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Baked Pumpkin Donut Holes

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Soft in the center with a crunchy, sugary coating. Perfect morning treat with a taste of fall!

Ingredients

  • FOR THE DONUTS:
  • 1-¾ cup All-purpose Flour
  • 2 teaspoons Baking Powder
  • ½ Tablespoons Salt
  • ½ teaspoons Cinnamon
  • ½ teaspoons Nutmeg
  • ½ teaspoons Allspice
  • ⅛ teaspoons Ground Cloves
  • ⅓ cups Canola Oil
  • ½ cups Light Brown Sugar
  • 1  Large Egg
  • 1 teaspoon Vanilla Extract
  • ¾ cups Canned Plain Pumpkin
  • ½ cups Milk
  • FOR THE COATING:
  • 4 Tablespoons Unsalted Butter, melted
  • ⅔ cups Granulated Sugar
  • 2 Tablespoons Cinnamon

Preparation

1. Preheat oven to 350°F. Spray a 24-cup mini muffin tin with baking spray and set aside.
2. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, allspice, and cloves. In a separate large bowl whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until smooth. Add dry ingredients into the wet ingredients and mix until just combined.
3. Divide batter evenly among muffin cups. Bake for 10-12 minutes or until a toothpick inserted in the center of one comes out clean.
4. While the muffins bake, put the melted butter in one bowl and combine granulated sugar and cinnamon in another bowl. Remove muffins from oven and cool for 2 minutes. Dip each muffin in melted butter, then roll in cinnamon sugar to coat. Serve muffins warm or at room temperature.

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Profile photo of Amy Reed

Amy Reed on 10.16.2014

These donut holes are so yummy and addicting. Light with just the right amount of pumpkin flavor. The cinnamon sugar coating is the finishing touch. Delicious warm from the oven, but also great the next day with a cup of coffee.

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