Get your pumpkin spice fix with these baked, glazed, pumpkin donut holes in less than 20 minutes! They are truly the perfect fall treat.
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.