Why Make This Recipe
Pumpkin Spice Donut Holes are a delightful treat that perfectly capture the cozy flavors of fall. These tiny bites are not only easy to make, but they also bring warmth and comfort to any gathering. With the sweetness of pumpkin and a hint of spice, they are perfect for breakfast or as an afternoon snack. Plus, making them at home allows you to enjoy a fresh batch anytime you crave a seasonal treat.
How to Make Pumpkin Spice Donut Holes
Ingredients
- 1 spice cake mix
- 1 can of pumpkin (puree, not pumpkin pie filling)
- 2 tablespoons of brown sugar
- 1 teaspoon of pumpkin pie spice
- ½ cup (1 stick) of butter, melted
- 1 cup of sugar
- 2 teaspoons of cinnamon
Directions
- Preheat your oven to 350 degrees Fahrenheit. Grease the donut pan with nonstick cooking spray and set aside.
- In a large mixing bowl, combine the dry cake mix, canned pumpkin, brown sugar, and pumpkin pie spice. Mix at medium speed using a stand mixer or hand mixer. Make sure to stop halfway through to scrape the sides of the bowl.
- Fill a piping or zip-lock bag with the batter. Cut off ½ inch from the bottom of the bag and pipe the batter into the silicone cake pop mold.
- Bake for 15-20 minutes, or until a toothpick comes out clean. To check if they are done, insert the toothpick in the small hole on the top mold. Don’t remove the top mold until the donuts are completely cooled.
- Once cooled, place the donut holes on a wire cooling rack for about 5 minutes.
- Melt the butter in the microwave and set it aside. In a separate bowl, combine the sugar and cinnamon.
- Remove the donut holes from the silicone mold. Dip them in the melted butter, then roll them in the cinnamon sugar mixture to coat all sides completely.
How to Serve Pumpkin Spice Donut Holes
These delicious donut holes are best served fresh and warm. You can enjoy them plain or with a cup of coffee or tea. They also make a lovely addition to a brunch spread or fall-themed dessert table.
How to Store Pumpkin Spice Donut Holes
To store your leftover donut holes, let them cool completely first, then place them in an airtight container. They can stay fresh at room temperature for up to three days. For longer storage, you can refrigerate them for up to a week or freeze them for a couple of months.
Tips to Make Pumpkin Spice Donut Holes
- Make sure to use pumpkin puree and not pumpkin pie filling for the best flavor.
- Don’t overmix the batter; mix just until combined to keep the donut holes soft.
- Experiment with different spices; add nutmeg or cloves for an extra twist!
Variation
You can also try adding chocolate chips or nuts to the batter for more texture and flavor. Another great variation is to glaze the donut holes instead of rolling them in cinnamon sugar for a sweeter treat.
FAQs
1. Can I use a regular muffin tin instead of a donut pan?
Yes, you can use a muffin tin. Just be sure to adjust the baking time, as muffin holes may require a bit longer to bake.
2. How can I make these donut holes healthier?
You can substitute half of the butter with unsweetened applesauce to reduce fat content. Using a sugar substitute can also make them lower in calories.
3. Can I make the batter ahead of time?
Yes, you can prepare the batter a few hours in advance. Keep it covered in the refrigerator until you are ready to bake. Just give it a quick stir before filling the molds.
Pumpkin Spice Donut Holes
- Total Time: 30 minutes
- Yield: 24 donut holes 1x
- Diet: Vegetarian
Description
Delicious and cozy Pumpkin Spice Donut Holes perfect for breakfast or as an afternoon snack.
Ingredients
- 1 spice cake mix
- 1 can of pumpkin (puree, not pumpkin pie filling)
- 2 tablespoons of brown sugar
- 1 teaspoon of pumpkin pie spice
- ½ cup (1 stick) of butter, melted
- 1 cup of sugar
- 2 teaspoons of cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Grease the donut pan with nonstick cooking spray and set aside.
- In a large mixing bowl, combine the dry cake mix, canned pumpkin, brown sugar, and pumpkin pie spice. Mix at medium speed using a stand mixer or hand mixer, stopping halfway through to scrape the sides of the bowl.
- Fill a piping or zip-lock bag with the batter, cut off ½ inch from the bottom of the bag, and pipe the batter into the silicone cake pop mold.
- Bake for 15-20 minutes, or until a toothpick comes out clean. Check for doneness by inserting the toothpick in the small hole on the top mold. Don’t remove the top mold until the donuts are completely cooled.
- Once cooled, place the donut holes on a wire cooling rack for about 5 minutes.
- Melt the butter in the microwave and set it aside. In a separate bowl, combine the sugar and cinnamon.
- Remove the donut holes from the silicone mold. Dip them in the melted butter, then roll them in the cinnamon sugar mixture to coat all sides completely.
Notes
Best served fresh and warm. Store in an airtight container for up to three days at room temperature, or refrigerate for up to a week.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut hole
- Calories: 120
- Sugar: 10g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg
Keywords: pumpkin, donut holes, fall recipes, dessert, cozy snacks