Fall or autumn – my favorite season of all. I like it because of many reasons and one of them is that I get to bake like a mad woman! I originally wanted to bake doughnuts but since I don't have a doughnut pan I thought I'd use a mini muffin pan to make doughnut holes instead. Results? Better than I expected! These are great with or without the sugar coat and it's crazy good when it is served warm. So next time when you're just sitting at home on a chili day, give these pumpkin spice doughnut holes a try. You won't regret it!
Pumpkin Spice Doughnut Holes
Servings: 48
You'll need:
- 2 1/2 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1 1/2 teaspoons nutmeg
- 1 1/2 teaspoon allspice
- 1/4 teaspoons ground cloves
- 2/3 cup canola oil
- 1 cup light brown sugar
- 2 large egg
- 2 teaspoon vanilla extract
- 1 1/2 cup canned plain pumpkin (not pumpkin pie filling)
- 1 cup milk
For the sugar coating:
- 3 tablespoons unsalted butter, melted
- 1 1/2 cup granulated sugar
- 3 tablespoons cinnamon
Approach:
- Preheat oven to 350°F.
- Mix all dry ingredients: flour, baking powder, salt, cinnamon, nutmeg, allspice, ground cloves.
- Mix all wet ingredients: canola oil, light brown sugar, eggs, vanilla extract, pumpkin, milk.
- Add dry ingredients to wet ingredients until just combined but not over mixed.
- Pour batter in a large ziplock bag.
- Brush or spray oil evenly onto mini muffin pan.
- Carefully squeeze batter into each cup until 3/4 full. (A full cup will make a puffier end product).
- Bake for 10-12 minutes or until toothpick comes out clean. Optional: sugar coating
- While doughnut holes are baking, melt 3 tablespoons of butter. Then in another mixing bowl, mix together sugar and cinnamon.
- Once doughnut holes are cool, lightly coat each one with butter then with sugar mixture.
This recipe is adopted from Two Peas and Their Pod.