Must Eat: Pumpkin Spice Donut Holes

Of all the pumpkin recipes I drooled over this fall, I spotted this one on pinterest and I couldn't stop thinking about it. It looked SO good and now that I've baked and devoured them, I can tell you these pumpkin spice donut holes are amazing. The recipe is just like a muffin so a bit healthier than the deep fried donut (nevermind the dipping in melted butter and covering in cinnamon sugar. I said health-IER, not healthy ;)



Baked Pumpkin Spice Donut Holes
Recipe via The Craving Chronicles (who I'd like to hug cause these are so good)

Ingredients
For Donuts
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/8 teaspoon ground cloves
1/3 cup vegetable oil
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
3/4 cup canned plain pumpkin (not pumpkin pie filling)
1/2 cup milk

For Coating
1 stick of unsalted butter, melted
2/3 cup granulated sugar
2 tablespoons cinnamon

Directions
Preheat oven 350°F. Spray each cup in a 24-cup mini muffin tin with baking spray or butter generously.

In a medium bowl, whisk together flour, baking powder, salt and spices (through cloves). In a separate, large bowl whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until smooth. Add dry ingredients to wet ingredients and mix until just combined – do not over mix!

Divide batter evenly among muffin cups. (Using a 2-tablespoon scoop will ensure uniform size.) Bake at 350°F for 10-12 minutes or until a toothpick comes out clean.

While the muffins bake, melt butter in one bowl and combine granulated sugar and cinnamon in another bowl. Remove muffins from oven and cool for 2 minutes, or until just cool enough to handle. Dip each muffin in melted butter, then roll in cinnamon sugar to coat.

Note: These taste best fresh from the oven and covered and eaten while still warm. If you're not going to eat them all right away, hold off on coating the ones you aren't going to eat so they don't get all soggy from the butter.


I want to get one of these fancy donut pans so next time they're shaped like cute little donuts.


You have to try these, trust me, you won't be disappointed.

Okay and I think I've reached my quota of pumpkin for the year, time I move onto another ingredient?
Christine

P.S. happy thanksgiving to all my American friends out there!