I have finally gotten into the pumpkin craze. I absolutely love all things pumpkin, but it has been so warm here up until the last couple of weeks that I haven’t felt in the mood for fall baking. However, we recently had to turn the heat on and once the heat kicks in, so does my desire fall all things fall – including pumpkin recipes.
These pumpkin donut holes (actually mini muffins) are sooo easy to make and absolutely delicious! They taste like real donut holes although they are mini muffins. They taste as good (or better!) than something you’d find at a cafe or coffee shop and the hubby enjoyed his (immensely) with some coffee.
Baked Pumpkin Spice Donut Holes
Source: Two Peas and Their Pod
Yield: about 24 mini muffins/donut holes (I think I actually got 30)
1 3/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/8 teaspoon cloves
1/3 cup vegetable oil
1/2 cup brown sugar
1 teaspoon vanilla extract
3/4 cup canned pure pumpkin
1/2 cup milk
For the sugar coating:
4 Tablespoons unsalted butter, melted
2/3 cup white sugar
2 Tablespoons cinnamon
- Sitr together flour, baking powder, salt, cinnamon, nutmeg, allspice and cloves.
- In a seperate bowl, whisk oil, sugar, egg, vanilla extract, pumpkin puree, and milk. Add the flour and spice mixture to the bowl and stir just until combined.
- Portion into a greased mini muffin pan using an ice cream scoop. Bake in a preheated oven at 350° for 10-12 minutes, or until toothpick inserted in center of muffin comes out clean. Remove and cool in pan for 2 minutes before removing to cool completely.
- Melt butter in a small bowl. In a seperate bowl, combine sugar and cinnamon. Once donuts are cooled, dip in butter and then roll in sugar mixture. Enjoy!