnamon sugar, and re-toss right before serving if needed.
- Powdered Sugar: Toss gently to coat and re-toss just before serving if the sugar absorbs.
- Maple Glaze: Dip the holes or drizzle, then let them set for about 10 minutes on the rack
Tips For the Best Pumpkin Spice Donut Holes
Try these quick tricks so your pumpkin munchkins bake soft and coat like perfection.
- Grab a small cookie scoop so every donut hole bakes evenly. I use the smallest size from this scooper 3-pack for this batter.
- Pull the donut holes when the tops spring back and the edges look set and lightly golden so you don't overbake them.
- Roll in cinnamon sugar while still warm for the best cling, and let them cool for 10 minutes and roll again if the first coat melts.
- A mini donut pan works for this recipe too! Start checking at the 10 minute mark since the shallow wells can bake faster!
- For a crowd-pleasing platter, make all 3 coatings and set them out together so everyone can pick a favorite.
Storage
Keep these pumpkin donuts fresh with make-ahead, storing, and freezing pointers that actually work.
- Storage: Store in an airtight container for up to 3 to 4 days. Let the donut holes cool completely first and separate layers with parchment to protect the coating.
- Freeze: Freeze uncoated donut holes in a single layer until solid, transfer to a freezer bag for up to 2 months, then thaw and warm 3 to 5 minutes at 300°F before coating.
- Make ahead: Bake the day before, cool fully, and coat the day you serve for the best texture.
FAQ
Yes! Air fry scooped mounds on parchment at 325 to 330°F for about 6 to 8 minutes until set. Work in batches depending on how big your air fryer is, then coat as directed.
Nope, make sure to use plain pumpkin puree in this recipe. Pie filling is sweetened and spiced, so it will throw off the texture and flavor. Check the label for only "pumpkin" in the ingredients, and avoid cans that list sugar or spices. If pie filling is all you have, expect a softer, sweeter result.
Scoop small mounds onto a parchment-lined sheet and bake at 350°F for 8 to 11 minutes, or use a donut hole pan and start checking at 9 minutes.
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Thank you!
Jessie
Baked Pumpkin Donut Holes Recipe
Ingredients
- 1box box spice cake mix
- 1 15 oz can pumpkin puree
Cinnamon sugar
- ¼ cup sugar
- 2 teaspoon cinnamon
Powdered sugar
- ¼ cup powdered sugar
Maple glaze
- 1 cup powdered sugar
- ¼ teaspoon maple extract
- 2 tablespoons milk
Instructions
- Preheat the oven to 350°F and grease a mini muffin pan well so the donut holes release cleanly.
- Mix the cake mix and pumpkin in a bowl until the batter is smooth and thick with no dry pockets.
- Scoop the batter into the pan using a small cookie scoop, filling each cup about three-quarters full. You should get about 32 mini donut holes.
- Bake for 10 to 13 minutes, pulling them when the tops spring back and a toothpick comes out clean.
- Cool in the pan for 3 to 4 minutes, then pop them onto a wire rack so steam doesn't make the bottoms soggy.
Make the coatings while they cool slightly.
- Cinnamon Sugar: Stir the sugar and cinnamon together in a small bowl and melt the butter in a separate dish.
- Powdered Sugar: Add powdered sugar to a small bowl for easy tossing and sift if it looks clumpy.
- Maple Glaze: Whisk powdered sugar, maple extract, and a little milk in a small bowl. Start with just a splash of milk and add more as needed until it runs off a spoon in a slow ribbon.
Finish while warm so everything sticks just right!
- Cinnamon Sugar: Dip each donut hole in melted butter, roll in cinnamon sugar, and re-toss right before serving if needed.
- Powdered Sugar: Toss gently to coat and re-toss just before serving if the sugar absorbs.
- Maple Glaze: Dip the holes or drizzle, then let them set for about 10 minutes on the rack
Notes
- Nutrition Note: Nutrition facts are calculated for the base donut holes only and do not include any coating.
- If you only have a yellow cake mix, add 2 to 3 teaspoons pumpkin pie spice.
- For make-ahead, bake the day before and coat the day you serve.
- Cool completely, then store at room temp in an airtight container 3 to 4 days. Separate layers with parchment to protect coatings.
- Freeze uncoated donut holes for up to 2 months. Thaw, warm at 300°F for 3 to 5 minutes, then coat.
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