If you want a last gasp of pumpkin season in your kitchen, these irresistible doughnut holes may be for you. I picked them up at an Amish bakery recently and….SIGH, I just kept popping them in my mouth one by one by one by one. They seemed to melt in your mouth and be gone in a single bite. Ugh. I’d never consume a whole doughnut in a single bite, so why a hole? That is the problem with doughnut holes is that they are too easy to eat! I guess I take some solace in knowing that even if I ate, say, 10 at a single sitting, that is still probably equivalent to eating a single doughnut. But, ugh, I need to get back on the healthy eating bandwagon.
Serves: 2 dozen
- 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
- Preheat oven to 350 degrees.
- Lightly oil a mini muffin pan or coat with nonstick spray.
- In a large bowl, combine flour, cinnamon, nutmeg, allspice, cloves, baking powder and salt.
- In a large glass measuring cup or another bowl, whisk together pumpkin puree, milk, brown sugar, canola oil, egg and vanilla.
- Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
- Scoop the batter evenly into the muffin tray.
- Place into oven and bake for 10-12 minutes, or until a toothpick or butter knife inserted in the center comes out clean.
- To make the cinnamon sugar, combine cinnamon and sugar.
- 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.
- Let cool on a wire rack and store in sealed container.