Pumpkin Spice Donut Hole

• Vegetarian

• Produce

  • 1/2 can Pumpkin puree

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 3/4 cups All-purpose flour
  • 2 tsp Baking powder
  • 1/2 cup Brown sugar, packed
  • 6 3/4 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 1/2 tsp Pumpkin spice
  • 1/2 tsp Salt
  • 1/2 cup Sugar
  • 1/2 tsp Vanilla extract

• Oils & Vinegars

  • 1/2 cup Vegetable oil

• Dairy

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

Found on astepinthejourney.com

Description

Ingredients

• 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
• 1/2 cup of packed brown sugar
• 1 egg
• 1/2 tsp of vanilla extract
• 1/2 a can of pumpkin puree (about 6 oz.)
• 1/2 cup milk
• 1/2 cup sugar
• 2 tbsp cinnamon
• 1/2 a stick of unsalted butter

Directions

• Preheat the oven at 350 degrees. With a whisk, mix together the flour, baking powder, salt, cinnamon, nutmeg, and pumpkin spice. In a separate bowl mix the pumpkin, vegetable oil, brown sugar, egg, milk, and vanilla extract. Combine all ingredients and mix together to create your dough. In a WELL GREASED mini muffin pan spoon in the batter evenly. (You will probably have some left over to save for the next batch). Bake for 10-12 minutes or until you can stick with a toothpick and pull out clean. Allow muffins to cool for about 2 minutes. If you would like to have the donuts look more like holes than muffins you can remold them as long as they are still warm (dont burn yourself!). For the coating: In one bowl melt the butter. In a separate bowl mix the cinnamon and sugar. Dip the donut holes in the butter and then roll around in the cinnamon sugar mixture. If you are sticking with more muffin like donuts you can dip just the top of the donut in the butter and coat only the top with cinnamon sugar. Dont over do the sugar as it will take away from the delicious pumpkin taste!