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Pumpkin Spice Acorn Donuts

It's Pumpkin Season and I am all about bringing new creative recipes to life. These adorable Pumpkin Spice Acorn donuts are a huge hit. I have made them 3 times now, once to test them, then the very next day for breakfast. Then my grandkids were over and all wanted me to make them again. They are so good, they will ask over and over for you to make them. The best part is you can double the batch, freeze a bunch and pull them out when your ready to decorate and serve.

Pumpkin Spice Acorn Donuts

What you will need: Makes 24 Pumpkin Spice Acorn Donuts / 35-45 Minutes Total


Glaze for the Pumpkin Spice Acorn Donuts

  • 4 cups Confectionery sugar

  • 1/8 teaspoon kosher salt

  • 2 teaspoons vanilla extract

  • 10-12 tablespoons whole milk or heavy cream

INSTRUCTIONS

  • Preheat your oven to 350 degrees F.

  • Lightly spray a mini muffin pan

  • Use a large mixing bowl and combine the flour, cinnamon, nutmeg, allspice, cloves, baking powder and salt.

  • In a Separate Large Mixing bowl, whisk together the pumpkin puree, whole milk, brown sugar, canola oil, egg and vanilla.

  • Pour the wet mixture over the dry ingredients and stir using a rubber spatula just until all combined.

  • Scoop the batter evenly into the muffin tray. (you can use a pan and keep them in balls, I just find this way cooks them better)


  • Place the pan into oven and bake for 10-12 minutes or until a light golden brown.

  • Make the icing by combining all the ingredient until smooth.

  • pour chocolate sprinkles into a bowl

  • When the donuts are done baking, cool them off for about 2 minutes. Once cooled, roll into the icing, use a small fork to flip around. Once coated, use the fork to coat one side of the donut hole with the sprinkles and set sprinkle side down on the parchment paper.

  • One the donuts and sprinkles have set, dip half the pretzel into the icing and then into the donut hole, set aside until all are done.

  • Serve and Enjoy!

This is one that your entire family will enjoy, but also one I would make for myself with a tall glass of milk or a nice cup of coffee and enjoy and entire plate of with zero guilt.

xoxo

Haley Fox


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