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Pumpkin Donut Holes
Yield:
24
mini muffins
Prep:
20
minutes
minutes
Cook:
15
minutes
minutes
Total:
35
minutes
minutes
The most irresistible mini pumpkin muffins smothered in cinnamon sugar goodness! Perfect for breakfast, lunch + dinner!
Ingredients
1 ¾
cups
all-purpose flour
½
teaspoon
ground cinnamon
½
teaspoon
ground nutmeg
½
teaspoon
ground allspice
⅛
teaspoon
ground cloves
2
teaspoons
baking powder
½
teaspoon
salt
¾
cup
pumpkin puree
½
cup
milk
½
cup
brown sugar
⅓
cup
canola oil
1
large egg
1
teaspoon
vanilla extract
For the cinnamon sugar topping
2
tablespoons
ground cinnamon
⅔
cup
sugar
4
tablespoons
unsalted butter
,
melted
Instructions
Preheat oven to 350 degrees F. 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 tester inserted in the center comes out clean.
To make the cinnamon sugar, combine cinnamon and sugar.
When the muffins are done, cool for 2 minutes and dip each muffin into the melted butter and then into the cinnamon-sugar mixture.
Let cool on a wire rack.
Notes
Adapted from
Two Peas & Their Pod