Mmmm I can just smell the very spirit of the Fall season in this recipe. I mean come on- what more do you need! Pumpkin, cinnamon, nutmeg, DONUT HOLES!? YUM!
With Thanksgiving coming up, I know that many of you will probably have the remnants of pumpkin cans shoved into small containers in the back of your fridge. Pumpkin pie sure is good, but I find that it always saves the smallest amounts of pumpkin leftover. It’s always hard to find recipes that use up those last few tablespoons of orange goodness, and I always feel that my pumpkin ends up expiring by the time that I discover a recipe with the golden amount.
Fret no more my friends, I’ve got you covered.
These donut holes are amazingly easy to make and will be gone in the blink of an eye. You have to try these- trust me, you’re not going to want to miss out.
Cinnamon Sugar Pumpkin Donut Holes
- 6 tablespoon flour
- 1/2 teaspoon baking powder
- 1/4 + 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/4 cup pumpkin
- pinch of salt
- 2 + 2 tablespoon sugar
- 2 tablespoon milk
- 1 tablespoon butter
Preheat oven to 350°F and spray a mini muffin pan with nonstick spray.
- In a small bowl whisk together flour, baking powder, 1/4 teaspoon cinnamon, nutmeg, and salt. Set aside.
In a medium sized bowl whisk together the pumpkin and 2 tablespoon sugar. Then add the milk and continue to whisk until it is a pale orange color and combine.
While mixing, slowly pour the dry ingredients into the wet. Continue to mix until there are no more flour clumps.
- Divide the batter evenly among the muffin pan cavities, I was able to fill 6 of the mini muffin cavities with batter.
- Place in the oven and bake for 15-20 minutes. Mine took exactly 17 minutes but depending on your oven, yours could take a longer or shorter amount of time. Allow the muffins to cool in the pan for 5 minutes.
- While the muffins are cooling, mix together the remaining 2 tablespoon sugar with 1/2 teaspoon cinnamon. Melt the butter in a heat safe bowl in the microwave as well.
- Remove the cooled muffins from the pan and dip them in the butter. Then roll them around in the cinnamon sugar mix until fully coated. Enjoy!