Baked Pumpkin Donut Holes

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Servings: 24 donut holes

Soft and lightly spiced, these little donut holes are technically mini muffins, packed with the power of pumpkin, and baked rather than fried. We tried them with powdered sugar, but recommend sticking to good ol’ cinnamon/sugar.

Ingredients

1¾ cups flour

½ teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground allspice

⅛ teaspoon ground cloves

2 teaspoons baking powder

⅔ teaspoon salt

¾ cup pumpkin purée

½ cup milk

½ cup brown sugar

⅓ cup coconut oil

1 large egg

1 teaspoon vanilla extract

½ cup granulated sugar

1 teaspoon cinnamon

¼ cup butter, melted

Directions

Preheat oven to 350 degrees. Lightly oil a mini muffin pan.
In a large bowl, combine flour, spices, baking powder and salt.
In another bowl, whisk together pumpkin purée, milk, brown sugar, oil, egg and vanilla.
Pour mixture over dry ingredients and stir just until just moist.
Scoop the batter into the muffin tray.
Bake for 10–12 minutes, or until a tester comes out clean.
Combine cinnamon and sugar.
Cool for 2 minutes and dip into melted butter. Roll in the cinnamon- sugar mixture and finish cooling.