There’s something about fall baking that instantly makes the house feel warm and cozy, and these Pumpkin Spice Donut Holes (Baked & Cinnamon Sugar Coated!) are the very first treat I make once pumpkin season rolls around. They’re soft, fluffy, rolled in buttery cinnamon sugar, and they disappear so fast at my house, I have to make a double batch every time. James grabs a few on his way to his desk, Ariya loves watching them get rolled in sugar, and even little Cameron kicks his feet like crazy when he sees the plate hit the table. They’re that good — and the best part? They’re baked, not fried, so there’s no oil mess to deal with and they come together in under an hour start to finish.
What Is This Recipe?
This is a simple baked pumpkin donut holes recipe that uses a spice cake mix, real pumpkin puree, warm spices, and a quick cinnamon sugar coating for the perfect fall dessert or breakfast treat. Instead of frying, we use a silicone cake pop mold (or mini muffin pan) and bake them until tender and fluffy. After baking, the warm donut holes get a quick dip in melted butter and a roll in cinnamon sugar for that classic donut shop flavor — no yeast, no fuss, just easy fall baking at its best.
Why This Recipe Works
This recipe is a hit every single time because:
- Easy Ingredients – Just pantry staples and one cake mix shortcut.
- Baked, Not Fried – Healthier, cleaner, and way less intimidating.
- Fall Flavors – Pumpkin, cinnamon, spice… it’s cozy in every bite.
- Kid-Friendly – Perfect for little helpers to roll in cinnamon sugar.
- Make-Ahead Friendly – These store beautifully for several days or can be frozen for later.
Ingredient Breakdown: What They Do
- Spice Cake Mix – Provides structure, sweetness, and spice in one step.
- Pumpkin Puree – Adds moisture, natural sweetness, and fall flavor.
- Brown Sugar – Deepens the sweetness and adds a subtle caramel note.
- Pumpkin Pie Spice – Boosts the warm, cozy fall flavor.
- Butter – Helps the cinnamon sugar coating stick while adding richness.
- Cinnamon + Sugar – The classic donut finish — sweet, warm, and crunchy.
When to Serve / Serving Ideas
These baked pumpkin donut holes are perfect for:
- Weekend Breakfasts – Pair with hot coffee or apple cider.
- School Bake Sales – They travel well and stay fresh.
- Fall Parties – Cute little bite-sized treats for dessert tables.
- Thanksgiving Morning – Something sweet before the big meal.
- Gift Baskets – Add to a fall baking gift box for friends or neighbors.
Make-Ahead & Storage Tips
- Make Ahead – Bake the donut holes the night before, then dip in butter and cinnamon sugar the next day before serving.
- Room Temp Storage – Store in an airtight container at room temp for 2 days.
- Fridge Storage – Keeps for up to 5 days in the fridge; reheat lightly before serving.
- Freezer Storage – Freeze baked donut holes for up to 2 months; thaw overnight, then reheat and coat with fresh cinnamon sugar.
Why You’ll Love This Recipe
This recipe hits all the marks:
- Quick & Easy – No yeast, no rising, no deep fryer.
- Family Friendly – My kids devour them warm from the oven.
- Perfectly Spiced – Not too sweet, just right.
- Customizable – Add glaze, chocolate drizzle, or swap the spice mix.
- Seasonal Favorite – Pumpkin lovers rejoice!
FAQ Section
Can I use a mini muffin tin instead of a donut mold?
Yes! A mini muffin pan works perfectly if you don’t have a silicone donut mold. The shape will be slightly different, but the flavor and texture stay the same.
Do I need to grease the pan if using silicone molds?
Yes, even silicone molds need a quick spray with nonstick cooking spray to prevent sticking. It also makes removing the donut holes easier after baking.
Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling contains added sugar and spices, which will make the batter too runny and overly sweet. Always use pure canned pumpkin puree.
Why are my donut holes dense instead of fluffy?
Overmixing the batter can deflate the air needed for a light texture. Mix until just combined for the best results.
Can I make these gluten-free?
Yes! Use a gluten-free spice cake mix for an easy gluten-free version.
Do I have to coat them in cinnamon sugar?
No, but it’s what gives them the classic donut shop flavor. You can also drizzle them with a quick glaze instead — just whisk powdered sugar, milk, and a dash of vanilla together until smooth.
Can I double the recipe?
Absolutely. These freeze well, so making extra for later is a great idea.
Variations & Substitutions
- Maple Glaze – Mix powdered sugar with maple syrup for a fall twist.
- Chocolate Drizzle – Melt chocolate chips and drizzle over cooled donut holes.
- Cream Cheese Glaze – Combine softened cream cheese, powdered sugar, and milk for a tangy topping.
- Nutty Coating – Stir in finely chopped pecans or walnuts with the cinnamon sugar.
Leftover Ideas
- Crumble leftover donut holes over vanilla yogurt for a fall parfait.
- Layer with whipped cream and pudding for mini trifle desserts.
- Slice and serve with a scoop of vanilla ice cream and caramel drizzle.
Budget Breakdown
- Spice Cake Mix – $1.50
- Pumpkin Puree – $1.25
- Brown Sugar & Spices – $0.50
- Butter, Cinnamon, Sugar – $1.00
Total: Around $4.25 for 40 donut holes → about $0.10 per donut hole!
Lighten-Up Version / Lower Calorie
- Use less butter in the coating or spray lightly with cooking spray instead.
- Try a sugar substitute like monk fruit or stevia for the cinnamon sugar mixture.
- Skip the coating entirely for a lower-sugar version.
Reader Favorite Tips & Ideas
- “I added mini chocolate chips to half the batch — so good!”
- “These freeze beautifully. I keep a bag in the freezer for quick snacks.”
- “I used a maple glaze instead of cinnamon sugar and they disappeared fast.”
Troubleshooting Tips
- Too Dry? Don’t overbake — check with a toothpick early.
- Not Sweet Enough? Add a glaze or dust with extra powdered sugar.
- Sticking to the Pan? Grease well or use parchment baking cups in a muffin tin.
Nutrition Information (Approx, per donut hole)
- Calories: 85
- Fat: 3g
- Carbs: 12g
- Sugar: 7g
- Protein: 1g
Deep Frying Option (Crispier & Classic)
If you want to make these pumpkin spice donut holes the traditional way, you can absolutely deep fry them for that classic crispy outside with a tender, fluffy center. I use and love Breville this deep fryer because it keeps the oil temperature steady, which is the real secret to perfect frying at home.
How to Deep Fry:
- Heat the oil in your fryer to 350°F.
- Scoop the batter into 1-tablespoon portions and carefully drop them in.
- Fry in small batches for about 2–3 minutes, turning halfway through for even browning.
- Drain on a paper towel-lined plate and roll in cinnamon sugar while still warm.
The deep fryer keeps the mess contained and the temperature stable so you get perfectly cooked donut holes every single time.
Air Fryer Option (Lower Oil & Easy Cleanup)
If you want to skip the deep frying altogether, an air fryer is a total game-changer. I use the COSORI Air Fryer for almost everything, and it makes these donut holes golden brown without all the oil.
How to Air Fry:
- Preheat your air fryer to 350°F for 3–5 minutes.
- Line the basket with parchment paper or spray lightly with nonstick spray.
- Add the donut holes in a single layer without overcrowding.
- Air fry for 8–10 minutes, shaking the basket halfway through cooking.
- Roll in cinnamon sugar while still warm so it sticks perfectly.
You get the same crisp exterior and soft interior — with way less oil and almost zero cleanup.
Fall Gift Packaging for Friends & Family
These pumpkin spice donut holes also make adorable fall gifts for friends, family, teachers, or neighbors. Once they’re cooled, I package them in these clear cellophane bags and tie them off with festive ribbon or twine.
Creative Gift Ideas:
- Add a handwritten tag with “Pumpkin Spice & Everything Nice” for a fall touch.
- Tie in a cinnamon stick or sprig of rosemary under the bow for a rustic look.
- Pair with a small packet of instant apple cider or coffee in the same bag for a cozy fall treat bundle.
They look gorgeous lined up in a basket for Thanksgiving, Halloween parties, or as take-home favors after a fall dinner party.
My Personal Kitchen Notes
I’ve made these countless times, and I’ve learned the key is not overfilling the molds. If you fill them too high, they puff up too much and lose that perfect round shape. I also like to add a pinch of nutmeg with the cinnamon sugar coating for extra warmth — it makes them taste straight out of a bakery.
My Final Thoughts
These Pumpkin Spice Donut Holes (Baked & Cinnamon Sugar Coated!) are the ultimate fall treat. They’re easy, fast, and taste like something you’d buy at a donut shop — except you made them right at home. Whether for holiday mornings, fall bake sales, or just because you’re craving pumpkin spice, this recipe is a keeper.
Donut Recipe Ideas
- 2 Ingredient Apple Pie Donut Holes
- Old Fashioned Glazed Donuts
- Chinese Sugar Donuts
- Pumpkin Snickerdoodle Donut Holes
Pumpkin Spice Donut Holes
Ingredients
Donut Base Recipe
- 1 spice cake mix
- 1 can of pumpkin puree, not pumpkin pie filling
- 2 TBS cup of brown sugar
- 1 tsp of pumpkin pie spice
Cinnamon and Sugar
- ½ cup 1 stick of butter, melted
- 1 cup of sugar
- 2 teaspoons of cinnamon
Instructions
- Preheat oven to 350 degrees. Grease the donut pan with nonstick cooking spray and set aside.
- In a large mixing bowl, combine dry cake mix, canned pumpkin, brown sugar, and pumpkin pie spice and mix at medium speed (with a stand mixer or hand mixer), stopping halfway through to scrap the sides of the bowl.
- Fill a piping or zip-lock bag with batter, cutting off ½ inch from the bottom, and pipe the batter into the silicone cake pop mold.
- Bake for 15-20 min, or until a toothpick comes out clean (Insert the toothpick in the small hole on the top mold to check if it’s done. Don’t remove the top mold until completely cooled.)
- Place donuts on a wire cooling rack and cool for 5 min.
- Melt butter in the microwave and set aside. In a separate bowl, combine cinnamon and sugar.
- Finally, remove the donut holes from the silicone mold, dip the donuts in the butter, and then into the cinnamon sugar mixture, coating all sides completely.
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