I know, it's another donut hole recipe. I can't help it! I'm addicted to the darn things. They are just so easy to make in delicious fall flavors. At least I have finished up with the apple recipes and moved on to pumpkin. That's progress, right? :)
Pumpkin Spice Donut Holes
adapted from Craving Chronicles
1 3/4 cups All-Purpose Flour
2 teaspoons Baking Powder
1/2 teaspoon Salt
1/2 teaspoons Saigon Cinnamon
1/2 teaspoons Nutmeg
1/2 teaspoon Allspice
1/8 teaspoons Ground Cloves
1/3 cup Vegetable Oil
1/2 cup packed Brown Sugar
1 teaspoon Pure Vanilla Extract
3/4 cup canned Plain Pumpkin Puree
1/2 cup Milk
Cinnamon Sugar Coating:1/2 cup Butter, melted
2/3 cup Granulated Sugar2 Tablespoons Saigon Cinnamon
Preheat oven 350°F. Spray each cup of a mini muffin tin with cooking spray.
In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, allspice, and 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 stir until just combined.
Use a two tablespoon cookie scoop to divide batter among muffin cups until they are about 2/3 full. Bake at 350°F for 10-12 minutes or until a toothpick inserted in the center comes out clean.
Meanwhile, 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.
Makes About 3 Dozen