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.
