Why Make These Glazed Pumpkin Donut Holes
These donut holes are perfect for autumn. They are delicious, easy to make, and great for sharing. They bring the cozy flavors of fall into a simple treat. You will love their moist texture and sweet glaze.
How to Make Glazed Pumpkin Donut Holes
Making these donut holes is straightforward. You will mix dry ingredients, then wet ingredients, combine them, and bake. Afterward, you will dip them in a simple glaze. No deep-frying is needed, making them less messy.
Ingredients of: Glazed Pumpkin Donut Holes
For the Donut Holes:
- All-purpose flour
- Granulated sugar
- Brown sugar (packed)
- Baking powder
- Pumpkin pie spice
- Salt
- Pumpkin puree (not pumpkin pie filling)
- Milk (any kind works)
- Large egg
- Melted unsalted butter
- Vanilla extract
For the Glaze:
- Powdered sugar
- Milk (or heavy cream for a richer glaze)
- Vanilla extract
Directions of: Glazed Pumpkin Donut Holes
- Preheat & Prep: Preheat your oven to [Insert Temperature]°F ([Insert Temperature]°C). Lightly grease and flour a mini muffin pan. This helps the donut holes release easily.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, pumpkin pie spice, and salt. Make sure there are no lumps.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the pumpkin puree, milk, egg, melted butter, and vanilla extract until well combined.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Do not overmix; a few small lumps are okay for tender donut holes.
- Fill the Molds: Spoon the batter into the prepared mini muffin pan. Fill each cavity about two-thirds full.
- Bake: Bake for [Insert Baking Time] minutes, or until a toothpick inserted into the center comes out clean.
- Cool Slightly: Let the donut holes cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely.
- Prepare the Glaze: While the donut holes cool, whisk together the powdered sugar, milk (or cream), and vanilla extract in a small bowl until smooth. Add more milk if too thick, or more powdered sugar if too thin.
- Glaze the Donut Holes: Once the donut holes are completely cool, dip each one into the glaze. Turn to coat evenly. Place them back on the wire rack over a plate or parchment paper to catch drips. Let the glaze set for a few minutes before serving.
How to Serve Glazed Pumpkin Donut Holes
Serve these Glazed Pumpkin Donut Holes with coffee or tea. They make a great addition to a brunch spread or a dessert platter. Kids also love them as an after-school snack.
How to Store Glazed Pumpkin Donut Holes
Store leftover Glazed Pumpkin Donut Holes in an airtight container at room temperature for up to 2-3 days.
Tips to Make Glazed Pumpkin Donut Holes
- Do not Overmix: Overmixing the batter makes the donut holes tough. Mix gently.
- Use Real Pumpkin Puree: Make sure to use 100% pumpkin puree, not pumpkin pie filling.
- Room Temperature Ingredients: Use room temperature eggs and milk for a smoother batter.
- Do not Overfill Molds: Filling the molds too much can make them overflow and lose their shape.
- Cool Completely Before Glazing: Glazing warm donut holes will make the glaze melt. Let them cool fully.
- Experiment with Spices: Add more cinnamon, nutmeg, or ginger if you like a stronger spice flavor.
Variation
- Cream Cheese Glaze: For a richer glaze, use softened cream cheese with a little milk and powdered sugar.
- Cinnamon Sugar Coating: Instead of glaze, roll warm donut holes in a mixture of cinnamon and sugar.
- Nutty Topping: Sprinkle finely chopped pecans or walnuts on top of the wet glaze for added crunch.
- Maple Glaze: Use maple extract or pure maple syrup instead of vanilla extract in the glaze.
FAQs
Q1: Can I make these Glazed Pumpkin Donut Holes without a mini muffin pan?
A1: A mini muffin pan is best for the donut hole shape. You can use a standard muffin pan, but they will not be traditional donut holes and may need longer baking time.
Q2: How can I ensure my Glazed Pumpkin Donut Holes are moist?
A2: To keep them moist, do not overmix the batter. Mix only until combined. Also, do not overbake. A toothpick should come out clean, but take them out soon after.
Q3: Can I freeze these Glazed Pumpkin Donut Holes?
A3: Yes, you can freeze unglazed donut holes in an airtight container for up to 3 months. Thaw them at room temperature, then glaze before serving. Glazed donut holes can also be frozen, but the glaze might get slightly sticky when thawed.
Classic Glazed Pumpkin Donut Holes
These delightful, bite-sized pumpkin donut holes are moist, spiced, and coated in a sweet vanilla glaze, making them the perfect fall treat for any occasion.
Equipment
- Mini muffin pan
- Large bowl
- Medium bowl
- Whisk
- Spatula
- Wire rack
- Small bowl
Ingredients
For the Donut Holes
- 1 ½ cups All-purpose flour
- ½ cup Granulated sugar
- ¼ cup Brown sugar packed
- 1 ½ teaspoons Baking powder
- 1 teaspoon Pumpkin pie spice
- ½ teaspoon Salt
- ½ cup Pumpkin puree not pumpkin pie filling
- ¼ cup Milk any kind works
- 1 Large egg
- ¼ cup Melted unsalted butter
- 1 teaspoon Vanilla extract
For the Glaze
- 1 ½ cups Powdered sugar
- 3-4 tablespoons Milk or heavy cream for a richer glaze
- ½ teaspoon Vanilla extract
Instructions
Donut Holes
- Preheat oven to 350°F (175°C) and prepare a mini muffin pan by lightly greasing and flouring it.
- In a large bowl, whisk together the dry ingredients: flour, granulated sugar, brown sugar, baking powder, pumpkin pie spice, and salt.
- In a separate medium bowl, whisk together the wet ingredients: pumpkin puree, milk, egg, melted butter, and vanilla extract until well combined.
- Combine the wet and dry ingredients by gently stirring with a spatula until just combined, being careful not to overmix.
- Spoon the batter into the prepared mini muffin pan, filling each cavity approximately two-thirds full.
- Bake for 10-12 minutes, or until a toothpick inserted into the center of a donut hole comes out clean.
- Allow the donut holes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Glaze and Serve
- While the donut holes cool, prepare the glaze by whisking together powdered sugar, milk (or cream), and vanilla extract in a small bowl until smooth.
- Once completely cool, dip each donut hole into the prepared glaze, ensuring it's evenly coated.
- Return the glazed donut holes to the wire rack over a plate or parchment paper to catch drips, and let the glaze set for a few minutes before serving.
Notes
These donut holes are perfect for fall gatherings or a cozy breakfast treat. Ensure they are completely cool before glazing for the best results.