Wednesday, October 12, 2011

Baked Pumpkin Spice Donut Holes

I have a thing for donut holes so I was so excited when I came across this recipe. Baked donuts? And with pumpkin? Genius!! Technically, these are mini muffins, but after coating them with cinnamon and sugar, they are just like fried donut holes. I made these for an extra special breakfast and we couldn't stop eating them. Now that I know how to make baked donuts, I'm already dreaming up all kinds of other flavors. 

Baked Pumpkin Spice Donut Holes
Servings: 24 donut holes

1 3/4 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/4 tsp. ground allspice
1/8 tsp. ground cloves
1/3 cup vegetable or canola oil
1/2 cup packed light brown sugar
1 large egg
1 tsp. vanilla extract
3/4 cup canned pumpkin puree
1/2 cup low-fat milk

2/3 cup granulated sugar
2 tbsp. ground cinnamon *
1 stick unsalted butter, melted

Preheat the oven to 350°. Generously grease a mini muffin pan. In a medium bowl, whisk the flour, baking powder, salt, and spices together. Set aside.

In a large bowl or the bowl of an electric mixer, mix the oil, brown sugar, egg, vanilla, pumpkin, and milk together until smooth and well combined. Mix in the dry ingredients, stirring until just combined. 

Distribute the batter evenly in the prepared muffin pan. Bake for 12-14 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for at least 2 minutes or until cool enough to handle.

In a small bowl, mix the sugar and cinnamon together for the coating. In a separate bowl, add the melted butter. To coat the muffins, quickly roll in the melted butter and then in the cinnamon-sugar mixture.  (I used forks to roll the muffins for less mess.) Serve immediately.

(*Update 10/22/13: I prefer ~1 tbsp. ground cinnamon.)

Source: adapted from Pennies on a Platter

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