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Baked Glazed Pumpkin Donut Holes

These pumpkin donut holes are the perfect fall treat.


  • 1 C flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • ¼ C sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp all spice
  • 1 egg room temp
  • ¼ C pumpkin puree
  • 3 TBSP whole milk
  • 1 tsp vanilla
  • 1 TBSP canola oil
  • Glaze Ingredients
  • ½ C unsalted butter room temp
  • 2 ¾ C Powdered sugar
  • 2 C heavy whipping cream


  • Preheat oven to 350 degrees. Prep the donut pan with baking spray.
  • Combine flour, baking powder, salt, cinnamon and sugar.
  • 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.
  • Spoon the batter into a pastry bag with a large tip.
  • Squeeze the batter into a treated donut pan.
  • Bake for 8 minutes at 350 degrees.
  • Allow to cool briefly before moving to a wire rack to cool completely.
  • Glaze Directions:
  • Add unsalted butter in a double boiler until the butter melts.
  • Add sugar and heavy whipping cream in a bowl, stir to combine.
  • Add the sugar and cream to the double boiler.
  • Whisk to combine.
  • Continue to stir and bring to a boil.
  • Remove from heat.
  • Pour into a bowl allowing to cool slightly.
  • Dip doughnuts in the glaze and place on a pan lined with parchment