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Pumpkin Rice Krispies Donuts
Easy pumpkin rice krispies donuts in 30 minutes for a festive, no-bake Thanksgiving treat with a sweet glaze.
Servings 12 donuts
Calories 86kcal
Equipment
- Large saucepan
- Heat-safe spatula or wooden spoon
- Measuring Cups and Spoons
- Donut pan
- cooling rack
Ingredients
For the Pumpkin Donuts:
- 3 tablespoon butter
- 1 10 oz bag mini marshmallows
- ½ cup pure canned pumpkin purée
- 1 teaspoon pumpkin pie spice
- Pinch of salt
- 6 cups Rice Krispies cereal
- Nonstick cooking spray or butter for greasing
For the Maple Cinnamon Glaze:
- ¾ cup powdered sugar
- 1 teaspoon maple syrup
- 2 tablespoon milk add more to reach desired consistency
- ½ teaspoon ground cinnamon
- Pinch of salt
Instructions
Create the Pumpkin Base:
- Melt butter in a large saucepan over medium-low heat
- Add mini marshmallows, stirring until nearly melted
- Mix in pumpkin purée, pumpkin pie spice, and salt until completely smooth
- Remove from heat and quickly fold in Rice Krispies until evenly coated
Form the Donuts:
- Coat donut pan with nonstick spray or grease hands if shaping manually
- Firmly press the warm mixture into donut molds
- Allow to cool completely before removing from pan
Prepare the Glaze:
- Whisk all glaze ingredients until smooth and lump-free
- Dip donut tops into glaze or drizzle over with a spoon
- Let glaze set for at least 15 minutes before serving
Nutrition
Calories: 86kcal | Carbohydrates: 21g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 98mg | Potassium: 46mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 2612IU | Vitamin C: 9mg | Calcium: 10mg | Iron: 4mg