Pumpkin Cinnamon Roll Donut Holes by Prickly Fresh
Recreate these delicious Pumpkin Cinnamon Roll Donut Holes recipe by Prickly Fresh!
4 cups all-purpose flour
1 cup+ 2 tbsp granulated sugar
2 tbsp baking powder
1 1/2 tsp pumpkin pie spice
2 tbsp salt
6 tbsp melted unsalted butter
2 large eggs
1 cup nut milk
3/4 cup pumkin puree
2 tbsp Judee's Cream Cheese Powder
2 cups powdered sugar
2 tbsp nut milk or milk of choice
Pre-heat the oven to 350 degrees F
Mix flour, sugar, salt baking powder and 1 tsp pumpkin pie spice in a large bowl until combined. Add in melted butter and pumpkin puree. Mix.
In a separate small bowl whisk eggs and nut milk together. Add to the main mixture and stir until combined. Set aside.
In a microwave safe bowl melt 2 tbsp butter, once melted, add remaining sugar and pumpkin pie spice. Set aside.
Grease a mini muffin tin and add about ½ tbsp of batter in each cup. Next, add about ¼ tsp of the butter pumpkin pie spice mixture to the center of each little dough ball. Then top each one off with another ½ tbsp of dough.
If you would like the donuts to be more uniform, dip your fingers in a bit of water and press them down slightly to avoid any rough edges.
Place in the oven and bake until firm, about 20 minutes.
Let donut holes cool completely before glazing.
Making the Glaze:
In a medium bowl, whisk together Judee's cream cheese powder, milk, and powdered sugar. You want this mixture to be thick enough to create a glaze on the donut but thin enough to be able to pour.
Add your cooled donut holes to a wire rack over a sheet pan or something to catch the excess glaze.
Place the donut holes one (or a few) at a time into the glaze bowl and turn them around with a fork until well coated.
Let the excess slightly drip off and place on wire rack to harden.