Pumpkin Donut Holes
Soft baked pumpkin bites rolled in melted butter and cinnamon sugar.
Equipment
- 24 cup mini muffin pan
- Mixing bowls
- Whisk
- Small cookie scoop
- Wire rack
Ingredients
Main Ingredients
- 1 ¾ cup all purpose flour
- ½ tsp ground cinnamon for the batter
- ½ tsp ground nutmeg
- ½ tsp ground allspice
- ⅛ tsp ground cloves
- 2 tsp baking powder
- ¼ tsp kosher salt
- ¾ cup canned pumpkin puree
- ½ cup milk
- ½ cup brown sugar lightly packed
- ⅓ cup canola oil
- 1 large egg
- 1 tsp vanilla extract
- 4 tbsp unsalted butter melted, for dipping
- 1 tbsp ground cinnamon for the coating
- ⅔ cup granulated sugar for the coating
Instructions
Cooking
- Preheat. Heat the oven to 350 degrees F and grease a mini muffin pan. Combine the dry mix. Whisk the flour, spices, baking powder, and salt together.
- Combine the wet mix. Whisk the pumpkin, milk, brown sugar, oil, egg, and vanilla until smooth. Stir gently. Pour the wet mixture into the dry and stir with a spatula just until no dry flour remains.
- Portion. Spoon the batter into the cups, about three quarters full.
- Bake. Bake 10 to 12 minutes, until a tester inserted in the center comes out clean.
- Rest. Cool in the pan for 2 minutes, then remove the rounds.
- Roll. Dip each one in melted butter, roll in the cinnamon sugar, and set on a wire rack.
Notes
Substitutions: Swap 2 tsp pumpkin pie spice for the four batter spices.
Tips: Level the flour and pull the tray as soon as a tester is clean.
Storage: Keep in an airtight container at room temperature for 2 days or in the refrigerator for 5 days. Freeze without the coating for up to 2 months.