I've been working my way through my ever-growing list of pumpkin recipes with little success. My pumpkin snickerdoodles were a flop, and while I loved the pumpkin spice cream cheese, no one else in my family cared for it.
But I came up with a win with these donut holes. My girls loved them, and I was very pleased with the end result. They were quick and easy, they tasted great and had the perfect texture. They were a great afternoon snack with mug of cocoa.
Pumpkin Spice Donut Holes
From Two Peas and Their Pod
1 3/4 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1/8 tsp ground cloves
1/3 cup canola oil
1/2 cup light brown sugar
1 large egg
1 tsp vanilla extract
3/4 cup canned plain pumpkin
1/2 cup milk
Preheat oven 350°F.
In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, allspice, and cloves.
In a large bowl whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until smooth.
Add dry ingredients to wet ingredients and mix until just combined.
Fill greased mini muffin tins with batter.
Bake for 10-12 minutes, until a toothpick comes out clean.
While the muffins bake, melt 1/4 cup of butter in a bowl, and combine 1/2 cup granulated sugar and 1 TB cinnamon in another bowl.
After muffins have cooled for about 2 minutes, dip each muffin in melted butter, then roll in cinnamon sugar to coat.
Makes approximately 2 1/2 dozen donut holes.