Pumpkin Rice Krispies Donuts
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Ingredients
Ingredients for the Donuts:
- 3 tablespoons butter
- 1 (10 oz) bag mini marshmallows
- ½ cup canned pumpkin purée not pumpkin pie filling
- 1 teaspoon pumpkin pie spice
- Pinch of salt
- 6 cups Rice Krispies cereal
- Nonstick spray or butter for hands + donut pan
Maple Cinnamon Glaze:
- ¾ cup powdered sugar
- 2 tablespoon milk more if needed to thin
- ½ teaspoon cinnamon
- Pinch of salt
Instructions
1. Make the Pumpkin Mixture:
- In a large pot, melt butter over medium-low heat.
- Stir in marshmallows until mostly melted.
- Add pumpkin purée, pumpkin pie spice, salt, and food coloring if using. Stir until fully smooth and melted.
2. Shape the Donuts:
- Spray a donut pan with nonstick spray (or grease your hands and shape them by hand).
- Press warm mixture firmly into the molds. Let cool completely in the pan, then gently pop out.
3. Make the Glaze:
- Whisk together all glaze ingredients until smooth.
- Dip the tops of each donut or drizzle over with a spoon.
- Let the glaze set for at least 15 minutes.
Notes
Q: Can I use pumpkin pie filling instead of purée?
A: No, pumpkin pie filling contains added sugar and spices which can affect the texture and taste. Use only canned pumpkin purée.Q: Do these need to be refrigerated?
A: No, they’re best stored at room temperature in an airtight container for up to 2 days. If your kitchen is warm, you can refrigerate them but let them come to room temp before serving.Q: Can I make these without a donut pan?
A: Yes! Grease your hands and shape them into donut rings manually, using your finger or a greased spoon handle to create the hole.Q: Can I freeze them?
A: Freezing is not recommended as the texture of the cereal will become chewy or soggy once thawed.Q: Can I make these ahead of time?
A: Yes! They can be made a day in advance—just glaze them the day you plan to serve.Servings: 12 donuts
Calories: 155kcal