Baked Pumpkin Donut Holes

• Vegetarian

• Produce

  • 3/4 cup Pumpkin puree

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 3/4 cups All-purpose flour
  • 2 tsp Baking powder
  • 1/2 cup Brown sugar
  • 1 tbsp Cinnamon
  • 2/3 cup Granulated sugar
  • 1/2 tsp Nutmeg, ground
  • 1 tsp Pumpkin pie spice
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1/3 cup Vegetable oil

• Dairy

  • 1 stick Butter, unsalted
  • 1/2 cup Milk

Found on cakescottage.com

Description

Ingredients

• 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
• 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

Directions

• Preheat oven to 350 degrees. Generously grease a 24-cup mini muffin pan with nonstick spray.
• Sift flour into medium mixing bowl, add in baking powder, salt, nutmeg and pumpkin pie spice.
• In a separate large bowl, scoop in the pumpkin puree and mix in brown sugar.
• Mix in the vegetable oil, vanilla extract, and add an egg. Pour in milk, and mix until smooth.
• Add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to overmix the batter.
• Scoop the batter into a 24-cup mini muffin pan, about ¾ full each cup, and bake at 350 degrees for 10-12 minutes, or until a toothpick comes out clean.
• Remove the donuts from the oven and allow to cool just enough to handle.
• Place melted butter in one bowl and the sugar and cinnamon in another.
• Dip the donuts into the melted butter, and coat, coat, coat in cinnamon sugar.
• Serve warm, and enjoy