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

Scale

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

Cook Mode Prevent your screen from going dark

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.