Pumpkin Donut Holes

Imagine pockets of spice-kissed autumn: golden orbs of tender dough, melting away to reveal pumpkin’s quiet warmth wrapped in cinnamon’s embrace. Each bite is a miniature harvest crisp sugar giving way to pillowy softness, where nutmeg and ginger dance like fallen leaves. Effortlessly cozy, yet impossibly bright, they turn ordinary moments into spice-kissed reverie. Pure, edible comfort in every tiny, sunlit globe.

Prep: 20 minutes minutes
Cook: 15 minutes minutes
Yield: 24 mini muffins

Ingredients

• 1 ¾ cups all-purpose flour
• ½ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground allspice
• ⅛ teaspoon ground cloves
• 2 teaspoons baking powder
• ½ teaspoon salt
• ¾ cup pumpkin puree
• ½ cup milk
• ½ cup brown sugar
• ⅓ cup canola oil
• 1 large egg
• 1 teaspoon vanilla extract
• 4 tablespoons unsalted butter, melted

For the cinnamon sugar topping

• 2 tablespoons ground cinnamon
• ⅔ cup sugar

Instructions

• Preheat oven to 350 degrees F. Lightly oil a mini muffin pan or coat with nonstick spray.
• In a large bowl, combine flour, cinnamon, nutmeg, allspice, cloves, baking powder and salt.
• In a large glass measuring cup or another bowl, whisk together pumpkin puree, milk, brown sugar, canola oil, egg and vanilla.
• Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
• Scoop the batter evenly into the muffin tray.
• Place into oven and bake for 10-12 minutes, or until a tester inserted in the center comes out clean.
• When the muffins are done, cool for 2 minutes and dip each muffin into the melted butter and then into the cinnamon sugar topping.
• Let cool on a wire rack.

For the cinnamon sugar topping

• In a medium bowl, combine cinnamon and sugar.