2-Ingredient Pumpkin Donut Holes
These donut holes are pumpkin perfection. As the leaves turn golden and the air grows crisp, there’s a familiar craving for all things pumpkin-spiced and these treats will hit the mark.
Now, let’s be clear, these little bites won’t be sporting a shining health halo overhead (ahem!), but when compared to their classic counterparts, they’re a step in a more wholesome direction. Here’s why: First, they’re baked not fried. And second, they’re infused with real pumpkin puree so each bite not only encapsulates the essence of fall but also brings along the natural nutrients of this vibrant vegetable.
And a little tip: If you find yourself without a donut hole tin, simply use a mini muffin pan.
Try my Cinnamon-Sugar Donut Holes.
2-Ingredient Pumpkin Donut Holes
As the leaves turn golden and the air grows crisp, there’s a familiar craving for all things pumpkin-spiced and these treats will hit the mark.
Ingredients
Donuts
- 1 box vanilla cake mix
- 1 cup 100% pumpkin puree (canned, unsweetened)
- 1 cup water
Cinnamon-Sugar Glaze
- 2 tablespoons sugar
- ¼ teaspoon cinnamon, sprinkle more if you prefer a stronger cinnamon flavor
- 1 to 2 tablespoons butter
Equipment
Instructions
Donuts:
- Preheat oven to 325℉. Mist donut 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 donut 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 donut top, then sprinkle on sugar followed by cinnamon.
Nutrition Information per serving
Serving Size: 1 donut holeCalories: 40Carbohydrates: 8gProtein: 0gTotal Fat: 0g— Unsaturated Fat: 0g— Saturated Fat: 0gCholesterol: 0mgSodium: 65mgFiber: 0gTotal Sugar: 5g— Natural Sugar: 0g— Added Sugar: 5g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe!
If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!
This sound delicious -and so easy! Thanks!!
They are pillowy pumpkin perfection! Let us know if you make them— we hope you enjoy every bite!
— Team Joy
Will yellow cake mix work with the pumpkin donut hole recipe?
Hi Mercedes! Yellow cake mix will absolutely work! We hope you love this recipe as much as we do.
— Team Joy
Hi! I don’t like using mixes so could these be made with a recipe for homemade yellow cake? Thanks!
Hi Nancy! You can definitely use a homemade yellow cake recipe for this! Please let us know how it turns out—we’d love to hear your thoughts!
Delicious and so easy.. can you freeze them?
Hi Karen. Yes, you can freeze them—they’ll keep in the freezer for up to two months! Make sure they’ve cooled completely, then place wax paper between layers of the donut holes so they don’t stick together and store them in an airtight container. Or, you can freeze them on a baking sheet, then transfer them to an airtight container once fully frozen. When ready to enjoy, thaw at room temperature or in the microwave. We hope you love them as much as we do!
—Team Joy
Can you use a spice cake mix, too???
Hi Diane. Yes, you can use a spice cake mix for this recipe! Hoping you love it!
—Team Joy
Made these, Delish! Loved the soft texture and I just dusted w/confectioners sugar. Fabulous and such a Bite Sized Delight! Got the Donut Hole pan as a Christmas Gift..So Happy Joy gave Us a Great Recipe! Thnx!
Hi Lynn. We’re so happy to hear you enjoyed the recipe! And what a great Christmas gift! We’re biased here, but we love receiving cooking equipment and kitchen gadgets! It’s the gift that keeps giving 🙂
—Team Joy
I made them and it came out excellent!
Thanks for the delicious recipe!
Hi Judi. Thank YOU for stopping by to share your thoughts. So happy you enjoyed the recipe!
—Team Joy
Can these be made gluten free?
Hi Diane, Yes, these can be made gluten-free with a standard 1:1 GF bake mix. If you give it a shot, let us know what you think! Hope you enjoy! — Eliza (Team Joy)
I’d like to try this with a gluten free cake mix. What are the ounces for the cake mix you used for the 1X recipe? Thank you.
Hi Nona! You can absolutely make this gluten-free. Joy recommends using a standard 1:1 GF bake mix. The box we used for the cake mix for the 1x recipe was 13.25 ounces. Enjoy! — Eliza (Team Joy)
i use spice cake mix this is a delicious fall food
Hi Colleen, Love the idea of using spice cake mix…such a smart shortcut for fall flavor! Thanks for sharing! — Eliza (Team Joy)
These sound wonderful! I don’t have a donut hole pan. I was wondering if there is a way to make this recipe using something else.
Hi Karen! Yes, you can use a mini muffin pan. They are SO tasty, we hope you give it a shot! Enjoy! — Eliza (Team Joy)
Love it. I just dusted with powdered sugar…divine. Wonderful taste & hearty texture. A definite regular for Fall with me!! Simple & Simply Delicious. Thnx Joy for a Winner in perfect portion control!! You’re The Bomb in delish desserts.
So happy you love them, Lynn! Wish you could see my smile!!
Would I follow this exactly for use with a silicone donut mold (not donut holes)?
Yes, Deb! Full-size silicone donut molds will take a little longer in the oven than donut holes. Keep the oven temp the same, but instead of 15–20 minutes, plan on more like 22–28 minutes. Start checking around 20 mins with a toothpick (it should come out clean’ish when they’re done). And let them cool in the mold for a few minutes before popping out since silicone is more flexible. Hope you love and devour them!
Very tasty and so easy to make.
I added pumpkin spice to the mix.Delicious
Hi Sandra! Yum, pumpkin spice is the perfect touch! So glad you enjoyed how quick and easy it was…and thanks for letting us know! — Eliza (Team Joy)
would butternut squash work instead of pumpkin puree
Hi Pat! Yes, butternut squash would be a good substitute for pumpkin puree if it’s puréed from a can or from fresh roasted. If you give it a try, let us know how it turns out! — Eliza (Team Joy)
I did not have a donut hole pan so I used a mini muffin pan
This recipe made 24 mini muffins and I still had so much more batter to use so I wound up making 12 more regular muffins
I altered the baking time, of course
Linda, I love that you turned them into both mini and regular muffins. Your tip will definitely inspire others to try it this way, too!!
Looking for recipe without cake mix…I don’t use them.
Hi Chris, I totally understand… and while I have not tested this method with a homemade cake recipe, it should work. I recommend following directions for your full batter (flour, baking powder, eggs, oil, butter, etc) and simply adding the canned pumpkin puree, but SKIP the water. Then bake in an oiled donut hole tin or mini muffin pans.
I wish I could suggest a few tricks for cutting out some of the batter’s ingredients, like the butter/oil or eggs, but since I haven’t tested this method from scratch, I’m too nervous to instruct cutting corners and risk wasting your ingredients and your time (if things don’t go well). If you try it, let me know how it turns out!! (Hopefully, delicious!).
Would it work with chocolate cake mix?
Yes, it will work with a chocolate-flavored cake mix–and a spiced mix as well!
What can you use as a gluten-free substitute?
Hi Betsy! Yes, you can swap in a standard 1:1 GF baking mix and follow the same method. The cake mix I use is about 13.25 ounces, so use that as your guide when picking a brand. If your box happens to be a bit smaller or lighter, just scale back slightly on the pumpkin and water!
I can’t wait to get time tomorrow to make it and give it a try….
Hoping you love it, Phyl!
I tried this recipe today. So easy and yummy! My husband and son-in-law couldn’t get enough. I will definitely make these mini muffins again. I don’t have a donut hole pan.
Oh Lindy, I love this!! I’m so glad you gave the recipe a try — and I’m thrilled your husband and son-in-law devoured them… that’s the ultimate compliment. Thanks for sharing your sweet success!!
I used white cake mix by accident, still amazing! I also added pecans and put one pecan sticking out on top like a stem so they look like little pumpkins!
Hi Shelly! That sounds adorable…and delicious! The pecan “stems” are such a cute and clever touch, and I love that even with the white cake mix mix-up, they still turned out amazing. Sometimes happy accidents make the best treats! Thanks for sharing your fun twist! — Eliza (Team Joy)
I added mini chocolate chips to some. Family loved them. Easy snack to pop in your mouth.
Hi Ruth! Mini chocolate chips sound like such a delicious upgrade for these donut holes! Thanks for sharing and glad you loved them! — Eliza (Team Joy)
Wondering if this recipe will work in mini donut pan?
Hi Lyn! Joy thinks this recipe will work in a mini donut pan, just be sure to mist the compartments well with oil spray to make sure they don’t stick! — Eliza (Team Joy)
I made these today with sugar free yellow cake mix. Delicious! The only thing I would do differently is to add pumpkin pie spice.for more flavor! Big hit and no one knows it’s sugar free.
So glad you loved this recipe, Barbara! Thanks for sharing your experience. — Eliza (Team Joy)