Baked Pumpkin Spice Donut Holes

• Posted on November 13, 2012
• 11 Comments

 

I love that these donuts are baked instead of fried. To be honest, I have never really fried anything in my life because the thought of being scalded by burning oil terrifies me. I bake my chimichangas, I bake my churros, and now I bake my donuts.

Baked Pumpkin Spice Donut Holes
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 vegetable oil
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
3/4 cup canned plain pumpkin (not pumpkin pie filling)
1/2 cup milk

For the coating:
2 Tablespoons butter, melted
1/3 cup sugar
1 Tablespoon cinnamon

Directions:
Preheat oven 350°F. Spray each cup in a 24-cup mini muffin tin with non-stick cooking spray.

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 – do not over mix!
Divide batter evenly among muffin cups.

Bake at 350°F for 10-12 minutes or until a toothpick comes out clean.

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 about 5 minutes, or until just cool enough to handle. Dip each muffin in melted butter, then roll in cinnamon sugar to coat. These are delicious served warm or at room temperature.

Recipe adapted from Craving Chronicles