I had some pumpkin puree in the fridge that needed to be used and this was how I decided to do it! I love fall - the weather, the flavors, the smells, the holidays...these just got me even more excited for the changing seasons and the arrival of our little one this particular fall.
These doughnut holes were moist and just the right size. They are baked so they do not have the typical doughnut heavy fried taste. They have just the right amount of spice and rolled in cinnamon and sugar - they definitely hit the spot.
1/3 C canola oil
1/2 C brown sugar
1 tsp vanilla
3/4 C canned pumpkin puree
1/2 C milk
1/4 tsp ground cloves
1/2 tsp allspice
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp salt
2 tsp baking powder
1 3/4 C flour
1 cube butter (1/2 C), melted
2/3 C sugar
2 TBSP cinnamon
Preheat the oven to 350.
Coat a mini muffing tin with a layer of cooking spray (the recipe makes about 24 doughnut holes, so plan your pans accordingly - I just did two batches in my 12 count mini muffin tin, spraying the pan in between batches).
Combine the oil, brown sugar, egg, vanilla, pumpkin, and milk until smooth in a large mixing bowl.
Add the cloves, allspice, nutmeg, cinnamon, salt, baking powder, and salt and mix well (do not over stir).
Using a spoon, fill each muffin tin 1/2-3/4 of the way full (depending on the size of the doughnut holes you want), just make sure they are all even.
Bake for 10-15 minutes (depending on how full the tins are) until a toothpick comes out clean when put in the middle of a hole.
Combine the cinnamon and sugar in a bowl.
Place the melted butter in another bowl.
Remove the muffins from the tins and place on a wire rack.
Let the holes cool for a couple minutes, just until you are able to handle them comfortably.
Dip them in the melted butter.
Roll them in the cinnamon and sugar mixture.
Place on a wire rack to set (or just pop them into your mouth - not that I did that or anything!).
If you do not roll them in cinnamon and sugar, they are still really tasty little pumpkin muffins - probably more suitable for breakfast without the sweet layer.
*This recipe is adapted slightly from cravingchronicles.com.