Well, if you know me you know I’m not the healthiest eater. And desserts are my weakness, so I made these glorious donut pumpkin donut holes. It’s a recipe I found on Pinterest and that turned out better than I expected.
Baked pumpkin spice donut holes
Yields 40 donut holes
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 vegetable oil
1/2 cup brown sugar
1 teaspoon vanilla extract
3/4 cup pumpkin puree (not pumpkin pie filling)
1/2 cup low-fat milk
For the coating:
1 stick of unsalted butter, melted
2/3 cup granulated sugar
2 tablespoons cinnamon
- Preheat oven to 350 degrees and grease a 24-cup mini muffin tin with nonstick spray. (I used a regular sized muffin tin because I’m not a fancy pants with a mini muffin tin.)
- In a medium mixing bowl, whisk the flour, baking powder, salt, cinnamon, nutmeg, allspice and cloves.
- In a separate large bowl, combine the oil, brown sugar, egg, vanilla, pumpkin and milk until it’s smooth and creamy.
- Add dry ingredients to wet ingredients and stir until just combined. Don’t over stir!
- Spoon your batter into the muffin cups as generously as you please. For me, I take the word “generously” pretty seriously.
- Bake for 10-12 minutes or until they pass the toothpick test.
- Take your muffins out (ha) and allow them to cool until they are just cool enough to handle.
- With your melted butter in one bowl and the sugar/cinnamon combo in another, dip each muffin into the butter then roll in the cinnamon sugar to coat.
- EAT THEM RIGHT NOW because they’re best warm.
These would be a perfect treat for fall. Except I made them in July because I had pumpkin and I thought, “Sure, why not?” Be cool like me.