Healthy Pumpkin Spice Donut Holes

These no bake healthy 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.

Bowl of pumpkin spice donut holes on a table cloth with mini pumpkins, pinecones, and a whisk. Some text on the photo reads "Pumpkin Spice Donut Holes"

A little experimenting happened in the kitchen and before I knew it I was packing up a container of these pumpkin spice donut holes as a road-trip snack for our drive to New York.

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. 😉

Hand holding a pumpkin spice donut hole with a bite taken out of it.

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.

Bowl of pumpkin spice donut holes.

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!

Pumpkin size donut holes on a rack over parchment paper, being glazed with the coconut frosting.

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.

Bowl of pumpkin spice donut holes on a table cloth with mini pumpkins, pinecones, and a whisk.

If you make this healthy pumpkin spice donut holes be sure to leave a comment and star rating below letting us know how it turned out. Your feedback is so helpful for the EBF team and our readers!

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Bowl of pumpkin spice donut holes.

Healthy Pumpkin Spice Donut Holes


  • Author: Brittany Mullins
  • Prep Time: 45 minutes
  • Total Time: 45 minutes
  • Yield: 15

Description

These no bake healthy pumpkin spice donut holes are packed full of pumpkin spice flavor and covered in a coconut maple glaze. Vegan, gluten-free and absolutely delicious.


Ingredients

  • 1/2 cup raw cashews
  • 9 pitted medjool dates
  • 1/4 cup rolled oats
  • 1/4 cup vanilla protein powder
  • 1 teaspoon pumpkin pie spice
  • pinch of sea salt
  • 1 Tablespoon water

Maple Coconut Glaze

  • 1/4 cup coconut oil, melted
  • pinch of pumpkin spice
  • 3 teaspoons maple syrup

Instructions

  1. 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.
  2. 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.

  • Category: Breakfast/Snack
  • Method: No Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 donut hole
  • Calories: 113
  • Sugar: 11g
  • Fat: 6g
  • Carbohydrates: 15g
  • Fiber: 1g 
  • Protein: 2g

Keywords: pumpkin donut holes

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No Bake Pumpkin Spice Donut Holes // Vegan, Gluten-Free, Paleo
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    22 comments
    1. Trish
      November 11, 2019 AT 3:58 pm

      This recipe sounds great, but am I the only one unsure what form of oats to use? I’m guessing rolled oats (?) but would steel cut work?

      1. Brittany Mullins
        November 11, 2019 AT 4:21 pm

        Thanks for catching that, Trish! It should be rolled oats. I wouldn’t use steel cut oats. I just updated the recipe!

    2. Sarah
      October 18, 2019 AT 4:26 pm

      Thanks, Brittany! I’m due a few days before you and trying to make as much easy, nutritious food as I can ahead of time. This is my second flavor of balls to have on hand. Yum!

      1. Brittany Mullins
        October 20, 2019 AT 4:56 pm

        I’m right there with you, Sarah! I know these will come in handy once your little one arrives. Thank you for leaving a comment and star rating on the recipe too! I really appreciate it!

    3. angela shank
      September 27, 2018 AT 4:31 pm

      These are delicious! I just made them today and added 1/4 cup pumpkin puree and an additional 1/4 cup oats. YUM!

    4. Jordan
      September 1, 2017 AT 8:44 pm

      Can you substitute the dates with anything?! Please and thank you! I’m a type 1 diabetic.

    5. Josie
      May 31, 2017 AT 11:22 pm

      Just made these – huge hit! I swapped the cashews for pecans because that is what I already had on hand. This was my first time using my new(ish) food processor and also my first time using dates and I can’t believe how simple this recipe was. So good – plan to make again using the cashews next time!

      1. Brittany Mullins
        June 1, 2017 AT 8:09 am

        Yay!! I’m so happy that you loved the donut holes, Josie! And congrats on your new food processor. Are you loving it?

    6. Vanessa
      October 31, 2016 AT 10:00 pm

      I couldn’t get the 5th star to fill in but these are a 5 star treat! I made these today and they were delish!! The glaze really makes them special! Thank you, Brittany, great work!

    7. Stephanie
      October 30, 2016 AT 1:18 pm

      I am allergic to cashews, is there a different nut substitute? Could raw almonds or sunflower seeds work?

      1. Brittany Mullins
        October 30, 2016 AT 2:39 pm

        I think raw almonds would work great!

    8. Lauren Shaber
      October 21, 2016 AT 2:51 pm

      Can’t wait to make these this weekend!!

      1. Brittany Mullins
        October 22, 2016 AT 1:45 pm

        You’ll have to let me know how they turn out!

    9. Shashi at RunninSrilankan
      October 21, 2016 AT 10:10 am

      I can come clean up all your dishes in exchange for half a dozen of these! These sound wonderful and healthy too! And am loving that coconut maple glaze – so cannot wait to try that!

      1. Brittany Mullins
        October 22, 2016 AT 1:45 pm

        That would be a great deal! I seriously create so many dishes!! 😉

    10. taramdeal
      October 21, 2016 AT 7:46 am

      These are so adorable! And I know they taste delicious. What kind of protein powder do you use?

    11. Sylvie
      October 21, 2016 AT 3:21 am

      Oh my goodness how perfect are these!

    12. Catherine
      October 20, 2016 AT 1:42 pm

      These look wonderful and what a perfect recipe for fall. I love how easy they are to make. These would be a hit with my family and guests. xo, Catherine

    13. Kathy
      October 20, 2016 AT 1:16 pm

      These sound amazing, Brittany!! Thank you for sharing, and I can’t wait to try them! I might have to sneak in a bit of pumpkin puree though 🙂

    14. Kristen
      October 20, 2016 AT 11:41 am

      These look amazing!!! I just shared this with my readers 🙂 Lazyladyfitness.com

    15. Heather Kinnaird
      October 20, 2016 AT 10:50 am

      I don’t usually keep protein powder in the house, but I may need to go get some just so I can make these. they sound delicous

      1. Brittany Mullins
        October 20, 2016 AT 12:14 pm

        Thanks Heather. If you don’t have protein powder you could always just use 1/4 cup oats (so 1/2 cup total) instead!

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