Cinnamon Sugar Glazed Pumpkin Donut Holes
Soft, baked Pumpkin Donut Holes coated in a perfect glaze and tons of cinnamon sugar – these are amazing and a must-make this fall for pumpkin lovers!
Servings: 4
Ingredients
- 1 ¾ cups all purpose flour
- ½ tsp cinnamon
- 1 tsp pumpkin pie spice
- 2 tsp baking powder
- ½ tsp salt
- ¾ cup pumpkin puree
- ½ cup milk
- ½ cup brown sugar
- ⅓ cup canola oil
- 1 large egg
- 1 tsp vanilla extract glaze
- 2 tbsp unsalted butter melted
- 1 ⅓ cups powdered sugar
- 1 pinch salt
- 2 tsp evaporated milk
- ½ tsp vanilla extract
- 3-4 tsp hot water
- ¼ cup sugar
- ½ tbsp cinnamon
Instructions
- Preheat oven to 350 degrees F. Lightly grease a mini muffin pan with cooking spray.
- In a large bowl, combine flour, cinnamon, and pumpkin pie spice, baking powder and salt.
- In another bowl whisk together pumpkin puree, milk, brown sugar, canola oil, egg and vanilla.
- Pour mixture over dry ingredients and stir just until combined. Divide the batter evenly in the muffin tins.
- Bake for 10-12 minutes until an inserted toothpick comes out clean. Allow to cool for about 10 minutes so that you can handle them with your fingers for dipping in glaze without burning yourself.
- Whisk together all ingredients for glaze except for cinnamon and sugar. Dip donut holes into glaze and set on a plate or wire rack.
- Whisk together cinnamon and sugar and sprinkle mixture over donut holes. Allow glaze to set 5-10 minutes before serving.
Notes
Nutrition
Calories: 785kcal | Carbohydrates: 129g | Protein: 9g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 66mg | Sodium: 558mg | Potassium: 273mg | Fiber: 4g | Sugar: 82g | Vitamin A: 7452IU | Vitamin C: 2mg | Calcium: 230mg | Iron: 4mg
