Pumpkin Donut Holes (Print Version)
# Ingredients:
01 -
1/3 cup canola oil.
02 -
1 large egg.
03 -
1 teaspoon vanilla extract.
04 -
4 tablespoons melted, unsalted butter.
05 -
1/2 cup milk.
06 -
3/4 cup pumpkin puree.
07 -
1/2 cup brown sugar.
08 -
1 3/4 cups plain flour.
09 -
2 teaspoons baking powder.
10 -
1/2 teaspoon salt.
11 -
1/2 teaspoon cinnamon.
12 -
1/2 teaspoon nutmeg.
13 -
1/2 teaspoon allspice.
14 -
1/8 teaspoon cloves.
15 -
Coating: 2/3 cup sugar.
16 -
Coating: 2 tablespoons cinnamon.
# Instructions:
01 -
Turn on the oven to 350°F and grease a mini muffin tray.
02 -
Stir together the flour, salt, baking powder, and all the spices.
03 -
Whisk the pumpkin puree, egg, milk, oil, brown sugar, and vanilla until smooth.
04 -
Pour the wet ingredients into the dry mixture. Stir gently, stopping once combined.
05 -
Drop batter into the muffin tray. Bake between 10 and 12 minutes. Test readiness with a toothpick.
06 -
Let sit for 2 minutes. Combine cinnamon with sugar in a shallow dish. Brush holes with melted butter, then coat them in the cinnamon sugar. Let cool on a rack.
# Notes:
01 -
Enjoy fresh for best texture. The coating might soften during storage.
02 -
Replace the spices with pumpkin pie spice if preferred.
03 -
Opting to bake makes this an easier treat than frying.