Pumpkin season doesn’t stop at lattes, it belongs on your dessert plate too. Imagine a bite-sized treat that’s soft, sweet, warm with pumpkin spice vibes, and rolled in a sparkly cinnamon-sugar coat. That’s exactly what you’ll get with these Pumpkin Cinnamon Sugar Doughnut Holes. They bake up in minutes, require only a handful of ingredients, and taste like autumn wrapped in sugar and spice.
Why You’ll Love This Recipe
I don’t mess around when it comes to fall baking. These pumpkin doughnut holes check every cozy-season box: they’re fluffy, golden, rolled in buttery cinnamon sugar, and packed with that cozy pumpkin flavor. You don’t need fancy equipment or deep-frying oil, just your oven, a mixing bowl, and a doughnut hole pan or mini muffin tin. This recipe keeps it simple, fast, and absolutely irresistible.
Ingredients You’ll Need
For the Doughnut Holes:
- 1 box vanilla or yellow cake mix
- ½ cup pumpkin puree
- ½ cup water
For the Cinnamon Sugar Topping:
- ½ cup sugar
- 1 tablespoon ground cinnamon
- ¼ cup melted butter
Step-by-Step Instructions
- Preheat and Prep: Heat your oven to 350°F and grease your doughnut hole pan or mini muffin tin.
- Mix the Batter: In a large mixing bowl, stir together the cake mix, pumpkin puree, and water until the batter turns smooth and creamy.
- Fill and Bake: Spoon the batter into your prepared pan, filling each cup about ¾ full. Bake for 10–12 minutes, or until the doughnut holes spring back when touched.
- Dip and Roll: While the doughnuts are still warm, brush or dip them in melted butter. Roll each one in the cinnamon-sugar mixture until they’re completely coated.
- Serve and Enjoy: Pile them high on a plate and watch them disappear faster than a pumpkin spice latte on release day.
Tips for the Best Pumpkin Doughnut Holes
- Use pure pumpkin puree, not pumpkin pie filling, for the perfect texture.
- Don’t skip the butter—it makes the cinnamon sugar stick beautifully.
- Serve these warm for the ultimate melt-in-your-mouth experience.
Pumpkin Cinnamon Sugar Doughnut Holes
Description
These pumpkin doughnut holes check every cozy-season box: they’re fluffy, golden, rolled in buttery cinnamon sugar, and packed with that cozy pumpkin flavor. You don’t need fancy equipment or deep-frying oil, just your oven, a mixing bowl, and a doughnut hole pan or mini muffin tin. This recipe keeps it simple, fast, and absolutely irresistible.
Ingredients
For the Doughnut Holes:
1 box vanilla or yellow cake mix
1/2 cup pumpkin puree
1/2 cup water
For the Cinnamon Sugar Topping:
1/2 cup sugar
1 tablespoon ground cinnamon
1/4 cup melted butter
Instructions
Preheat and Prep: Heat your oven to 350°F and grease your doughnut hole pan or mini muffin tin.
Mix the Batter: In a large mixing bowl, stir together the cake mix, pumpkin puree, and water until the batter turns smooth and creamy.
Fill and Bake: Spoon the batter into your prepared pan, filling each cup about ¾ full. Bake for 10–12 minutes, or until the doughnut holes spring back when touched.
Dip and Roll: While the doughnuts are still warm, brush or dip them in melted butter. Roll each one in the cinnamon-sugar mixture until they’re completely coated.
Serve and Enjoy: Pile them high on a plate and watch them disappear faster than a pumpkin spice latte on release day.
A Fall Favorite You’ll Make on Repeat
These Pumpkin Cinnamon Sugar Doughnut Holes taste like a bakery treat but take less than 30 minutes from start to finish. They’re perfect for fall brunches, Halloween parties, Thanksgiving dessert spreads, or just because you’re craving a sweet pumpkin bite with your morning coffee.
Fall flavors shine best when you keep it simple, and this recipe proves it. Bake a batch today and let the cinnamon sugar magic make your kitchen smell like autumn.
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