I had a leftover can of pumpkin sitting in my pantry, begging to be used, so I brushed off my trusty cake pop baker and whipped up a pumpkin donut recipe that was sure to please the boys!
You can use a donut pan and bake the donuts in the oven, but I love popping these little morsels in my mouth. You don't feel as guilty when they are smaller! Plus the small donut holes fit perfectly in my toddlers hands as he munches on one while having his milk in his sippy cup.
Other donut hole recipes include: French Breakfast Puffs & Lemon Poppy Seed Donut Holes
I bet you can't eat just one! ;)
Glazed Pumpkin Donut Holes
- 1-3/4 cup White-Whole Wheat Flour
- 1/2 tablespoon Baking Powder
- 2 teaspoon Pumpkin Pie Spice
- 1/2 teaspoon Salt
- 1/2 cup Unsweetened Almond Milk
- 1/4 cup Vegetable Oil
- 1 Egg, lightly beaten
- 1 teaspoon Vanilla Extract
- 1/2 cup Dark Brown Sugar
- 1-1/4 cup Pumpkin Puree
- 3/4 cup Powdered Sugar
- 1/4 teaspoon Salt
- 1/4 teaspoon Vanilla
- 1/4 cup Water
In a medium bowl, whisk to combine the flour, baking powder, pumpkin pie spice and salt. In a large bowl, whisk to combine the almond milk, oil, egg, vanilla, brown sugar and pumpkin puree. Slowly add the dry ingredients to the wet and fold with a spatula to combine.
Place the donut batter in a pastry bag or Ziploc bag with the corner clipped and fill each reservoir with approximately 1 tablespoon of bather. Close the cake pop maker and bake for 4 minutes until the toothpick inserted comes out clean. Allow the donut hoes to slightly cool.
In a small bowl, combine the powdered sugar, salt, vanilla and water. Whisk until smooth. Dip each donut hole into the glaze and place on a cooling rack to allow the extra glaze to drip off below.
*To bake in a donut pan, spoon the batter into a greased donut pan and bake at 350F for 12-15 minutes.*
Recipe Inspired by: Andie Mitchell's Eating in the Middle