Description
Soft, cake-like pumpkin donut holes topped with a rich and sweet maple glaze. The perfect easy fall treat that is baked, not fried!
Ingredients
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/2 cup pumpkin puree (not pie filling)
1/2 cup granulated sugar
1/3 cup unsalted butter, melted
1 large egg
1 tsp vanilla extract
1/2 cup powdered sugar (for glaze)
2 tbsp pure maple syrup (for glaze)
1 tbsp milk or heavy cream (for glaze)
Instructions
Step 1: Preheat your oven to 350°F (175°C) and grease a 24-count mini-muffin tin with non-stick cooking spray or butter.
Step 2: In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and ginger until well combined.
Step 3: In a separate large bowl, whisk together the pumpkin puree, granulated sugar, melted butter, egg, and vanilla extract until smooth.
Step 4: Gradually add the dry ingredients to the wet ingredients, stirring with a spatula until just combined. Do not overmix.
Step 5: Using a small scoop or spoon, fill each mini-muffin cavity about 3/4 full with the batter.
Step 6: Bake for 10-12 minutes, or until a toothpick inserted into the center of a donut hole comes out clean. Let them cool in the pan for 5 minutes.
Step 7: While the holes cool, whisk together the powdered sugar, pure maple syrup, and milk in a small bowl to create the glaze.
Step 8: Remove the donut holes from the tin and dip the tops into the maple glaze. Place them on a wire rack to set before serving.
Notes
Ensure your pumpkin puree is at room temperature for the best batter consistency. For a thicker glaze, add more powdered sugar.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Desserts & Baked Goods
- Cuisine: American
Nutrition
- Serving Size: 1 donut hole
- Calories: 110 kcal
- Sugar: 10 g
- Sodium: 85 mg
- Fat: 4 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
