Students love this healthy version of pumpkin donut holes! Since they are baked, not fried, they are a much healthier alternative to normal donuts! This recipe is the perfect end to fall 🙂

Makes 12 doughnut holes
½ cup pumpkin puree
¼ cup buttermilk
1 egg
3 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1¼ cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon salt
1 teaspoon pumpkin pie spice mix (see below)
½ cup sugar

Buttermilk Glaze and Pumpkin Spice Sprinkle
1½ cups powdered sugar
¼ cup buttermilk
½ teaspoon vanilla extract
1 tablespoon pumpkin pie spice mix
1 tablespoon sugar

Pumpkin Pie Spice Mix (save extra for future use)
3 tablespoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons nutmeg
1½ teaspoons ground cloves

Heat oven to 400 degrees. In a large bowl, whisk together pumpkin puree, buttermilk, egg, butter, and vanilla extract until evenly combined. Measure and add the dry ingredients, stir to combine completely. Scoop 1 tablespoon size mounds of batter into mini silicone muffin tray. Bake 12-15 minutes.

While baking, make the buttermilk glaze and pumpkin spice sprinkle. Whisk powdered sugar, buttermilk, and vanilla extract until smooth and combined, set aside. In a small bowl, mix spice mixture and sugar until combined.

Allow doughnuts to cool slightly. Pop from silicone. Dip in glaze then sprinkle with spice-sugar mixture. Enjoy!

Book a Class or Party

An on-site dinner party is an awesome way to spend time together with family and friends. Enjoy a fun evening while showing off your inner chef skills.

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