These are called donut holes even though they are made in mini muffin pans. Hmmmm. I don't know why they aren't muffins, but whatever they are called, they are really tasty. This definitely isn't health food, but compared to other donut holes which are fried, they are lower in fat. I like the texture and they aren't dense. And two out of three of my children like them. Pretty good for our house. Thanks to Burnt Apple for posting this one.
Pumpkin Spice Glazed Donut Holes
1 3/4 c. whole wheat or unbleached all purpose flour
2 t. baking powder
1/2 t. salt
1 t. cinnamon
1/2 t. nutmeg
1/2 t. allspice or ginger
1/8 t. ground cloves
1/3 c. applesauce
1/2 c. brown sugar
1 t. vanilla extract
3/4 c. canned plain pumpkin
1/2 c. low-fat buttermilk
Preheat the oven to 350°. Lightly grease and flour 36 mini muffin cups.
In a mixing bowl, place your dry ingredients and mix them together until well blended.
In a separate mixing bowl, whisk together the applesauce, egg, vanilla, pumpkin and buttermilk. Whisk until mixture is well incorporated and smooth. Slowly add the dry ingredients to the wet ingredient mixture. Stir until just combined. Do not over-stir!
Place approximately 1 tablespoon of batter into each muffin cup. Bake for 8-10 minutes. Remove from oven, then wait 5 minutes for muffins to cool slightly. Remove muffins to cooling rack to finish cooling. Glaze once muffins have cooled.
Makes approximately 36 muffins.
Pumpkin Spice Muffin Glaze:
2 c. powdered sugar
1/4 c. milk
1 t. vanilla
*Tip: Place parchment paper or aluminum foil under your cooling rack for quick and easy cleanup!
In a saucepan, mix together the milk and powdered sugar over low-medium heat until mixture becomes warm. Slowly dip each donut hole into the glaze, turning until donut hole is completely covered in glaze. Remove donut hole with a slotted spoon, allowing excess glaze to drip back into the saucepan. Place glazed donut back on cooling rack to allow glaze to harden and excess to drip off. Continue glazing donuts until completed.
TO FREEZE: Place donuts in single layer on cookie sheet in freezer for approximately 1/2 - 1 hour. Transfer donuts to a freezer safe bag for storage and label. Pull out desired amount of donuts and place in lunchbox frozen. Donuts will thaw by lunchtime!
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