You definitely don't need a donut maker or donut pan to make these wonderfully sweet breakfast treats.
The original recipe I found on Pinterest uses a donut maker. The blogger tells you how to make these treats that way, but with a little more research, I discovered you can make the exact recipe in mini-muffin tins (of course if you have a donut pan, by all means, use that).
This is a great recipe that allows for changes in a few ingredients to make completely different flavors. I'll start with the recipe, and then I'll give a few suggestions for other types of donuts you can make.
First, preheat your oven to 350 degrees and grease either your mini-muffin pan or donut pan with cooking spray.
Next, melt six tablespoons of butter and mix with 1/2 cup of granulated sugar. The beauty of making donuts is that it's a drop batter, meaning you mix all of the ingredients together, then "dump" them into the pan or on a sheet. Basically, it's really simple to put together.
After you mix the sugar and butter, start adding the other dry ingredients:
- 1 1/2 cups flour
- 2 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
Once you stir all of these ingredients into the batter, finish the batter by adding one cup of milk and 1/2 cup of mashed sweet potato. I used canned sweet potatoes because they were easier to mash in the morning, but if you have the time, bake a sweet potato and mash it to get 1/2 cup.
Use a small scooper (no larger than a tablespoon) and fill each mini-muffin tin 2/3 full. Bake for eight to ten minutes in the preheated 350-degree oven.
Meanwhile, make the maple glaze to go on top of each donut hole. Blend two cups of powdered sugar and two tablespoons of maple syrup. The mixture will be super sticky, so once you have combined the ingredients as much as you can, add a teaspoon of milk, which will thin out the glaze. Don't add more than two or three teaspoons because you don't want to have a runny glaze; it should be viscous.
The donut holes will come out of the oven looking a little bit like mini-muffins, but once you dip them in the maple glaze, they will look just like donut holes. You can dunk them completely, or just dip the tops like I did.
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They're naturally sweet with the sweet potatoes, and the maple glaze gives these cakey donut holes the perfect touch.
If you want to make pumpkin donut holes, substitute the cinnamon for pumpkin pie spice and the mashed sweet potato for canned pumpkin. Use an egg to bind everything together instead of the sweet potato and milder spices instead of cinnamon for a classic donut hole; you can also dip them in powdered sugar or a granulated sugar and butter mixture. Try adding apple cider instead of the milk and an egg instead of the mashed sweet potato for apple cider donut holes.