Fall is here! My favorite time of year. The leaves are starting to change and it's time for pumpkin flavored treats. Pumpkin is one of my favorite flavors. I may have had a pumpkin bagel with pumpkin cream cheese and a pumpkin coffee drink all in one day recently.... Yes, I have a penchant for pumpkin!
I bought a huge can of pumpkin recently but wasn't exactly sure what I wanted to do with it. I was looking for something to make that did not require me to go to the store for ingredients and this is what I found.
I'm so glad I made these donut holes. They are delicious! And really easy too. I did notice that once I put the cinnamon sugar on top, the pumpkin flavor became more subdued. I think next time I'd either put more pumpkin spice in the batter, or add some to the cinnamon sugar...or maybe both! I love all things pumpkin. If you do, too, give these a try!
The rest of my huge can of pumpkin is waiting in the fridge for me to find something else to do with. Maybe I'll make some of these Low Fat Pumpkin Spice Chocolate Chip Cookies, or some Pumpkin Spice Cake, Chocolate Chip Pumpkin Muffins, or even Pumpkin Cupcakes with Spiced Pumpkin Frosting!
Ingredients
Donuts
1 3/4 cups of all purpose flour
2 tsp of baking powder
1/2 tsp of salt
3/4 tsp of cinnamon
1/2 tsp of nutmeg
1/2 tsp of pumpkin spice
1/2 cup of vegetable oil (I used melted coconut oil)
1/2 cup of packed brown sugar
1 egg, lightly beaten
1/2 tsp of vanilla extract
6 oz. of pumpkin puree
1/2 cup milk (I used almond milk)
Donut coating
1/1 cup sugar
1 tbsp cinnamon
1/4 a stick of unsalted butter
Directions
Preheat the oven at 350 degrees. Spray a mini muffin pan well with cooking spray. If you have a second pan, prepare it as well. Otherwise you will need to wash your pan after the first batch is baked. Set pan(s) aside.
In a large bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and pumpkin spice.
In another bowl, mix together the pumpkin, oil, brown sugar, egg, milk, and vanilla extract.
Add the wet ingredients to the dry ingredients and mix well to create your batter.
Spoon the batter evenly into the prepared mini muffin pan. You will have some left over for a second batch.
Bake for approximately 10 minutes or until a toothpick inserted into the center comes out clean.
Let stand a few minutes then remove from mini muffin pan to a cooling rack. Divide the remaining batter into a clean prepared mini muffin pan and bake.
While the second batch is baking, you can go ahead and put the cinnamon sugar coating on the first batch, or you can wait until they are cooled completely. I recommend waiting until they are completely cool because I found that when still warm, they were more likely to want to break when being dipped.
To add the cinnamon sugar coating, melt the butter in a small bowl in the microwave. Combine the sugar and cinnamon in another small bowl, stirring well. Dip tops of donut holes into the butter and then into the cinnamon sugar mixture. Set aside to dry.
Enjoy! Keep leftovers in an airtight container.
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