These bite sized donuts are a perfect fall treat, with the perfect amount of pumpkin flavor. The cinnamon sugar topping only adds to the deliciousness of these donuts. Plus they are baked not fried.
Pumpkin Donut Holes
Ingredients:
- 1 3/4 cups all purpose flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1/8 teaspoon ground cloves
- 2 teaspoons baking powder
- 3/4 cup canned pumpkin puree
- 1/2 cup milk
- 1/2 cup light brown sugar
- 1/3 cup canola oil
- 1 egg
- 1 teaspoon vanilla extract
- 2 tablespoons ground cinnamon
- 2/3 cup granulated sugar
- 6 tablespoons unsalted butter
Directions:
- Preheat oven to 350º F. Lightly spray a mini muffin tin with cooking spray.
- In a large bowl combine the flour, cinnamon, nutmeg, allspice, cloves and baking powder.
- In another large bowl whisk together the pumpkin puree, milk, brown sugar, canola oil, egg and vanilla. Pour over dry ingredients and mix just until combined.
- Evenly place the batter into the prepared mini muffin tin.
- Bake for 10-12 minutes or until and inserted toothpick comes out clean. Cool for 2 minutes.
- While muffins are cooling, melt the butter in a small bowl and in another small bowl combine the cinnamon and granulated sugar.
- When muffins have cooled for 2 minutes remove them one at a time and dip into melted butter, roll in the cinnamon sugar mixture and place on a cooling rack.
Serves: 12
Calories: 244
Total Fat: 10.4g
Saturated: 2.9g
Polyunsaturated: 2g
Monounsaturated: 4.6g
Trans: 0g
Cholesterol: 28.1mg
Sodium: 24mg
Potassium: 51.1mg
Total Carbs: 34.8g
Dietary Fiber: 0.4g
Sugars: 14.7g
Protein: 2.7g
Vitamin A: 21.9%
Vitamin C: 0.4%
Calcium: 3.2%
Iron: 5.3%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Damn Delicious.
