Tuesday, October 11, 2011

Baked Pumpkin Spice Donut Holes

I love fall and with fall comes pumpkin, the two go hand in hand.  These pumpkin doughnut holes are a bite of fall wrapped in cinnamon and sugar.

Baked Pumpkin Spice doughnut Holes

1 3/4 cup flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/8 teaspoon ground cloves
1/3 cup vegetable oil
1/2 cup brown sugar
1 egg
1 teaspoon vanilla
3/4 cup canned pumpkin
1/2 cup buttermilk

10 tablespoons butter, melted
2/3 cup granulated sugar
2 tablespoon cinnamon

Preheat oven to 350 degrees F.  Spray each cup in a 24-cup mini muffin tin with baking spray or butter generously.

In medium bowl, whisk together flour, baking powder, salt and spices.  In a separate bowl, whisk together oil, brown sugar, egg, vanilla, pumpkin and buttermilk until smooth.  Add wet ingredients to dry ingredients and mix until just combined, don't over mix.

Divide batter evenly among muffin cups.  Bake at 350 degrees F for 10-12 minutes or until a toothpick comes out clean.

While the muffins bake, melt butter in one bowl and combine sugar and cinnamon in another bowl.  Remove muffins from oven and cool for 2 minutes, or until just cool enough to handle.  Dip each muffin in melted butter and coat completely, then roll in cinnamon and sugar mixture.  They are especially delicious while they are warm!

Adapted slightly from Craving Chronicles

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