Discover a new crowd favorite with these Pumpkin Marshmallow Donut Holes. These Pumpkin Marshmallow Donut Holes are a sweet way to start the day.
What You Need
Original recipe yields 24 servings
1/2 cup white sugar
1/4 cup brown sugar
1/2 cup pumpkin puree (not pumpkin pie filling)
1/4 cup milk or buttermilk
2 eggs, beaten
1/4 cup melted butter
3 Tbsp. oil
1 tsp. vanilla
2 cups all-purpose flour
2 tsp. CALUMET Baking Powder
1 tsp. pumpkin pie spice
1/2 of a 7-oz. container JET-PUFFED Marshmallow Creme
2 oz. (1/2 of 4-oz. pkg.) BAKER'S White Chocolate, melted
Add To Shopping List
Let's Make It
Preheat oven to 325°F. Liberally grease a 24-cavity mini donut hole or mini muffin pan with cooking spray. Set aside.
In a large bowl, whisk together the white sugar, brown sugar, pumpkin, milk, eggs, butter, oil and vanilla until combined. Stir in the flour, baking powder and pumpkin pie spice until a soft, wet batter forms. Batter will be lumpy; this is normal. Do not over-mix the batter.
Portion heaping Tablespoonfuls of batter into the prepared pan. Bake for approx. 8-10 minutes or until the tops spring back lightly when touched. Cool completely.
Using a piping bag attached with a long bismark tip (or any open-circle baking tip), pipe the marshmallow crème into the center of the donut hole, gently squeezing the piping bag as you slowly pull the tip out. Repeat with remaining donut holes.
Lastly, drizzle each donut hole with a small coating of melted white chocolate. Allow chocolate to set briefly before serving.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 20g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.