9.05.2014

cinnamon sugar pumpkin donut holes

I shared Our Fall Bucket List a few days ago & the first thing I did from the list? Bake, of course. It was a rainy morning that was just begging for baking, so as a busy little toddler ran laps around the kitchen, I set out to make a new favorite fall treat.

Pumpkin-everything is on my radar now that September has arrived and I couldn't wait to get my oven on. These baked pumpkin donuts are super easy and so delicious and just the right size for a bite or two. Lightly coat them with melted butter and cinnamon sugar and enjoy them warm out of the oven with a cold glass of milk or warm cider. Hello, Fall.

cinnamon sugar pumpkin donut holes


yield: 30-36 donut holes depending on size

what you'll need

donut holes
1 3/4 cups all purpose flour // I use Cup4Cup Gluten Free All Purpose Flour 
2 tsp baking powder
1/2 tsp salt
3/4 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp pumpkin pie spice
1/2 cup vegetable oil
1/2 cup brown sugar, packed
1 egg
1/2 tsp vanilla extract
1/2 can of pumpkin puree // Approximately 6-8 oz
1/2 cup milk

donut coating
1/2 cup sugar
2 TBSP cinnamon
1/2 stick melted butter (1/4 cup)

24-cup mini muffin pan 
extra softened butter for greasing pan

what you'll do
» preheat the oven to 350 degrees + grease a mini muffin pan well with softened butter

» in a medium sized bowl, whisk together the flour, baking power, salt, cinnamon, nutmeg & pumpkin pie spice [dry ingredients]

» in a separate bowl, mix the pumpkin puree, vegetable oil, brown sugar, egg, milk & vanilla extract [wet ingredients]

» add the wet ingredients to the dry ingredients to create your dough; stir until well combined
using a small melon baller, scoop rounded portions of dough into mini muffin tin (do not overfill)

» bake 10-12 minutes or until a toothpick comes out clean; allow to cool slightly 

» while your donuts are baking, heat 1/2 stick of butter on the stovetop in a small saucepan
in a separate bowl, mix 1/2 cup sugar with 2 TBSP cinnamon for the coating

» after your donuts have cooled slightly, dip each one in the melted butter and then toss it lightly in the cinnamon sugar coating // Be sure not to overcoat them or it will take away from the delicious pumpkin flavor...just a light dusting is perfect

» eat one or two or ten. and store whatever is left in an airtight container for up to 3 days.

3 comments:

  1. OMG! I love everything pumpkin! I've been working on my baking list for September and October. I have two work luncheons and a camping trip to bake for. I'm so excited!

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  2. oooh I can almost smell those! Looks fabulous.

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  3. Sounds delish!! I don't have a mini muffin tin...would they work on a cookie sheet or would it be better to use my regular muffin tins?

    atparsons.blogspot.com

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