Pumpkin Donut Holes
These baked pumpkin donut holes are light, fluffy, and packed with cinnamon pumpkin spice flavor!
Servings: 13 donut holes
Ingredients
- 1 cup self rising flour (for keto, try these Protein Donut Holes)
- 2/3 cup pumpkin pie mix
- 3 tbsp sugar (optional for sweeter donut holes)
- cinnamon sugar or frosting or glaze of choice
Instructions
- *You can either buy self rising flour or make your own by combining 1 cup all purpose flour or gluten free all purpose flour with 1 1/2 tsp baking powder and 1/2 tsp salt.Preheat the oven to 350 F. Stir ingredients in a large bowl. If too sticky, slowly add a little more flour. Or if too dry, slowly add more pumpkin to form a kneadable dough. Shape into one large ball, then break into small donut hole sized pieces. Roll into balls or donut shapes. Place on a greased or parchment lined baking sheet, leaving space between each pumpkin donut hole. Bake 12 minutes or until soft and fluffy. Glaze if desired, or brush with oil or spray, then coat in cinnamon sugar.View Nutrition Facts
Video
Notes
Also try my Baked Cinnamon Sugar Donuts and Baked Apple Cider Donuts.
Nutrition
Serving: 1donut hole | Calories: 44kcal | Carbohydrates: 10g | Protein: 1.2g | Fat: 0.1g | Polyunsaturated Fat: 1g | Sodium: 20mg | Fiber: 1.5g | Sugar: 2.4g | Vitamin A: 57IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg