Pumpkin Donut Holes
Soft, spiced pumpkin donut holes coated in cinnamon sugar, perfect for fall snacking.
Ingredients
Dry Ingredients
- 1 ¾ cups all-purpose flour
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- ⅛ teaspoon ground cloves
- 2 teaspoons baking powder
- ½ teaspoon salt
Wet Ingredients
- ¾ cup pumpkin puree
- ½ cup milk
- ½ cup brown sugar Lightly packed
- ⅓ cup canola oil
- 1 large egg
- 1 teaspoon vanilla extract
Coating
- 4 tablespoons unsalted butter (melted)
- 2 tablespoons ground cinnamon
- ⅔ cup sugar
Instructions
Preparation
- Preheat your oven to 350 degrees F. Lightly oil a mini muffin pan or coat it with nonstick spray.
- In a large bowl, mix together flour, cinnamon, nutmeg, allspice, cloves, baking powder, and salt.
- In a separate bowl, whisk together pumpkin puree, milk, brown sugar, canola oil, egg, and vanilla.
- Pour the wet mixture over the dry ingredients. Stir gently with a rubber spatula until just moist; do not overmix.
- Evenly scoop the batter into the muffin tray.
- Place in the oven and bake for 10-12 minutes, or until a tester inserted in the center comes out clean.
- Once baked, cool for 2 minutes. Dip each donut hole in melted butter, then roll in the cinnamon sugar topping.
- Let cool on a wire rack.
Notes
Best served warm. For storage, place in an airtight container at room temperature for up to 3 days, refrigerate for up to a week, or freeze for about 2 months. Thaw at room temperature.