Baked Pumpkin Donut Holes

1 3/4 cup all purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon pie spice (or 3/4 teaspoon cinnamon & 1/4 teaspoon ginger

1/2 teaspoon ginger

3/4 cup pumpkin puree

1/2 cup brown sugar

1/3 cup Butter or Walnut Olive Oil

1 egg

1 teaspoon vanilla

1/2 cup milk or coconut milk

3 tablespoon Butter Olive Oil

1/3 cup white sugar

1 teaspoon cinnamon

Preheat oven to 350 degrees. Generously grease a 24-cup mini muffin pan with nonstick spray.

Sift flour into medium mixing bowl, add in baking powder, salt, nutmeg and pumpkin pie spice. 

In a separate large bowl, scoop in the pumpkin puree and mix in brown sugar.  Mix in the oil, vanilla extract, and add an egg. Pour in milk, and mix until smooth.  Add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to overmix the batter.

Scoop the batter into mini muffin pan, about ¾ full each cup, and bake at 350 degrees for 10-12 minutes, or until a toothpick comes out clean.  Remove the donuts from the oven and allow to cool just enough to handle.

Place 1/3 cup Butter Olive Oil in one bowl and the sugar and cinnamon in another.  Dip the donuts into the melted butter, and coat in cinnamon sugar.  Sometimes I coat just the tops.

* Sometimes, I make baked donuts instead of the holes.  Walmart carries an inexpensive pan.