Do you ever just want to try something different?
My Big Helper and I were in that kind of mood last week. We saw these and thought they looked great – but we didn’t have all of those ingredients, nor did we have a doughnut pan.
So we decided to play, and this is what we came up with. These bake up like doughnut holes but in mini-muffin tins. They’re sweet and decadent, yet somehow not too bad for you (at least without the icing). And although the kids and I were all about the gooey caramel icing on top of this little doughnut bite, my husband liked them just fine without it.
These will definitely be made again here soon.
Needed ingredients:
- 1/4 c. butter
- 1 egg
- 1/3 c. brown sugar
- 2 c. canned pumpkin
- 1/3 – 1/2 c. milk
- 3/4 c. sour cream
- 2 tsp. cinnamon
- 1 1/2 tsp. baking powder
- 1 1/2 tsp. baking soda
- 1/2 tsp. salt
- 2 c. white wheat flour
- 1/2 c. chocolate chips (optional)
Caramel Glaze ingredients:
- 1 c. powdered sugar
- 1-2 T. caramel sundae topping
- 2 T. milk
Here’s how to make your own gooey caramel pumpkin-y doughnut holes:
- In a large bowl, mix together the flour, cinnamon, baking powder, baking soda, and salt together. Set aside.
- In another bowl, cream the butter and brown sugar. Add the egg, pumpkin, milk, and sour cream until smooth.
- Slowly add the dry ingredients to the wet ones until just combined.
- Add chocolate chips if desired.
- Spray the bottoms of each mini muffin cup with non-stick spray. Add a tablespoon-sized dollop of batter to each one. Batter will be thick!
- Bake for 9 – 15 minutes at 325 or until a toothpick comes out clean.
- Cool in the pan for a few minutes, then loosen gently and pop out – I used a toothpick and a fork.
- When completely cool, ice with caramel glaze.
- To make the glaze, mix all ingredients together until smooth.
- ** Store carefully – doughnut holes can absorb glaze overnight. That’s if they last that long. Ours barely made it until breakfast.
