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Glazed Pumpkin Donut Holes

Preparation 15 Cook Time 10

Baked pumpkin donut holes dipped in a simple, crackly glaze.


  • 2 cups all-purpose or white whole wheat flour
  • 1/2 cup brown sugar, packed
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1/2 cup canned pumpkin
  • 2 eggs
  • 1/4 cup milk
  • 1/4 cup melted butter
  • 1 1/2 cups powdered sugar
  • 3 to 4 tablespoons milk


Preheat oven to 375 degrees. Spray a mini muffin pan with non-stick spray. Add the dry ingredients to the bowl of a stand mixer fitted with the whisk. Mix to combine. Add the pumpkin, egg, milk, and oil to the bowl and beat until well combined. Use a medium cookie scoop to scoop batter into pan and bake for 8-10 minutes or until a tester comes out clean. While the donuts are cooling in the pan, prepare the glaze. Whisk the powdered sugar in a small bowl to break up any clumps. Whisk in 3 tablespoons of milk. Add an extra tablespoon if needed to make a smooth glaze. Dip the donut holes (slightly warm or cool) in the glaze and let sit for 5 minutes to firm up.

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