Pumpkin Donut Holes

It’s that time of year where “pumpkin-anything” sounds absolutely mouth-wateringly delicious, especially when the word “donut” is thrown in there. Now these delectable baked pumpkin donut holes, which are actually mini muffins, was a quick and easy muffin batter that produced the lightest muffins of all which was then buttered up to be rolled around in cinnamon sugar. Mmmmmm. Best of all, their bite-sized appeal makes you want to eat a hundred of these!

Pumpkin Donut Holes (adapted from Two Peas & Their Pod):

Yields 24 mini muffins

• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoons cinnamon
• 1/2 teaspoons nutmeg
• 1/2 teaspoon allspice
• 1/8 teaspoons ground cloves
• 1/3 cup canola oil
• 1/2 cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 3/4 cup pumpkin puree
• 1/2 cup milk

For the coating:

• 4 tablespoons unsalted butter, melted
• 2/3 cup granulated sugar
• 2 tablespoons cinnamon

Preheat the oven to 350 degrees F. Lightly oil a mini muffin pan or coat with nonstick spray.

In a large bowl, combine the  flour, baking powder, salt, cinnamon, nutmeg, allspice and cloves.

In a large glass measuring cup or another bowl, whisk together the canola oil, brown sugar, egg, vanilla, pumpkin and milk .

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 tester inserted in the center comes out clean.

To make the cinnamon sugar, combine the sugar and cinnamon in a small bowl. 

When the muffins are done, cool for 2 minutes and dip each muffin into the melted butter. Then toss to coat in sugar mixture.