Chocolate Glazed Pumpkin Donut Holes
Pumpkin Donut Holes are soft, baked pumpkin spice cake bites dipped in a shiny chocolate glaze, made easy in a mini muffin tin.No frying required, these little pumpkin donuts are ready in under 20 minutes and perfect for fall!
Servings 18 servings
Calories 81kcal
Ingredients
Pumpkin Donut Holes
- 3/4 Cup Flour
- 1 teaspoon pumpkin pie spice
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 Tablespoon melted unsalted butter
- 1 egg room temp
- 1 teaspoon vanilla extract
- 1/4 Cup granulated sugar
- 2 Tablespoons milk
- 2 Tablespoons 100% pure pumpkin puree
Chocolate Ganache
- 1/2 Cup chocolate chips I used milk chocolate
- 2 Tablespoons unsalted butter
- 2 teaspoons light corn syrup
- 2 teaspoons water
Instructions
Pumpkin Donut Holes
- Preheat oven to 350 degrees. In a medium sized bowl, mix the flour, pumpkin spice, baking powder and salt until combined. Set aside.
- In small bowl, mix the remaining ingredients until fully combined. Mix the wet ingredients into the dry and mix until there are no more lumps. Do not over mix!
- Fill a greased mini muffin tin half way up. Bake for 6-7 minutes until a toothpick inserted in the center comes out clean. Immediately pop out donuts onto wired rack and let cool completely.
Chocolate Ganache
- Place all ingredients into a microwave safe bowl. Cook for 20 seconds, stir until everything is melted and combined, cook an additional 20 seconds if not fully melted.
- Let mixture cool slightly and dip the tops of the donuts into the glaze. Place back on wired rack ganache side up. Serve and enjoy!
Nutrition
Calories: 81kcal | Carbohydrates: 11g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 70mg | Potassium: 48mg | Fiber: 0.2g | Sugar: 7g | Vitamin A: 334IU | Vitamin C: 0.1mg | Calcium: 17mg | Iron: 0.3mg