Baked Pumpkin Spice Donut Holes
Celebrate Autumn with these quick and easy Baked Pumpkin Spice Donut Holes!
Servings: 48 donut holes
Calories: 76kcal
Ingredients
For the Donut Holes
- ½ cup vegetable oil
- 3 large eggs
- ½ Tbsp vanilla extract
- ½ cup sugar
- ½ cup brown sugar
- 15 oz canned pumpkin puree
- 1 tsp cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- 1 tsp salt
- ½ Tbsp baking powder
- 1¾ cups all purpose flour
For the Glaze
- 1½ cups powdered sugar
- 3 Tbsp milk
- ½ Tbsp vanilla extract
Instructions
- Preheat oven to 425°F.
- In a large bowl, whisk together all of the ingredients except for the flour (oil, eggs, vanilla, sugar, brown sugar, pumpkin, cinnamon, nutmeg, ginger, salt and baking powder).
- Add the flour and stir until just absorbed. (Tip: Take care not to overmix the batter.)
- Spray a mini-muffin pan with baking spray. Fill each cup approximately ½ full with batter. Bake at 425°F for 9-10 minutes.
- Remove pan from oven and let cool for about 5 minutes. Transfer donut holes to a cooling rack and let them cool completely.
- Meanwhile, make the Glaze by whisking together the powdered sugar, milk and vanilla extract. Dip each donut hole into the Glaze and return it to the cooling rack. Let Glaze dry before serving (~10-15 minutes).
Notes
Note: Glazed donuts taste best on the same day they are made. If you are making these in advance (or have extras), store the un-glazed donuts in an air-tight container at room temperature for up to 2-3 days. You’ll just need to glaze them before serving.
Nutrition
Calories: 76kcal | Carbohydrates: 12g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 54mg | Potassium: 45mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1395IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg
