Glazed Pumpkin Donut Holes

These Glazed Pumpkin Donut Holes are a sweet autumn treat the whole family will love!

One of my favorite autumn activities is baking with pumpkin. There are so many things you can make, and these Glazed Pumpkin Donut Holes are everything autumn: they've got the pumpkin, the spices, and enough sweetness to curb your donut craving. I also love that they are small enough to put one in a lunch box, gift to a friend or neighbor, or to enjoy as a snack without feeling like I've over-done it on the sweets. These Glazed Pumpkin Donut Holes are even simple enough for me to make, so I promise that you can do it, too!!

To make Glazed Pumpkin Donut Holes, you will need flour, salt, baking powder, baking soda, pumpkin pie spice, brown sugar, granulated sugar, butter, eggs, and pumpkin puree.

You will also need mixing bowls, a whisk, a spoon or spatula, measuring cups/spoons, mini muffin pan, cookie scoop, cooling rack, and an airtight container.

In a large mixing bowl, add flour, salt, baking powder, baking soda, pumpkin pie spice, granulated sugar, and brown sugar. Use a whisk to stir the mixture until combined.

Next, add in the butter, eggs, and pumpkin puree and use a spoon or spatula to stir until smooth.

Grease a mini muffin pan, and then use a spoon or small cookie scoop to add pumpkin batter to each muffin cup until 3/4 full.

While the pumpkin donut holes are baking, make the glaze. In a small mixing bowl, mix milk and powdered sugar together. If it's too thick, add a little more milk. If it's too thin, add more powdered sugar. Add a pinch of pumpkin pie spice and stir until combined.

Immediately place the pumpkin donut holes on a cooling rack after baking and allow them to cool completely. It's hard to resist eating a few during this time, but try your best to resist!

Once cooled, dip each donut hole into the glaze* and put it back onto the cooling rack. When all of the donut holes have been covered, place them in the fridge. This will help the glaze to harden faster, making it so you can enjoy the Glazed Pumpkin Donut Holes sooner!!

*The glaze is what makes these donut-like, but you can skip this step if it isn't your thing. The pumpkin donut holes taste delightful with or without it.

Glazed Pumpkin Donut Holes

Serving: 24 muffins
Prep time: 10 minutes
Cook time: 8 minutes

Ingredients:

1 ½ cups flour
½ teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoon pumpkin pie spice
½ cup brown sugar
½ cup granulated sugar
½ cup butter, melted
2 eggs
2 cups pumpkin puree

Glaze:

1 cup powdered sugar
3 teaspoon milk
Pinch of pumpkin pie spice

Directions:

1. Preheat the oven to 350º degrees. Grease a mini muffin pan with cooking spray. Set aside.
2. In a large mixing bowl, combine flour, salt, baking powder, baking soda, pumpkin pie spice, granulated sugar, and brown sugar. Stir to combine.
3. Mix in butter, eggs and pumpkin puree. Stir until smooth.
4. Use a spoon or cookie scoop to fill each muffin cup ¾ full with batter. Bake for 8 minutes.
5. While the donut holes are baking, make the glaze. Whisk together powdered sugar and milk until smooth. Add a pinch of pumpkin pie spice.
6. Remove the donut holes from the oven and allow them to cool completely on a cooling rack.
7. Once cooled, dip each donut hole into the glaze and immediately return to the cooling rack. After each one is glazed, place the donut holes in the refrigerator to allow the glaze to harden completely.
8. Store the donut holes in an airtight container and keep refrigerated for 3-5 days.

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