Baked Pumpkin Donut Holes

5 from 1 vote

Soft, fluffy baked pumpkin donut holes made in a mini-muffin pan, are healthy, full of fall spices, and lower in calories with no oil. Just 5 ingredients, dairy free and gluten free, and ready in 20 minutes!

Prep Time5

Cook Time15

Total Time20

Course: Dessert

Cuisine: American

Servings:

Calories: 63kcal

Author: Dee Dine

Equipment

mini muffin pans

Ingredients

Donuts

1 ¼ cup oat flour* Or all-purpose or GF baking flour
1 cup pumpkin purée canned
½ cup cane sugar
¼ cup milk
1 teaspoon lemon juice
1 tablespoon pumpkin pie spice
2 teaspoon baking soda
1 teaspoon vanilla
pinch salt

Glaze

½ cup powdered sugar
1 teaspoon milk

US Customary - Metric

Instructions

Prep

Preheat the oven to 350°F.
Grease or spray olive oil in the wells in a mini muffin pan, either 2 (12-hole) pans or 1 (24-hole) pan

Make donut holes

In a mixing bowl, stir ingredients in a bowl.
1 ¼ cup oat flour*, 1 cup pumpkin purée, ½ cup cane sugar, ¼ cup milk , 1 teaspoon lemon juice, 1 tablespoon pumpkin pie spice, 2 teaspoon baking soda, 1 teaspoon vanilla, pinch salt
Spoon or scoop the batter into each mini well - about 1 tablespoon per well.
Don't smooth out the batter. The scoops will bake into rough round shapes that will resemble old fashioned donuts.
Bake for 15 minutes, or until a tester comes out clean.
Flip the donut holes out of te into a dish quickly so they don't stay in the pan and keep baking, drying out.

Glaze

Roll cooled donuts in glaze and allow to dry before storing.
½ cup powdered sugar, 1 teaspoon milk

Video

Notes

Once they are done, tip the pan and let them fall onto a cooling rack because otherwise they will continue to cook and dry out in the hot pan.

Nutrition