Cinnamon Sugar Pumpkin Donut Holes
Ingredients:
For the Donut Holes:
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup pumpkin puree
1/2 cup brown sugar, packed
1/4 cup granulated sugar
1 large egg
1/4 cup milk
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
For the Cinnamon Sugar Coating:
1/2 cup granulated sugar
1 1/2 teaspoons ground cinnamon
1/4 cup unsalted butter, melted
Instructions:
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a mini muffin tin or donut hole pan.
2. Make the Donut Hole Batter:
In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
In a separate large bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, egg, milk, melted butter, and vanilla extract until smooth and well combined.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined (do not overmix).
3. Fill the Muffin Tin:
Spoon or pipe the batter into the prepared mini muffin tin, filling each cavity about 3/4 full.
4. Bake:
Bake in the preheated oven for 10-12 minutes, or until a toothpick inserted into the center comes out clean. Let the donut holes cool slightly in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
5. Make the Cinnamon Sugar Coating:
In a small bowl, mix the granulated sugar and cinnamon together.
Melt the butter in another small bowl.
6. Coat the Donut Holes:
Once the donut holes have cooled enough to handle, dip each one in the melted butter and then roll it in the cinnamon sugar mixture until fully coated.
7. Serve:
Serve the Cinnamon Sugar Pumpkin Donut Holes warm or at room temperature. They are perfect for a fall breakfast or snack, especially with a cup of coffee or hot cider!