These No Bake Pumpkin Spice Donut Holes are packed full of pumpkin spice flavor and covered in a coconut maple glaze. Vegan, gluten-free and absolutely delicious.
A few weeks ago I posted these no bake blueberry muffin donut holes. Everyone LOVED them and I quickly decided a fall version needed to happen ASAP. I thought about making an apple pie version, but ultimately went the pumpkin spice route. The pumpkin lover in me couldn’t resist.
It’s funny because I’ve found that I do my best recipe testing right before traveling. I know I should be packing my suitcase with clothes and such, but instead I always find myself in the kitchen. I’ll be frantically cooking and baking (usually trying to use up perishable items I don’t want to go to waste), packing snacks OR cleaning the kitchen because I hate leaving a messy kitchen. The messy kitchen thing is a post for another day, but in a nut shell I literally can’t leave the house if there are dishes in the sink. It’s a thing!
Anyhow, this whole cooking and packing snacks before a trip totally delays my packing of the things I actually need so I end up throwing a bunch of clothes in my suitcase at the last minute. I may arrive to my travel destination without matching outfits, but at least I know that me and everyone I’m traveling with will have plenty of healthy snacks. 😉
Speaking of healthy snacks… these donut holes sound and look decadent, but they’re super healthy! They’re the perfect mix of sweet dates, rich cashews and coconut, doughy oats and pumpkin spice fall flavor. I can’t get enough.
I really don’t want to play favorites, but I think I might like these pumpkin spice donut holes better than the blueberry muffin donut holes. And I loved the blueberry soo that’s saying something.
The best part about these babies? They’re super easy to whip up and you only need 10 ingredients!
You start with a simple base of dates, cashews, oats, protein powder, pumpkin pie spice and a little sea salt. Process the mixture, roll into balls, freeze and then you’re ready to dip them in the glaze.
Coating with the holes with the coconut maple glaze is the most time consuming part of the whole recipe, but it’s also the fun part!
Time to get messy!
While coating the holes you can set them on parchment paper or use a wire rack with parchment underneath. The wire rack helps to ensure the glaze drips off rather than pooling at the bottom of the donut hole and creating a little pedestal. I don’t mind the coconut pedestal, but the balls look more like a donut hole without it!
I hope you love these little holes as much as we do! Enjoy.
- ½ cup raw cashews
- 9 pitted medjool dates
- ¼ cup oats
- ¼ cup vanilla protein powder
- 1 teaspoon pumpkin pie spice
- pinch of sea salt
- 1 Tablespoon water
Maple Coconut Glaze
- ¼ cup coconut oil, melted
- pinch of pumpkin spice
- 3 teaspoons maple syrup
- Add cashews, dates, oats, protein powder, pumpkin pie spice and sea salt into your food processor and pulse until mixture is completely chopped. Open food processor and add water. Blend for a few more seconds, until a dough forms. Scoop dough from food processor and roll into small balls using your hands. Freeze for 20-30 minutes.
- In a shallow bowl, whisk together melted coconut oil with maple syrup and pumpkin pie spice. Roll each ball into the coconut oil and maple mixture and place back in the freezer to harden. Continue to coat the donut holes and re-freeze until each donut hole has a gooey coconut maple glaze! We did three rounds of coating and freezing. Store donut holes in your refrigerator.
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If you decide to try this recipe, I’d love to hear your thoughts. Leave me a comment or share a photo on social media. Just be sure to tag me (@eatingbirdfood) so that I see it!