|
|
Pumpkin-Caramel
Doughnut Holes
Amy Bradsher of Roxboro, North Carolina, shared this family recipe with us. She writes, "One day, my daughter and I experimented with some pumpkin and came up with these yummy doughnut holes. We love the gooey sweetness of the caramel glaze on top...my husband says they're perfect fresh from the oven!"
2 c. white whole-wheat flour
2 t. cinnamon
1-1/2 t. baking powder
1-1/2 t. baking soda
1/2 t. salt
1/4 c. butter, softened
1/3 c. brown sugar, packed
1 egg, beaten
15-oz. can pumpkin
1/3 to 1/2 c. milk
3/4 c. sour cream
Optional: 1/2 c. chocolate chips
1 c. powdered sugar
1 to 2 T. caramel ice cream
topping
2 T. milk
In a bowl, mix together flour, cinnamon, baking powder, baking soda and salt, set aside. In a separate large bowl, beat together butter and brown sugar. Mix in egg, pumpkin, 1/3 to 1/2 cup milk and sour cream. Slowly mix flour mixture into egg mixture until just combined; add chocolate chips, if using. Batter will be thick. Lightly grease a mini muffin tin. Add a tablespoon of batter to each mini muffin cup. Bake at 325 degrees for 10 to 15 minutes, until a toothpick tests clean. Cool in pan for 2 to 3 minutes. Remove from pan and cool completely. To make Caramel Glaze, stir together remaining ingredients. Dip doughnut holes into Caramel Glaze before serving. Serves 6.
|