Pumpkin Donut Holes with Pumpkin Glaze

Pumpkin Donut Holes with Pumpkin Glaze

Dive into the essence of fall with these delectable Pumpkin Donut Holes, bathed in a rich pumpkin glaze. Perfect for breakfast, a mid-afternoon treat, or a cozy dessert, these donut holes are the epitome of comfort, capturing the very soul of the season in a bite-sized delight.

Yield: 30 Donut Holes

Total Cook Time: 35-37 min.

Prep: 15 min.

Bake Time: 10-12 min.

Cool: 10 min.


For the Donut Holes:

  • 1 1/2 cups all purpose flour
  • 1/3 cup packed light brown sugar
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp pumpkin pie spice
  • 1/4 tsp kosher salt
  • 1 large egg
  • 3/4 cup pumpkin puree NOT pumpkin pie filling
  • 1/2 cup whole milk ▢1 tsp vanilla extract
  • 2 Tbsp unsalted butter melted

For the Glaze:

  • 1 1/2 cup powdered sugar
  • 2 Tbsp half & half
  • 2 Tbsp pumpkin puree
  • 1/2 tsp pumpkin pie spice
  • 1/4 tsp cinnamon
  • 1/2 tsp vanilla extract


For the Donut Holes:

  1. Preheat your oven to 375°F (190°C).
    • Grease a mini muffin pan or, if you have a donut hole pan, that works great as well.
  2. Dry Ingredients:
    • In a large mixing bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 tsp baking powder, 1 1/2 tsp pumpkin pie spice, and 1/4 tsp kosher salt. Set aside.
  3. Wet Ingredients (excluding butter):
    • In a medium-sized bowl, whisk the 1/3 cup packed light brown sugar, 1 large egg, 3/4 cup pumpkin puree, 1/2 cup whole milk, and 1 tsp vanilla extract until well combined.
  4. Combine:
    • Pour the wet ingredients into the dry ingredients. Gently fold the mixture until just about combined.
  5. Add Melted Butter:
    • Pour the 2 Tbsp melted unsalted butter into the batter and fold gently until the butter is fully incorporated and the batter is smooth. Be careful not to overmix.
  6. Fill the Pan:
    • Using a spoon or a cookie scoop, fill each cavity of the mini muffin pan about 3/4 full with the batter.
  7. Bake:
    • Place the pan in the preheated oven and bake for 10-12 minutes, or until a toothpick inserted into the center of a donut hole comes out clean or with a few crumbs attached.
  8. Cooling:
    • Remove the donut holes from the oven and allow them to cool in the pan for about 5 minutes. Afterward, transfer them to a wire rack to cool slightly before glazing.

For the Pumpkin Glaze:

  1. Sift the Sugar: In a medium-sized mixing bowl, sift the powdered sugar to ensure there are no lumps.
  2. Add Pumpkin Puree: Mix in the pumpkin puree until it’s combined with the powdered sugar.
  3. Mix in Half & Half: Slowly drizzle in the half & half, whisking continuously to create a smooth consistency.
  4. Spices and Flavor: Add the pumpkin pie spice, cinnamon, and vanilla extract. Whisk until all the ingredients are fully combined, and you have a smooth and silky glaze.
  5. Check Consistency: If the glaze is too thick, add a bit more half & half, a teaspoon at a time. If it’s too thin, add a bit more sifted powdered sugar.
  6. Glaze the Donut Holes: Once your pumpkin donut holes are slightly cooled, dip them into the glaze or drizzle the glaze over them. Allow the glaze to set for a few minutes on a wire rack.

Nutrition Facts

Serving Size: 2 Donut Holes

Calories Per Serving: 170 Cal

Sugar: 22 g

Carbohydrates: 36g

Sodium: 50 mg

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