Pumpkin Donut Holes

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Yes, more fall baking! Seriously I don’t think I can get enough of pumpkin, clearly shown by the candles, car fresheners, and amount of baking that has involved pumpkin in the past few weeks. This recipe is unreal. It’s like a muffin, but a million times better because of the outside. It was so quick and easy, especially with the help of my little brother this time. My mom’s old friends were here and I had to impress them, and trust me I did with these. With some vanilla ice cream on the side, these are a perfect fall dessert by the fire.


Ingredients:

For the Donuts:

  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon allspice
  • 1/8 teaspoon 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:

  1. Preheat oven 350° F. Spray one 24-cup or two 12-cup mini muffin tins with baking spray and set aside.
  2. 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.
  3. Divide batter evenly among muffin cups. for 10-12 minutes, or until a toothpick comes out clean.
  4. 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.
  5. Enjoy!

 

 

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