3/4 cup flour

1 teaspoon pumpkin pie spice

3/4 teaspoon baking powder

1/2 teaspoon salt

1 tablespoon melted unsalted butter

1 egg, room temperature

1 teaspoon vanilla extract

1/4 cup granulated sugar

2 tablespoons milk

2 tablespoons 100% pure pumpkin puree

1/2 cup chocolate chips (milk chocolate recommended)

2 tablespoons unsalted butter

2 teaspoons light corn syrup

2 teaspoons water

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Preheat oven to 350°F (175°C) and lightly grease a mini muffin pan.
In a medium bowl, whisk together flour, pumpkin pie spice, baking powder, and salt.
In another bowl, whisk melted butter, egg, vanilla extract, sugar, milk, and pumpkin puree until smooth.
Add dry ingredients to wet mixture and stir gently until just combined.
Spoon batter into mini muffin pan, filling each cavity about 2/3 full.
Bake for 10–12 minutes, or until a toothpick inserted comes out clean. Let cool slightly before glazing.
For ganache, combine chocolate chips, butter, corn syrup, and water in a microwave-safe bowl. Heat in 20-second intervals, stirring until smooth and glossy.
Dip tops of each donut hole into ganache, then place on a rack to allow glaze to firm up.

Use dark or white chocolate for a different glaze flavor.

Add cinnamon or nutmeg for extra spice.

Roll in cinnamon sugar before glazing for added texture.

Top with nuts, sprinkles, or drizzle instead of dipping for variation.

Freeze unglazed donut holes and glaze after thawing.