These no bake healthy pumpkin spice donut holes are packed full of pumpkin spice flavor and covered in a coconut maple glaze. Plus, they’re vegan, gluten-free and absolutely delicious!
A few weeks ago I posted these 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.
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.
Here’s What You Need
cashews – look for raw cashews. And feel free to purchase cashew pieces instead of whole cashews. The pieces are less expensive and it doesn’t matter for this recipe since everything is being processed.
medjool dates – You can buy medjool dates that are already pitted or pit them yourself (it’s super easy!)
vanilla protein powder – any vanilla protein powder works. My favorite brand is Nuzest which is plant-based and has a minimal, clean ingredient list. You can use my code eatingbirdfood for 15% off your order!
pumpkin pie spice – I like to use homemade pumpkin pie spice because it’s super easy to put together! Store-bought works just fine too.
sea salt – to enhance the flavors!
water – just a bit, to help everything blend and stick together.
Maple Coconut Glaze
coconut oil – be sure to measure it melted. This is the base of the glaze.
pumpkin pie spice – this is added to the glaze for extra pumpkin spice flavor!
maple syrup – pure maple syrup is the perfect natural sweetener to use because it’s liquid so it blends in nicely with the oat mixture and I personally love the flavor.
How to Make Pumpkin Spice Donut Holes
The best part about these babies? They’re super easy to whip up and you only need 10 ingredients listed above! 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! You’ll need to coat them several times to achieve this look.
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.
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 a sealed container in the refrigerator for up to 2 weeks.