Ingredients
2 cups all-purpose flour
1/2 cup granulated sugar
2 tsp baking powder
1 tsp pumpkin pie spice
1/2 tsp salt
1/2 cup pumpkin puree
1/4 cup whole milk
1/4 cup pure maple syrup
1 large egg
2 tbsp melted butter
1 cup powdered sugar (for glaze)
3 tbsp maple syrup (for glaze)
1 tbsp milk (for glaze)
Instructions
Step 1: Preheat your oven to 350°F (175°C) and lightly grease a mini-muffin pan or a donut hole pan.
Step 2: In a large bowl, whisk together the flour, granulated sugar, baking powder, pumpkin pie spice, and salt for the pumpkin maple donut holes 2 base.
Step 3: In a separate medium bowl, combine the pumpkin puree, milk, 1/4 cup maple syrup, egg, and melted butter until smooth.
Step 4: Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix the pumpkin maple donut holes 2 batter.
Step 5: Scoop approximately 1 tablespoon of batter into each cavity of the prepared pan.
Step 6: Bake for 10-12 minutes or until a toothpick inserted into the center comes out clean.
Step 7: While the holes are baking, whisk together the powdered sugar, 3 tablespoons of maple syrup, and milk in a small bowl to create the glaze.
Step 8: Remove the pumpkin maple donut holes 2 from the oven and let them cool for 2 minutes. Dip each warm hole into the glaze and place on a wire rack to set.
Notes
Ensure the pumpkin puree is not pumpkin pie filling. For a vegan version, use flax eggs and plant-based milk.
- Prep Time: PT15M
- Cook Time: PT10M
- Category: Sweet Breakfasts
- Cuisine: American
Nutrition
- Serving Size: 2 donut holes
- Calories: 145 kcal
- Sugar: 12g
- Sodium: 110mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: pumpkin maple donut holes 2, fall breakfast, pumpkin recipe, maple glaze, donut holes
