Baked Pumpkin Spice Donut Holes
Add these Baked Pumpkin Spice Donut Holes to your weekend fall breakfast menu. Use your mini muffin pan to easily bake these in your oven and cut all the calories from frying!
Servings: 40 donut holes
Ingredients
For the donuts:
- 1 ¾ 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 vegetable oil
- ½ cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- ¾ cup pumpkin puree (not pumpkin pie filling)
- ½ cup low-fat milk
For the Coating:
- 1 stick of unsalted butter , melted
- ⅔ cup granulated sugar
- 1 tablespoon cinnamon
Instructions
- Preheat oven to 350 degrees. Generously grease a 24-cup mini muffin tin with nonstick spray.
- In a medium mixing bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, allspice and cloves. In a separate large bowl, combine the oil, brown sugar, egg, vanilla, pumpkin and milk until smooth. Add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to overmix the batter.
- Divide the batter evenly among the muffin cups, about 1 tablespoon in each cup. (I use my small cookie scoop.) You will have batter left over for about another dozen. Bake for 10 to 12 minutes or until passes the toothpick test.
- Remove the muffins from the oven and allow to cool for 2 minutes, or until just cool enough to handle. Bake the remaining batter and repeat.
- With the melted butter in one bowl and the sugar and cinnamon combined in another, dip each muffin into the butter then roll in the cinnamon sugar to coat. Repeat with remaining batter. Serve immediately.
- Source: The Craving Chronicles
Notes
After making these many times, I now like to dump the sugar/cinnamon mix and the butter-coated donut holes into a gallon sized ziplock bag, then shake to coat (working with 1 dozen donuts at a time).