Maple Pumpkin Donut Holes
These Maple Pumpkin Donut Holes taste exactly like fall!
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Breakfast, Dessert
Cuisine: American, Dessert
Servings: 24
Author: Hayley Parker, The Domestic Rebel
- 2 cups all-purpose flour
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 2 tsp baking powder
- Pinch salt
- 1 tsp pumpkin pie spice
- 1/2 cup pumpkin puree not pumpkin pie filling
- 1/4 cup maple syrup
- 2 eggs beaten
- 3 Tbsp oil
- 1 tsp vanilla
- 1/4 cup melted butter
- About 1/2 cup cinnamon sugar blend
Preheat oven to 325 degrees F. Liberally grease a 24-cavity donut hole pan or mini muffin pan with cooking spray and set aside.
Meanwhile, in a large bowl, whisk together the flour, sugars, baking powder, salt and pumpkin pie spice until blended. Stir in the pumpkin, maple syrup, beaten eggs, oil and vanilla until just barely combined. Batter will still be lumpy; this is okay. Do not overmix.
Portion Tablespoonfuls of dough evenly among the muffin pan or donut pan. Bake for approx. 8-10 minutes or until donuts spring back lightly when touched. Cool in the pan for about 5 minutes before inverting to a wire rack.
Once cool enough to handle, brush all sides of the donut holes with the melted butter, and immediately dredge in the cinnamon sugar mixture. Place on the wire rack to set, about 5 minutes. Serve immediately.