Ingredients
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp pumpkin pie spice
1/2 cup pumpkin puree
1/3 cup brown sugar
1/3 cup milk
1 large egg
2 tbsp melted butter
1/2 tsp vanilla extract
1 cup powdered sugar (for glaze)
3 tbsp pure maple syrup (for glaze)
1 tbsp milk (for glaze)
Instructions
Step 1: Preheat your oven to 350°F (175°C) and grease a mini muffin tin thoroughly.
Step 2: In a medium bowl, whisk together the flour, baking powder, salt, and pumpkin pie spice until well combined.
Step 3: In a separate large bowl, whisk the pumpkin puree, brown sugar, milk, egg, melted butter, and vanilla extract until smooth.
Step 4: Gently fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
Step 5: Scoop the batter into the mini muffin tin, filling each cup about 3/4 full.
Step 6: Bake for 10-12 minutes or until a toothpick inserted into the center of a donut hole comes out clean.
Step 7: While the holes are baking, prepare the glaze by whisking together powdered sugar, maple syrup, and milk until smooth.
Step 8: Allow the pumpkin maple donut holes to cool for 5 minutes in the tin, then transfer to a wire rack.
Step 9: While still warm, dip each hole into the maple glaze, ensuring they are fully coated, and let the excess drip off.
Notes
For a crunchier exterior, you can roll the donut holes in cinnamon sugar before glazing.
- Prep Time: 10M
- Cook Time: 12M
- Category: Sweet Breakfasts
- Cuisine: American
Nutrition
- Serving Size: 2 donut holes
- Calories: 190 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 25 mg
Keywords: pumpkin maple donut holes, fall breakfast, baked donuts, pumpkin recipes
