Baked Pumpkin Donut Holes
These baked pumpkin donuts holes are smothered in cinnamon sugar goodness! Perfect for breakfast or dessert!
Ingredients
Print PinIngredients
Donuts:
- 1¾ cups War Eagle Mill Organic Unbleached All-Purpose Flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground nutmeg
- ¾ cup pumpkin puree
- ½ cup brown sugar
- ⅓ cup vegetable oil
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup milk
Cinnamon Sugar Coating:
- 1 stick of unsalted butter melted
- ⅔ cup granulated sugar
- 1 tablespoon cinnamon
Instructions
- Preheat oven to 350 degrees.
- Use nonstick cooking spray to grease a 24-cup mini muffin pan.
- Sift flour into medium mixing bowl, add in baking powder, salt, nutmeg and pumpkin pie spice.
- In another large bowl, add in the pumpkin puree and mix in brown sugar.
- Mix in the oil, vanilla extract, and add one egg.
- Pour in milk, and mix well until smooth.
- Add dry ingredients to the wet ingredients and stir until combined. *Take care to not overmix
- Scoop the batter into greesed muffin pan, about ¾ full each cup, and bake at 350 degrees for 12 minutes, or until a toothpick comes out clean.
- Remove the muffins from the oven and allow to cool for a few minutes.
- Pour melted butter into a small to medium sized bowl.
- Pour sugar and cinnamon into a small to medium sized bowl.
- Roll donuts around in melted butter and then coat in cinnamon sugar mixture.
- Serve and enjoy
