Baked Pumpkin Donut Holes Recipe
Prep time
Cook time
Total time
Tasty pumpkin donut holes with a delicious sugar glaze coating. Baked instead of deep fried.
Recipe type: Breakfast
Donut Holes:
  • 1 cup flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • ¼ cup sugar
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp all spice
  • 1 egg, room temp
  • ¼ cup pumpkin puree
  • 3 tbsp whole milk
  • 1 tsp vanilla
  • 1 tbsp canola oil
Sugar Glaze:
  • ½ cup unsalted butter, room temp
  • 2 ¾ cup Powdered sugar
  • 2 cup heavy whipping cream
Donut Prep:
  1. Preheat oven to 350 degrees. Prep the donut hole pan with baking spray.
  2. Combine flour, baking powder, salt, cinnamon and sugar.
  3. In a large bowl add the egg, pumpkin, milk, vanilla and oil. Whisk the wet ingredients together. Add the dry ingredients into the wet ingredients. Gently mix the ingredients together. Do not over-mix the donuts.
  4. Spoon the batter into a pastry bag with a large tip. Squeeze the batter into a greased donut pan. Bake for 8 minutes at 350 degrees.
  5. Allow to cool briefly before moving to a wire rack to cool completely.
  1. Melt butter in a double boiler.
  2. Add sugar and heavy whipping cream in a bowl, stirring to combine. Add the sugar and cream mixture to the double boiler. Whisk to combine.
  3. Continue to stir and bring to a boil. Remove from heat once boiling. Pour into a bowl allowing to cool slightly.
  4. Dip doughnuts in the glaze and place on a pan lined with parchment paper.
Recipe by A Mom's Take at