Ingredients
Scale
- 3/4 cup pumpkin puree
- 1 cup milk (regular or plant-based)
- 1/4 cup melted butter (regular or vegan)
- 1 cup cane sugar
- 2 cups all-purpose flour (regular or gluten-free)
- 1 tsp vanilla extract
- 1 1/2 tsp pumpkin pie spice
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 cup cane sugar (for coating)
- 2 tsp cinnamon (for coating)
- 3 tbsp maple syrup (for dipping sauce)
- 1 tbsp melted butter (for dipping sauce)
Instructions
- Preheat the oven to 350°F (175°C) and grease a mini donut hole pan.
- In a large bowl, whisk together pumpkin puree, milk, melted butter, cane sugar, and vanilla until smooth.
- In another bowl, mix together flour, pumpkin pie spice, baking soda, and baking powder.
- Gradually combine the dry ingredients into the wet ingredients until just mixed.
- Fill the donut hole pan about three-quarters full with batter.
- Bake for 10-12 minutes until golden; check doneness with a toothpick.
- Cool briefly before rolling in a mixture of cane sugar and cinnamon.
- For the dipping sauce, whisk maple syrup with melted butter.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut hole
- Calories: 90
- Sugar: 6g
- Sodium: 60mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: <1g
- Protein: <1g
- Cholesterol: <5mg