Pumpkin Donut Holes (Print Version)
# Ingredients:
01 -
1 cup milk, plant-based or regular.
02 -
¾ cup of pumpkin puree.
03 -
1 cup sugar made from cane.
04 -
¼ cup melted butter, vegan or regular.
05 -
1 teaspoon pure vanilla extract.
06 -
1 teaspoon baking soda.
07 -
1 ½ teaspoons of pumpkin spice mix.
08 -
1 ½ teaspoons baking powder.
09 -
2 cups of all-purpose flour, regular or gluten-free.
10 -
½ cup cane sugar for coating.
11 -
2 teaspoons ground cinnamon for coating.
12 -
1 tablespoon melted butter, vegan or not, for dipping sauce.
13 -
3 tablespoons real maple syrup for dipping sauce.
# Instructions:
01 -
Set your oven to 350°F and spray silicone molds for donut holes with a non-stick spray.
02 -
Mix the pumpkin, sugar, butter, milk, vanilla, pumpkin spices, baking powder, and soda in a large bowl until combined.
03 -
Pour the flour into your wet mix and stir until it becomes a smooth pumpkin batter.
04 -
Fill 50 donut molds with your batter and bake them for 20 to 25 minutes, or until they’re done.
05 -
As the donut holes bake, combine the cinnamon and sugar to make your topping.
06 -
Once baked, gently roll the warm donuts in the cinnamon sugar blend to coat them evenly.
07 -
For a sweet maple butter dip, stir together the melted butter and maple syrup, then serve warm with the donuts.
# Notes:
01 -
These are tastiest while warm but can be stored airtight for a couple of days.
02 -
The maple syrup butter dip is an amazing sweet touch for special moments.