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Pumpkin Pie Donut Holes

If you take me to a doughnut shop, I’ll order a cake doughnut.

If I order a cake doughnut, I might want a cake doughnut with a crispy, coarse, sugary topping.
If you take me to a doughnut shop in October or November, I’m going to want a pumpkin pie spice baked cake doughnut with turbinado sugar topping.


(I might have a first grader reading the If You Give a Mouse’ … series)

 Mini Baked Pumpkin Pie Donut Bites

cake donut pumpkin muffins


I know that the *thing* is hot, yeasty, glazed, sticky, sugary, air filled glazed doughnuts.

Y’all can have those all day long with my blessings.

I want a doughnut that I can sink my teeth into.

pumpkin spice cake doughnut bites


I want a doughnut that stands up to hot chocolate, or milk, or coffee.  I want a doughnut that leaves me feeling happy, and sated.   I’ve never met a glazed yeasty doughnut that left me with any feeling other than sticky fingers.

These Pumpkin Pie spiced, crunchy turbinado sugar topped little cake doughnut bites are a cross between mini muffins and baked cake doughnuts.

They have all the depth, texture, and deliciousness of a cake doughnut, baked into a mini muffin pan.

The best of so many worlds

pumpkin pie spice doughnut bites


These really are cake doughnut-meets mini muffin-meets fall flavors-meets happiness.

Are you a glazed doughnut person or a cake doughnut person?



Pumpkin Pie Cake Doughnut Bites

Delicious pumpkin pie spiced cake doughnut holes
Print Recipe
Prep Time:10 mins
Cook Time:10 mins
Total Time:20 mins


  • 3 ½ C sifted all purpose flour
  • 4 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • 1 ¼ teaspoons pumpkin pie spice
  • 2/3 Cups butter I use salted
  • 2 large eggs
  • 2 Cup granulated white sugar
  • 1 C pumpkin puree not pie filling
  • ½ C buttermilk**
  • 1 C Turbinado sugar optional, but not really because this really makes these


  • Pre-heat oven to 350° F
  • Over a large bowl, sift 3 Cups flour.
  • Using a spoon (so you don’t pack the flour down), measure out 3 ½ Cups sifted flour into another large bowl.
  • Add baking powder, baking soda, salt, and pumpkin pie spice.
  • In a large mixing bowl cream together butter, eggs, and granulated sugar
  • Add in pumpkin puree, and blend completely, scraping the sides and bottom of the bowl.
  • Alternately add dry ingredients and buttermilk to the pumpkin mixture; scraping the sides and mixing well between each addition.

This is a very thick batter

  • I use my cookie scoop to scoop the batter into my (very well) sprayed mini muffin tins
  • Generously top each batter filled mini muffin tin with turbinado sugar.
  • Bake for 10 - 12 minutes – Start checking at 10 minutes. You do NOT want overcook these. The muffins will spring back to touch when done; or a dry spaghetti stick will come out free of batter.


*** if you don't have buttermilk (which, most people outside of the south don't keep on a regular basis) you can measure out 1 C of milk and squeeze 1/2 a good juicy lemon into it and let it sit for about 5 minutes. Voila - homemade buttermilk(ish)
Course: Breakfast
Servings: 40 mini muffins
Author: Rachel - A Southern Fairytale


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  1. These are brilliant, Rachel! I would happily dunk these into a cup of coffee. And I love the If You Give a Mouse series.

  2. Girl, if I’m being honest there’s really not any donut I’d kick out of bed 😉 But more often than not cake donuts are my jam! And pumpkin?! YES PLEASE!!!

  3. These look soooo yummy! And for the record, THIS Northerner ALWAYS has buttermilk 🙂 Probably because I was raised by my very Southern grandparents! Can’t wait to try this!

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