Baked Pumpkin Doughnut Holes
 
Prep time
Cook time
Total time
 
Serves: 2 dozen
Ingredients
  • 1¾ cups all-purpose flour
  • ½ teaspoons cinnamon
  • ½ teaspoons nutmeg
  • ½ teaspoon allspice
  • ⅛ teaspoons ground cloves
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup pumpkin puree
  • ½ cup milk
  • ½ cup brown sugar
  • ⅓ cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • FOR THE CINNAMON SUGAR TOPPING
  • 2 tablespoons cinnamon
  • ⅔ cup granulated sugar
  • 4 tablespoons unsalted butter, melted
Instructions
  1. Preheat oven to 350 degrees.
  2. Lightly oil a mini muffin pan or coat with nonstick spray.
  3. In a large bowl, combine flour, cinnamon, nutmeg, allspice, cloves, baking powder and salt.
  4. In a large glass measuring cup or another bowl, whisk together pumpkin puree, milk, brown sugar, canola oil, egg and vanilla.
  5. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
  6. Scoop the batter evenly into the muffin tray.
  7. Place into oven and bake for 10-12 minutes, or until a toothpick or butter knife inserted in the center comes out clean.
  8. To make the cinnamon sugar, combine cinnamon and sugar.
  9. When the doughnut holes are done, cool for 2 minutes and dip each doughnut hole into the melted butter and then into the cinnamon-sugar mixture.
  10. Let cool on a wire rack and store in sealed container.
Recipe by Amish 365 at https://www.amish365.com/pumpkin-doughnut-holes/