Pumpkin Doughnut Holes


    1 3/4 cups all-purpose flour

    1/2 teaspoons ground cinnamon

    1/2 teaspoons ground nutmeg

    1/2 teaspoon ground allspice

    1/8 teaspoons ground cloves

    2 teaspoons baking powder

    1/2 teaspoon salt

    3/4 cup pumpkin puree

    1/2 cup milk

    1/2 cup brown sugar

    1/3 cup canola oil

    1 large egg

    1 teaspoon vanilla extract

For the cinnamon sugar topping

    2 tablespoons cinnamon

    2/3 cup granulated sugar

    4 tablespoons unsalted butter, melted


– Preheat oven to 280 degrees.

– Lightly oil a mini muffin pan or coat with nonstick spray.

– In a large bowl, combine flour, cinnamon, nutmeg, allspice, cloves, baking powder and salt.

– In a large glass measuring cup or another bowl, whisk together pumpkin puree, milk, brown sugar, canola oil, egg and vanilla.

– Pour mixture over dry ingredients and stir using a rubber spatula just until moist.

– Scoop the batter evenly into the muffin tray.

– Place into oven and bake for 10-12 minutes, or until a tester inserted in the center comes out clean.

– To make the cinnamon sugar, combine cinnamon and sugar.

– When the muffins are done, cool for 2 minutes and dip each muffin into the melted butter and then into the cinnamon-sugar mixture.

– Let it cool on a wire rack.