Preheat oven to 325F. Add the wet ingredients to a bowl.

Using an immersion blender, combine until very smooth — the ricotta can leave a gritty texture if not blended well.

Mix the dry ingredients in a separate bowl, excluding the sweetener. Slowly incorporate the dry ingredients into the wet ingredients, stirring constantly.

Once the dough is beginning to form, add in the sweetener and stir to combine.

Roll the dough into balls.

Bake for 20–25 minutes or until the outsides are a light golden brown and look slightly crumbly to the touch.

While the donut holes are baking, make a simple blend of extra pumpkin pie spice, sweetened to taste. Once the donut holes are out of the oven, sprinkle this over for a gorgeous presentation.

Enjoy warm or cool. These go great with tea or coffee!