Baked Glazed Pumpkin Donut Holes are tasty bite sized pumpkin treats that are perfect for breakfast, snacking and entertaining!
Baked Glazed Pumpkin Donut Holes
These Baked Glazed Pumpkin Donut Holes are bite sized pumpkin treats perfect for breakfast, snacking and entertaining. While their pumpkin flavor screams fall, these easy-to-make treats can be made and enjoyed year round. This Baked glazed Pumpkin Donut Holes recipe includes instructions for glaze but if you choose you can serve them with powdered sugar instead of glaze. Here’s instructions on how to make them.
- baking sheet
- parchment paper
- large glass mixing bowl
- donut hole baking pan
- measuring cup
- measuring spoons
- pastry bag with large tip
- wire cooling rack
- 1 cup flour
- 1 tsp baking powder
- ¼ tsp salt
- ¼ cup sugar
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp all spice
- 1 egg, room temp
- ¼ cup pumpkin puree
- 3 tbsp whole milk
- 1 tsp vanilla
- 1 tbsp canola oil
Sugar Glaze Ingredients
- ½ cup unsalted butter, room temp
- 2 ¾ cups powdered sugar
- 2 cups heavy whipping cream
Preheat oven to 350 degrees.
Prep the donut hole pan with nonstick baking spray
Place the flour, baking powder, salt, cinnamon and sugar into a large glass mixing bowl and combine.
Place the egg, pumpkin, milk, vanilla and oil into a second large mixing bowl and whisk those wet ingredients together.
Add the dry ingredients to bowl with the wet ingredients.
Gently mix the ingredients together. Do not over mix.
Spoon the batter into a pastry bag with a large tip.
Squeeze the batter into a treated donut hole pan.
Bake for 8 minutes at 350 degrees.
Allow to cool briefly before moving to a wire rack to cool completely.
Place the unsalted butter into a double boiler and heat until the butter melts.
Place the sugar and heavy whipping cream in a bowl and stir to combine.
Add the sugar and cream mixture to the double boiler and whisk to combine.
Continue to stir and bring to a boil.
Remove from heat.
Pour the mixture into a bowl, allowing to cool slightly.
Dip the donut holes into the glaze and then place onto a baking sheet lined with parchment paper.
Serve and enjoy!