It’s never too late to make pumpkin dishes, right? At least, that is how I feel about these “muffins”. Thankfully they sell canned pumpkin year round. My favorite to use is organic, I feel the flavor is much better. I am not even that big a fan of pumpkin, but I can’t resist these. They are moist, sweet and delicious. And they are so easy to whip up! They are wonderful alongside a hot cup of coffee. These are always a big hit in my house. I mean really, who can resist a muffin that has been coated with cinnamon sugar? I know I can’t!
Recipe from Two Peas & Their Pod, originally from The Craving Chronicles
Baked Pumpkin Donut Holes
These baked donut holes are full of fall flavors with pumpkin and spice. Rolled in a cinnamon sugar coating, these make a great any time of the day treat.
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
- 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 pumpkin (not pumpkin pie filling)
- 1/2 cup milk
For the coating
- 4 Tablespoons unsalted butter, melted
- 2/3 cup granulated sugar
- 2 Tablespoons cinnamon
- Preheat oven 350ºF. Spray a 24-cup mini muffin tin with baking spray and set aside.
- In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, allspice, and cloves. In a separate, large bowl whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until smooth. Add the dry ingredients to wet ingredients and mix until just combined.
- Divide batter evenly among muffin cups. Bake for 10-12 minutes or until a toothpick comes out clean.
- While the muffins bake, melt butter in one bowl and combine granulated sugar and cinnamon in another bowl. Remove muffins from oven and cool for 2 minutes. Dip each muffin in melted butter, then roll in cinnamon sugar to coat. Serve muffins warm or at room temperature.