Pumpkin Donut Holes
Delightful little bites of pumpkin goodness, perfect for breakfast or a snack.
Ingredients
For the donut holes
- 1 cup pumpkin puree Use pure pumpkin puree, not pumpkin pie filling
- 1 cup all-purpose flour Can substitute with gluten-free all-purpose flour if needed
- 1/2 cup sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp pumpkin pie spice
- 1/4 tsp salt
- 1/3 cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract
For the glaze
- 1 cup powdered sugar
- 2-3 tbsp milk Adjust for desired consistency
- 1/2 tsp pumpkin pie spice
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a mini muffin pan.
- In a large bowl, mix together the pumpkin puree, sugar, vegetable oil, egg, and vanilla extract until well combined.
- In another bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Baking
- Using a small scoop or spoon, fill each muffin cup about 2/3 full with the batter.
- Bake for 10-12 minutes or until a toothpick inserted comes out clean.
- Let the donut holes cool for a few minutes before removing them from the pan.
Glazing
- For the glaze, mix the powdered sugar with milk and pumpkin pie spice until smooth.
- Dip each donut hole into the glaze and let them set before serving.
Notes
Store in an airtight container at room temperature for up to two days or refrigerate for up to a week. Wrap in plastic wrap for freshness. Avoid overmixing the batter to prevent dense donut holes.