Baked Pumpkin Donut Holes
Author: The Comfort of Cooking
Recipe type: Sweets
Serves: 40 donut holes
- 1¾ cups flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon allspice
- ⅛ teaspoon ground cloves
- ⅓ cup canola oil
- ½ cup light brown sugar
- 1 egg
- 1 teaspoon vanilla
- ¾ cup pumpkin puree (1/2 of a 14.5 oz can)
- ½ cup milk
- 4 Tablespoons butter, melted
- ⅔ cup sugar
- 1½ Tablespoons cinnamon
- Preheat the oven to 350 degrees. Spray 2 mini muffin tins with baking spray, 24 mini muffins in each.
- Combine the dry ingredients in a bowl. Whisk to combine.
- In another large bowl, combine the oil brown sugar, egg, vanilla, pumpkin puree and milk. Mix to combine.
- Add the dry ingredients and mix to combine. You can use a whisk or a large wooden spoon.
- Portion the batter into the prepared mini muffin tins, about 1 Tablespoon in each.
- You should have 35-40 donut holes.
- Bake for 10-12 minutes.
- Meanwhile, melt the butter and pour into a bowl.
- Combine the sugar and cinnamon in another bowl. I like using a pie plate.
- When the donut holes are cool enough to handle, dip them in the butter and then toss in the sugar/cinnamon mixture.
Recipe by Olga's Flavor Factory at https://www.olgasflavorfactory.com/recipes/sweets/baked-pumpkin-donut-holes/
3.1.09