Healthy Pumpkin Spice Donut Holes



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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.

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"

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.

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

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!)
  • rolled oats – make sure you grab certified gluten-free if needed! I like Bob’s Red Mill rolled oats, which are gluten-free
  • 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.
Bowl of pumpkin spice donut holes.

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!

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

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.

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3.72 from 7 votes

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. Plus, they're vegan, gluten-free and absolutely delicious!
Prep Time: 45 minutes
Total Time: 45 minutes
Servings: 15


Maple Coconut Glaze


  • 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.


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

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast/Snack
Cuisine: American
Keyword: pumpkin donut holes
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

More about Brittany
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Recipe Rating


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

  2. 5 stars
    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. 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. 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. Thanks for catching that, Trish! It should be rolled oats. I wouldn’t use steel cut oats. I just updated the recipe!

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