Monday, October 17, 2011

Baked Pumpkin Donut Holes

Technically, these aren’t really donuts so you don’t have to feel guilty about indulging in them. Instead, they’re mini muffins. Yahoo! I love that these donut holes are baked and not fried. Soft, cakey and with a nice pumpkin flavor, your family will no doubt devour these donut holes. They won’t be able to stop popping them in their mouth. It’s the perfect fall breakfast treat or snack. Get out the pumpkin and make a batch today!

Baked Pumpkin Donut Holes
Makes 24 donut holes

For the Donuts:
1 ¾ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ teaspoons cinnamon
½ teaspoons nutmeg
½ teaspoon allspice
1/8 teaspoons ground cloves
1/3 cup canola oil
½ cup light brown sugar
1 large egg
1 teaspoon vanilla extract
¾ cup canned plain pumpkin (not pumpkin pie filling)
½ cup milk

For the Coating:
4 tablespoons unsalted butter, melted
2/3 cup granulated sugar
2 tablespoons cinnamon

Preheat oven 350°F. Spray a 24-cup mini muffin tin with baking spray and set aside.

In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, allspice, and cloves. In 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.

Divide batter evenly among muffin cups. Bake 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. Dip eahc muffin in melted butter, then roll in cinnamon sugar to coat. Serve muffins warm or at room temperature.

No comments:

Post a Comment