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.
- 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.