Four Ingredient Glazed Pumpkin Donut Holes
The easiest breakfast you ever did see, these glazed pumpkin donuts holes are better than Dunkin' Donuts, I swear, and they only require four ingredients.
Servings: 24 donut holes
Calories: 120kcal
Ingredients
- 1 box spice cake mix
- 15 oz can of pumpkin puree
- 1 cup powdered sugar
- 2 Tablespoons milk
Instructions
- Preheat the oven to 350ËšF. Generously grease or spray on a mini muffin pan with non-stick cooking spray. Set aside.
- In a medium bowl, mix the dried cake mix with the pumpkin puree. Mix until combined. The batter will be thick. Use a cookie scoop to scoop batter into each of the 24 mini muffin tins.
- Bake for 10 minutes or until a toothpick inserted into the center comes out clean. Allow to cool for a few minutes before inverting onto a wire rack.
- Meanwhile, mix the powdered sugar and one Tablespoon of milk together with a fork. Slowly add more milk as needed until the consistency is not watery and not terribly thick (think slightly thicker than maple syrup).
- Dip the pumpkin holes in the glaze with a fork, rolling them around until coated. Return to a wire rack for a few more minutes to set before enjoying.
Notes
Storage: Store pumpkin donut holes in airtight container at room temperature. The donut holes will be delicious for 3-4 days.
To freeze: While I've never frozen these donut holes, I know they would be just fine to freeze before you glaze them. Once they're completed cooled, place them in a freezer safe bag and freeze for up to 3 months.
Nutrition
Calories: 120kcal | Carbohydrates: 23g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 0.1mg | Sodium: 143mg | Potassium: 112mg | Fiber: 1g | Sugar: 16g | Vitamin A: 2760IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg