Pumpkin Donut Holes

Pumpkin Donut Holes

Ingredients:

For the Donut Holes:

1 1/2 cups all-purpose flour

1/2 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

1/2 cup pumpkin puree

1/2 cup milk

1 large egg

2 tablespoons melted butter

1 teaspoon vanilla extract

For the Cinnamon Sugar Coating:

1/2 cup sugar

1 tablespoon ground cinnamon

1/4 cup melted butter

Directions:

Preheat the Oven: Preheat your oven to 350°F (175°C) and lightly grease a mini muffin pan or donut hole pan.

Mix the Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.

Combine Wet Ingredients: In a separate bowl, mix together the pumpkin puree, milk, egg, melted butter, and vanilla extract until smooth.

Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.

Fill the Pan: Spoon the batter into the prepared pan, filling each cavity about 3/4 full.

Bake: Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.

Prepare the Coating: While the donut holes are baking, mix together the sugar and cinnamon in a small bowl. Melt the butter in a separate bowl.

Coat the Donut Holes: Once the donut holes are done baking, let them cool for a few minutes. Then, dip each donut hole into the melted butter, followed by rolling it in the cinnamon sugar mixture until fully coated.

Serve: Enjoy these delicious pumpkin donut holes warm or at room temperature.

Prep Time: 10 minutes | Cooking Time: 12 minutes | Total Time: 22 minutes

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Kcal: 90 kcal per donut hole | Servings: 24 donut holes