Pumpkin Donut Holes

I visit a whole lot of other food blogs and love seeing all the neat and tasty recipes that other people come up with. I want to start making up my own recipes, resuscitator but I don’t feel like I know enough about baking to do it quite yet, visit so I tend to make other people’s recipes. Usually I’ll see someone’s recipe and save it and come back to it later, prescription but when I saw these Pumpkin Donut Holes on Two Peas & Their Pod, I knew I had to make them that day. These donut holes are baked in a mini muffin tin (genius! I never would have thought of that) and taste so good. Too good maybe! I hadn’t eaten dinner and ended up eating like 5 of these instead…hem hem. But they’re baked not fried so they must not be too bad for you! Or at least that’s what I’ll keep telling myself :) They are seriously delicious. The only downfall is that they don’t keep particularly well…but it’s really not a problem because they don’t last long enough to go bad! I made these in the evening when my whole family was out. They didn’t get home until 9pm but by the time I went to bed, they were almost gone. When I woke up this morning, there were only five left and now they’re all gone! Needless to say, these were amazing. I will definitely be making these again…as soon as I work off all the ones I ate this time around ;)

Sorry for these less-than-impressive picture…I took them the morning after I made them and I was a little rushed. Just take my word for it, though, that these donut holes were one of the best things ever!

Pumpkin Donut Holes

Recipe from Two Peas & Their Pod

Ingredients:

For the Donuts:
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoons cinnamon
1/2 teaspoons nutmeg
1/2 teaspoon allspice (we didn’t have this so I substituted it with ginger)
1/8 teaspoons ground cloves
1/3 cup canola oil
1/2 cup light brown sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup canned plain pumpkin (not pumpkin pie filling)
1/2 cup milk

For the Coating:
6 tablespoons unsalted butter, melted
2/3 cup granulated sugar
2 tablespoons cinnamon

Directions:

  1. Preheat oven 350°F. Spray a 24-cup mini muffin tin with baking spray and set aside.
  2. In a medium bowl, mix together flour, baking powder, salt, cinnamon, nutmeg, allspice (or ginger), and cloves.
  3. In a large bowl, mix together oil, brown sugar, egg, vanilla, pumpkin and milk until smooth.
  4. Add the dry ingredients to wet ingredients and mix until just combined.
  5. Use a small ice cream scoop to put the batter in the muffin cups.
  6. Bake for 10-12 minutes, or until a toothpick comes out clean.
  7. Now make the topping! Melt the butter in one bowl and mix the granulated sugar and cinnamon IN A SEPARATE BOWL (I accidentely put everything in one bowl the first time…oops!)
  8. Dip each donut hole in the butter and roll it in the cinnamon sugar.
  9. Serve the muffins warm! And enjoy!

Makes 24 donut holes.

Related Posts Plugin for WordPress, Blogger...
Print Friendly