Baked Pumpkin Donut Holes
Ingredients
The donuts
-
1¾
cups
all-purpose 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
large
egg
-
1
teaspoon
vanilla extract
-
¾
cup
canned plain pumpkin
-
½
cup
milk
The coating
-
4
tablespoons
unsalted butter
-
⅔
cup
granulated sugar
-
2
tablespoons
cinnamon
Instructions
- Preheat the oven to 350°F and prepare a 24-cup mini muffin tin with baking spray.
- In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, allspice, and cloves.
- In a large bowl, whisk together the canola oil, brown sugar, egg, vanilla extract, pumpkin, and milk until smooth.
- Combine the dry ingredients with the wet ingredients and mix until just combined.
- Divide the batter evenly among the muffin cups.
- Bake for 10-12 minutes or until a toothpick comes out clean.
- While baking, melt the butter in one bowl and mix the granulated sugar with cinnamon in another bowl.
- Remove the muffins from the oven and let them cool for 2 minutes.
- Dip each muffin in melted butter and then roll in the cinnamon sugar mixture to coat.
- Serve warm or at room temperature.
Nutrition Facts (estimated)
Servings
24 donut holes
Calories
100
Total fat
4g
Total carbohydrates
15g
Total protein
1g
Sodium
150mg
Cholesterol
20mg
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