All things pumpkin are out in the stores. Get your pumpkin spice fix with these baked, glazed, pumpkin donut holes in less than 20 minutes! They are truly the perfect fall treat.
September and October are generally considered the “fall months”. Some of the best things they bring are a break to summer’s heat and humidity, and all the beautiful colors of fall. Now that fall is here in full swing, the scent of pumpkin spice fills the air. Yes, friends, pumpkin season is officially on.
Pumpkin Spice Donut Holes
One of our favorite treats around here are donuts. We love just about every kind and flavor, but when fall arrives, for an extra special treat, pumpkin spice donut holes are the most requested flavor. These donuts are so easy to make, with simple pantry ingredients. And, since this is a baked pumpkin donut recipe, they are far healthier for you. They are so mmm good!
Can I use pumpkin pie mix?
The difference between pumpkin pie mix and pumpkin puree is that the pumpkin pie mix has the spices already added to it. You can use the pumpkin pie mix, but your results are not going to be the same here. For best results, I highly recommend that you use only pumpkin puree. If you have leftover canned pumpkin puree, you can use that to make pumpkin spice coffee, or simply freeze it for another time.
You can use the pumpkin puree in the can, or you can substitute for fresh pumpkin puree. Two cups of fresh pumpkin puree is generally equal to one can of pumpkin puree.
Ingredients for Baked Pumpkin Donuts
- Baking Powder
- Pumpkin Pie Spice
- Brown Sugar
- Granulated White Sugar
- Melted butter
- Pumpkin puree
Ingredients for the pumpkin spiced donut glaze
- Powdered sugar
- Pumpkin Pie Spice
Making your Baked Pumpkin Donut Holes
- Preheat your oven and prepare a mini muffin pan.
- Combine dry ingredients in a large mixing bowl.
- Add in wet ingredients. Mix until smooth.
- Using a cookie scoop, into a mini muffin pan, or greased donut pan for larger donuts, and bake 10-12 minutes. (your cooking times may vary a bit with the larger donuts)
- While donut holes are baking, prepare the glaze.
- Allow pumpkin donuts to cool, then dip in glaze and serve.
Can I make these ahead of time?
Although They are best made when you want to serve them, you can make these donuts ahead of time, and freeze them for up to 2 months. They will also keep in the fridge for up to a week, or on the counter 1-2 days at room temperature, in an airtight container. However, you probably won’t have them last that long in your house.
What if I don’t have eggs?
That can happen from time to time, running out of certain ingredients. If you are out of eggs, simply substitute vegetable oil or coconut oil in this recipe. Use 1/4 cup of oil for each egg you are missing.
What if I don’t like glazed donuts?
Try dipping your donut holes in a cinnamon sugar mixture for a different twist. Simply combine 1/2 cup of sugar with 1 tsp cinnamon in a small bowl and mix well. Dip your warm donuts in the cinnamon-sugar mixture as soon as they come out of the oven.
Can I make my own pumpkin pie spice?
Absolutely! It’s a simple combination of cinnamon, ginger, nutmeg, allspice, and cloves. You may want to try the Pioneer Woman’s recipe here.
Here are some other easy pumpkin recipes you might love
Pumpkin Spiced Donut Holes
Get your pumpkin spice fix with these baked, glazed, pumpkin donut holes in less than 20 minutes! They are truly the perfect fall treat.
For the donut holes
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup butter melted
- 2 large eggs
- 2 cups pupmpkin puree
For The Glaze
- 1 cup powdered sugar
- 3 teaspoons milk
- pinch pumpkin pie spice
Preheat the oven to 350 degrees. Grease a mini muffin pan with cooking spray. Set aside.
In a large mixing bowl, combine flour, salt, baking powder, baking soda, pumpkin pie spice, granulated sugar and brown sugar.
Mix in butter, eggs and pumpkin puree until smooth.
Use a spoon or cookie scoop to fill each muffin cup with batter, ¾ of the way. Bake for 8 minutes.
While baking, whisk together powdered sugar and milk for the glaze until smooth. Add a pinch of pumpkin pie spice.
Remove donut holes from the oven and allow to cool completely on a cooling rack. Once cooled, dip each one into the glaze and return to the cooling rack. After each one is glazed, place the cooling rack in the refrigerator to harden completely.
If the glaze is too thick add more powdered sugar until it’s the right consistency. A thin glaze will drip right off the donut holes.
You can skip the glaze to avoid the extra hassle and the donut holes will taste just as good.
Store in an airtight container in the refrigerator for 3-5 days.