When it comes to fall we are about all things pumpkin in our house. I am making everything from pumpkin soup to pumpkin pancakes to pumpkin donut holes. We simply can’t get enough. The other day I made these adorable baked donut holes. They are baked in a mini-muffin tin so you could really also consider them mini-muffins but they definitely have the texture of moist, delicious donuts. The nice thing is that they are really great to make with kids. My daughter and I had a blast baking up these up together. I also will be baking them with her class later this month. The kids will love making their own donuts and then one simple donut hole is the perfect snack for their little hands.
Baked Pumpkin Donut Holes
adapted from The Craving Chronicles
1 ¾ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon kosher salt
1 teaspoon pumpkin pie spice
1/3 cup vegetable oil
½ cup light brown sugar
1 large egg
1 teaspoon vanilla extract
¾ cup pumpkin (not pumpkin pie filling)
½ cup 1% milk
For the coating:
½ stick of butter, melted
½ cup granulated sugar
3 tablespoons ground cinnamon
1. Preheat the oven to 350F. Spray each up in a 24-muffin tin and set aside.
2. In a small bowl whisk together the flour, baking powder, salt and pumpkin pie spice.
3. In a large bowl whisk together the oil, sugar, egg, vanilla, pumpkin and milk until smooth. Then add in the flour mixture and stir until just combined.
4. Divide batter evenly amongst muffin cups. Bake for 15 to 20 minutes, or until the tops spring back when touched and a toothpick comes out clean. Allow the muffins to cool for a few minutes, then pop them out of the muffin tin.
5. Roll the muffins in the melted butter, then roll them in the cinnamon sugar. Serve!
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