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Irresistible Pumpkin Donut Holes

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Delightful pumpkin donut holes filled with warm flavors of pumpkin pie spice, perfect for fall celebrations.

Ingredients

Scale
  • 1 cup low-fat buttermilk
  • 1 large egg
  • 1 cup pumpkin puree
  • 1/4 cup unsalted butter (melted)
  • 1 1/2 cups all-purpose flour
  • 3/4 cup dark brown sugar
  • 2 teaspoons baking powder
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 1 cup powdered sugar (sifted)
  • 1/2 teaspoon pumpkin pie spice (for the glaze)
  • 2–4 tablespoons warm water or whole milk (to achieve the desired consistency)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Lightly grease a mini muffin or donut hole pan with non-stick spray.
  3. In a large bowl, whisk together the buttermilk, egg, pumpkin puree, and melted butter until smooth.
  4. In another bowl, combine flour, dark brown sugar, baking powder, pumpkin pie spice, and salt.
  5. Gradually add dry ingredients to wet ingredients, stirring gently to combine.
  6. Scoop the batter into the prepared pan, filling each cavity about three-quarters full.
  7. Bake for 10 to 12 minutes until lightly golden and a toothpick inserted comes out clean.
  8. Allow to cool in the pan for 5 minutes, then transfer to a wire rack.
  9. For the glaze, mix sifted powdered sugar, 1/2 teaspoon pumpkin pie spice, and enough warm water or milk for a smooth consistency.
  10. Dip the tops of the donut holes into the glaze and allow excess to drip off.

Notes

Enjoy fresh and warm for the best flavor. Can be stored at room temperature for 2-3 days or refrigerated for up to a week.

Nutrition

Find it online: https://hwepodcast.com/irresistible-pumpkin-donut-holes/