It doesn't get much better than these Baked Pumpkin Donut Holes when it comes to a fall breakfast brunch!
– For the donuts:– 1¾ cups all-purpose flour– 2 teaspoons baking powder– ½ teaspoon salt– 1 teaspoon pumpkin pie spice– ½ teaspoon ground nutmeg– ¾ cup pumpkin puree (not pumpkin pie filling)– ½ cup brown sugar– ⅓ cup vegetable oil
Ingredient
– 1 egg– 1 teaspoon vanilla extract– ½ cup milk– For the cinnamon sugar coating:– 1 stick of unsalted butter, melted– ⅔ cup granulated sugar– 1 tablespoon cinnamon
Ingredient
Direction
1
Set the oven's temperature to 350. Grease a 24-cup mini muffin tin liberally with nonstick cooking spray.
2
Pour the flour into a medium-sized mixing basin and mix in the pumpkin pie spice, baking powder, salt, and nutmeg.
3
Spoon the pureed pumpkin into a large separate bowl and stir in the brown sugar.
4
Add the egg, vanilla essence, and vegetable oil and mix. Add the milk and stir until well combined.
5
Mixing until just mixed, add the dry ingredients to the wet ones. Take care not to stir the batter too much.
6
Place batter in a 24-cup mini muffin pan, filling each cup to ¾ full, and bake at 350 degrees for 10-12 minutes or until a toothpick comes out clean.
7
Donuts should be removed from the oven and let to cool until they are just cool enough to handle.
8
In one bowl, put the butter that has been melted, and in another one, put the sugar and cinnamon.
9
Coat donuts in cinnamon sugar after dipping them in melted butter. Serve hot and enjoy.