Baked Cinnamon Sugar Pumpkin Donut Holes

Since I had some leftover canned pumpkin, decided to also try this recipe. I had 2 personal assistants to help me with my baking project today!

You bake these in small muffin tins, and when they come out- they look like donut holes! I also tried baking some of these in mini donut trays, and they turned out well! After you are done baking them, you roll them in cinnamon sugar.

Baked Pumpkin Spice Donut Holes (~from craving chronicles)

Yield: 24 donut holes (mini muffins)

Cook Time: 10-12 minutes

ingredients:

For the Donuts:
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoons cinnamon
1/2 teaspoons nutmeg
1/2 teaspoon allspice
1/8 teaspoons ground cloves
1/3 cup canola oil
1/2 cup light brown sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup canned plain pumpkin (not pumpkin pie filling)
1/2 cup milk

For the Coating:
4 tablespoons unsalted butter, melted (I just use some vegetable oil)
2/3 cup granulated sugar (I ended up using 1/3 cup granulated sugar and 1 and 1/4 tspn of cinnamon)
2 tablespoons cinnamon

directions:

1. Preheat oven 350°F. Spray a 24-cup mini muffin tin with baking spray and set aside.

2. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, allspice, and cloves. In a separate, large bowl whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until smooth. Add dry ingredients to wet ingredients and mix until just combined.

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

4. While the muffins bake, melt butter in one bowl and combine granulated sugar and cinnamon in another bowl. Remove muffins from oven and cool for 2 minutes. Dip each muffin in melted butter, then roll in cinnamon sugar to coat. Serve muffins warm or at room temperature.