• 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