RecipePumpkin Doughnut Holes

Nutrition Facts
Amount per Serving
  • Calories: 40
  • Protein: 0 g
  • Total Fat: 0 g
    • Unsaturated Fat: 0 g
    • Saturated Fat: 0 g
  • Cholesterol: 0 mg
  • Total Carbohydrate: 8 g
  • Dietary Fiber: 0 g
  • Total Sugar: 5 g
    • Natural Sugar: 0 g
    • Added Sugar: 5 g
  • Sodium: 65 mg

Time to make the doughnut holes! These addictive bites, filled with pumpkin-y goodness, are super simple to whip up. Toss together a batch for the kids as an after-school treat, bring as a dessert for a family get-together or make them “just because”…they’re so easy and insanely delish. If you don’t have doughnut hole tins, you can use mini muffin pans instead.

  • Prep time
  • Total Time
This recipe makes about 48 doughnut holes


  • • 1 box vanilla cake mix
  • • 1 cup canned pumpkin puree
  • • 1 cup water

Sweet Topping

  • • 2 tablespoons sugar
  • • ¼ teaspoon cinnamon (sprinkle more if you prefer a stronger cinnamon flavor)
  • • 1 to 2 tablespoons butter
Preheat oven to 325˚. Mist doughnut hole pan (or mini muffin pan) with oil spray and set aside.
In a large bowl, mix together cake mix, pumpkin puree and water. Spoon the batter into the pan (fill each compartment about ¾ way). Bake for 15 to 20 minutes, or until doughnut holes are golden brown and a toothpick comes out clean.


Sweet Topping:
In a small bowl, melt butter for about 10 seconds in the microwave. Brush melted butter onto each doughnut top, then sprinkle on sugar followed by cinnamon.

Nutrition provided per doughnut hole.