Pumpkin “Donut Holes”

So technically, these are mini-muffins because they are baked in a mini-muffin pan, but they taste just like pumpkin donut holes.  My kids ate this entire batch in one morning.  These are seriously addicting and delicious.  I only have 24 min-muffin cups, but had batter left over so I baked the rest of the batter in regular sized muffin cups and they did not turn out as well.  I would stick to mini when making these.

Pumpkin "Donut Holes"
 
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1¾ cup flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ⅛ teaspoon ground cloves
  • ⅓ cup coconut oil
  • ½ cup sucanat (or brown sugar)
  • 1 egg
  • 1 teaspoon vanilla extract
  • ¾ cup pumpkin puree
  • ½ cup milk or ½ cup plus 2 Tablespoons buttermilk
  • For the coating:
  • ½ stick butter, melted
  • ⅓ cup sucanat (or sugar)
  • 1 Tablespoon cinnamon
Instructions
  1. In a large bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg and cloves.
  2. In a small bowl combine oil, egg, vanilla, sugar, pumpkin and milk. Whisk until smooth.
  3. Add wet ingredients to dry ingredients and stir just until combined (leave the lumps!).
  4. Scoop batter in to well greased mini-muffin cups.
  5. Bake for 10-12 minutes at 350 degrees.
  6. While muffins are baking, melt butter. Stir together cinnamon and sugar in a medium bowl.
  7. Allow muffins to cool just until they are cool enough to handle.
  8. Dip the top of muffins in to melted butter and then in to the cinnamon and sugar mixture.

 

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