These pillow-soft pumpkin spice donut holes are covered in tons of vanilla glaze and perfect for the upcoming fall days!—So easy to mix up and only 51 calories per donut hole.
So September 2nd seems as good a day as any to start the pumpkin train rolling down the track.
Rather fast down said track. Anybody remember my crazy fall mood swings a year ago at this time? It was kinda nuts as apples, pumpkin, cozy foods, cheesy foods, and basically ALL the fall foods took total control over my life/all of our lives.
Yep, I made this fairly evident on the blog last year and I’m fixing to do the same thing again this year. Get on board the fall train and hold on tight.
So first on our fall agenda, friends. ⇓⇓ It’s currently staring you rather hard right in the face. Pumpkin spice donut holes are a GO. 😻😻
Not only that, but we’re doing totes doing healthy/easy-peasy/glaze-covered donut holes today. You know what I mean? The kinda donut holes that are baked, rather than fried and totally good for you so therefore, you have to eat most of the batch yourself.
Yeah, those. >>> thanks for coming to this little corner of pumpkin spice donut holes heaven today, y’all.
It’s covered in tons of glaze and most definitely like heaven.
I mentioned it briefly in the intro of today’s post, but I’ll say it again just to reiterate it’s importance: GUYZ, there’s only 51 freaking little calories per donut hole.
And I’m pretty sure that’s code for eat 10,000. <<< just my thoughts on the matter.
So who’s ready for fall now? If you’re still unsure, you should just eat a donut hole and then decide.
…or just eat the entire batch. Which is what you’re probably gonna end up doing anyway. ✌️✌️
- 1 (15 oz) can pumpkin puree
- 2 large eggs
- 1/2 cup coconut sugar (or brown sugar)
- 1/4 cup agave syrup
- 1/4 cup melted coconut oil
- 1/4 cup greek yogurt
- 1 teaspoon vanilla extract
- 2 cups white whole wheat flour
- 2 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 2-3 tablespoons half-and-half cream
- Preheat oven to 350F. Lightly grease four 12-cup mini muffin tins. Set aside.
- In a large bowl, whisk pumpkin, eggs, sugar, syrup, oil, yogurt, and vanilla until smooth. In a separate bowl, combine flour, pumpkin pie spice, baking powder, and salt. Whisk flour mixture into liquid until just combined.
- Spoon batter into prepared muffin tins, filling cups 3/4 full. Bake donut holes at 350F 10-12 minutes or until a toothpick comes out with moist crumbs sticking to it. Cool donut holes completely then remove from pan and place on a wire cooling rack.
- Make the glaze: In a small bowl, whisk sugar, vanilla, cinnamon, and just enough half-and-half cream to make a creamy, drizzly consistency.
- Drizzle glaze over cooled donut holes and allow donut holes to set 10 minutes before serving. Enjoy!
Pumpkin season is officially in session, friends. ⇓