Pumpkin Donut Holes

It's pumpkin season! I know some of you have been eating and drinking pumpkin flavored things for a while now, but I need it to be well into October before I succumb to the madness. Just kidding, it's not madness. I do love pumpkin, and there's plenty of evidence on this blog to prove it. Pumpkin Gingerbread, FIVE varieties of pumpkin  muffins (here, here, here, here and here!), Danish, Crepes, Pancakes, Donuts and Waffles, Bars with Cream Cheese Frosting, with oatmeal, with white chocolate,  Cake, Angelfood Cake, a cake roll, cupcakes, whoopie pies, snickerdoodles, Ice Cream, Pie, and even Pasta!  Whew! There are lots of options here. And this is just the tip of the pumpkin iceberg, I'm sure.

But these little guys. They win the day. Or the week, the month, or all of 2020, possibly. For me, it's hard to resist anything that is dipped in butter then coated with cinnamon sugar. But it's especially impossible if they're pumpkin to start with. I knew my waistline was in trouble when I decided to make these, but friends, they are worth every calorie. 

These are baked in a mini muffin tin, so they're not technically donut holes, but they can easily pass. And since they are baked and not fried, you can eat a few more. They are absolutely delicious and make the perfect accompaniment to a hot cup of coffee on a Saturday morning. What are you doing this weekend? Making these, I hope.

Find more great ideas at Inspire Me, Inspire Me 2, Fabulous, Tasty Tuesday, Full Plate, Hearth and Soul.

Pumpkin Donut Holes

2 cups flour
2 tsp. baking powder
1 tsp. pumpkin pie spice
1/2 tsp. nutmeg
1/2 tsp. salt
1 cup pumpkin puree
1/2 cup brown sugar
1 egg
1/2 cup milk
1/4 cup butter, melted
1 tsp. vanilla

Topping:
4 Tbsp. butter, melted
3/4 cup sugar
1 1/2 Tbsp. cinnamon

In a large bowl, whisk together the flour, baking powder, pumpkin pie spice, nutmeg, and salt. Set aside. 

In a separate bowl or large measuring cup (like a batter bowl), mix together the pumpkin puree, brown sugar, egg, milk, butter, and vanilla until fully combined. Add the dry ingredients to the wet ingredients and mix until just combined.

Spoon the batter into greased mini muffin tins, getting each cavity about 3/4 full. Bake at 350 degrees for 11-13 minutes or until a wooden toothpick inserted into the donut hole comes out clean.

Remove from the oven and let cool in the pan for 5 minutes. Remove the donut holes from the pan to a wire rack to cool.

Meanwhile, melt the butter in a microwavable bowl. Combine the cinnamon and sugar in a separate bowl and mix together well. Take each donut hole and coat it with the melted butter. Then dip it into the cinnamon and sugar mixture, making sure to coat well. Return to the rack to slightly dry. Serve immediately.

(Note: If you're making these ahead of time, do not coat with butter and sugar until you're close to serving time.)

 Recipe Source: Live Well Bake Often