Baked Pumpkin Donut Holes

Makes 24 donut holes (mini muffins)

 

Ingredients

For the Donuts:
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoons cinnamon
1/2 teaspoons nutmeg
1/2 teaspoon allspice
1/8 teaspoons ground cloves
1/3 cup canola oil
1/2 cup light brown sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup canned pumpkin puree (not pumpkin pie filling)

1/2 cup milk

For the Coating:
4 tablespoons unsalted butter, melted
2/3 cup granulated sugar
1 1/2 tablespoons cinnamon

 

Directions

Preheat oven 350° F. Spray one 24-cup or two 12-cup mini muffin tins with baking spray and set aside.

 

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 to wet ingredients and mix until just combined.

 

Divide batter evenly among muffin cups. Bake for 10-12 minutes, or until a toothpick comes out clean.

 

While the muffins bake, melt 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.

 

Enjoy!

 

 

Printed from www.TheComfortofCooking.com