Baked pumpkin spice donut holes

ImageWell, 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

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 vegetable oil
1/2 cup brown sugar
1 egg
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

——————————

  1. 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.)
  2. In a medium mixing bowl, whisk the flour, baking powder, salt, cinnamon, nutmeg, allspice and cloves.
  3. In a separate large bowl, combine the oil, brown sugar, egg, vanilla, pumpkin and milk until it’s smooth and creamy.
  4. Add dry ingredients to wet ingredients and stir until just combined. Don’t over stir!
  5. Spoon your batter into the muffin cups as generously as you please. For me, I take the word “generously” pretty seriously.
  6. Bake for 10-12 minutes or until they pass the toothpick test.
  7. Take your muffins out (ha) and allow them to cool until they are just cool enough to handle.
  8. 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.
  9. 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.

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One comment

  1. Sherylee Gasper · · Reply

    Thanks for the recipe. I love anything with pumpkin. BTW, I bought a mini muffin pan this spring to use, but it has been TOO HOT to bake this summer. Now I can FINALLY use it :)

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