RecipePumpkin Doughnut Holes
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
Doughnuts
- • 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
Doughnuts:
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.