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As fall approaches, the air fills with the warm, inviting scents of cinnamon, nutmeg, and clove, signaling the seasonal appeal of pumpkin-flavored treats. From lattes to pies, pumpkin is a beloved flavor that captures the essence of autumn. Among the myriad of ways to enjoy this versatile ingredient, homemade pumpkin donuts stand out as a delightful snack that can easily transform any day into a cozy celebration. There’s something uniquely satisfying about baking from scratch, and these maple glazed pumpkin donut holes are not just a treat for the taste buds but also a wholesome indulgence that you can feel good about sharing with family and friends.

Maple Glazed Pumpkin Donut Holes

As the fall season approaches, delight in the cozy flavors of autumn with homemade maple glazed pumpkin donut holes. This easy recipe combines warm spices and the rich taste of pumpkin for a melt-in-your-mouth treat that’s perfect for any occasion. With a simple maple glaze that adds a sweet finish, these donut holes make a wholesome snack or dessert. Bake a batch to enjoy with family or friends and create cherished fall memories.
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Ingredients
  

1 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ginger powder

1/4 teaspoon salt

1/2 cup canned pumpkin puree (not pumpkin pie filling)

1/4 cup granulated sugar

1/4 cup brown sugar, packed

1 large egg

1/4 cup whole milk

2 tablespoons melted butter

1 teaspoon vanilla extract

Maple Glaze Ingredients:

1 cup powdered sugar

3 tablespoons maple syrup

1-2 tablespoons whole milk (adjust for consistency)

A pinch of sea salt (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a mini muffin pan with non-stick spray or brush with melted butter.

    Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until well combined.

      Mix Wet Ingredients: In a separate large bowl, combine the pumpkin puree, granulated sugar, brown sugar, egg, milk, melted butter, and vanilla extract. Whisk until the mixture is smooth and creamy.

        Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.

          Fill Muffin Pan: Spoon the batter into the prepared mini muffin pan, filling each cup about 3/4 full.

            Bake: Bake in the preheated oven for about 10-12 minutes, or until the donut holes are lightly golden and a toothpick inserted into the center comes out clean. Allow them to cool for a few minutes in the pan before transferring to a wire rack.

              Make the Maple Glaze: In a small bowl, whisk together the powdered sugar, maple syrup, and milk until smooth. Adjust the milk to reach your desired glaze consistency. Add a pinch of sea salt if you want to balance the sweetness.

                Glaze the Donut Holes: Once the donut holes have cooled for about 5-10 minutes, dip the tops into the maple glaze or drizzle it over them using a spoon. Let the glaze set for a few minutes.

                  Serve: Enjoy these warm or at room temperature. They make a delightful treat for breakfast or a sweet snack any time of the day!

                    Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 24 donut holes