18 Oct 2011 3 Comments
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, but I don’t feel like I know enough about baking to do it quite yet, 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, 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
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
- Preheat oven 350°F. Spray a 24-cup mini muffin tin with baking spray and set aside.
- In a medium bowl, mix together flour, baking powder, salt, cinnamon, nutmeg, allspice (or ginger), and cloves.
- In a large bowl, mix together oil, brown sugar, egg, vanilla, pumpkin and milk until smooth.
- Add the dry ingredients to wet ingredients and mix until just combined.
- Use a small ice cream scoop to put the batter in the muffin cups.
- Bake for 10-12 minutes, or until a toothpick comes out clean.
- 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!)
- Dip each donut hole in the butter and roll it in the cinnamon sugar.
- Serve the muffins warm! And enjoy!
Makes 24 donut holes.