BAked Pumpkin Donut holes
I couldn't decide if the donuts or holes were better. And I love the ease of baking donuts instead of frying.
For the donuts:
1¾ cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon pumpkin pie spice (or 3/4 cinnamon; 1/4 ginger)
1/2 teaspoon ground nutmeg
3/4 cup pumpkin puree (not pumpkin pie filling)
1/2 cup brown sugar
1/3 cup Butter or Unflavored Olive Oil or Walnut Oil
1 teaspoon vanilla extract
1/2 cup milk
For the cinnamon sugar coating:
1/3 cup Butter or Unflavored Olive Oil or Roasted Walnut Oil
1/2 cup granulated sugar
1 tablespoon cinnamon
Preheat oven to 350 degrees. Oil or spray a 24-cup mini muffin pan with nonstick spray. Sift flour into a medium mixing bowl; add in baking powder, salt and spices.
In a separate large bowl, whisk the pumpkin puree and brown sugar. Add the oil, vanilla, and 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 the muffin pan, about ¾ full, and bake at 350 degrees for 10-12 minutes or until a toothpick comes out clean.
Remove the donut holes from the oven and allow to cool just enough to handle. Place Butter Olive Oil in one bowl and the sugar and cinnamon in another. Lightly dip the donuts into the Butter Olive Oil, and coat, coat, coat in cinnamon sugar.
Serve warm, and enjoy
* Thanks to CakesCottage.com for the recipe. We changed a few items, but it's basically the same.
** I had extra batter so I baked some donuts in a great donut pan I got for $4 at Walmart!