Pumpkin Spice Baked Donut Holes with Butterscotch Sauce
Skillet to Plate
Ingredients
For the Donut Holes
- 2 cups Sunrise Flour Mill Pumpkin Spice Pancake Mix
- 1/3 cup granulated sugar (optional, for sweeter donuts)
- 2/3 cup whole milk (or buttermilk for tang)
- 1 large egg
- 3 tbsp unsalted butter, melted (plus more for brushing)
- 1 tsp vanilla extract
For Coating
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- 2 tbsp unsalted butter, melted
For the Butterscotch Sauce
- 1/2 cup unsalted butter
- 1 cup packed dark brown sugar
- 3/4 cup heavy cream
- 1 tsp vanilla extract
- 1/2 tsp sea salt
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Directions
Step 1: Make the Donut Holes
1. Preheat oven to 350°F (175°C). Grease a mini muffin pan (or donut hole pan 24 cavity) with butter or nonstick spray.
2. In a medium bowl, whisk together the pumpkin spice pancake mix and sugar.
3. In another bowl, whisk milk, egg, melted butter, and vanilla.
4. Pour wet ingredients into dry and mix gently until just combined (don’t overmix). Batter will be slightly thick.
5. Scoop batter into the pan, filling each well about 3/4 full.
6. Bake 10–12 minutes, until golden brown and springy to touch.
Step 2: Coat the Donut Holes
1. Mix the sugar and cinnamon in a small bowl.
2. Once donuts are slightly cooled, brush lightly with melted butter.
3. Roll in the cinnamon-sugar mixture until coated.
Step 3: Make the Butterscotch Sauce
1. In a saucepan over medium heat, melt the butter.
2. Add the brown sugar and cook, stirring, for 2 minutes until smooth and bubbling.
3. Slowly whisk in heavy cream. Let simmer gently for 5 minutes, stirring often.
4. Remove from heat and stir in vanilla and salt. Sauce will thicken as it cools.
* Serve warm donut holes with butterscotch sauce for dipping or drizzle the sauce over the top.
