Baked Pumpkin Donut Holes
Ingredients:
For the Donuts:
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/3 cup canola oil
1/2 cup light brown sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup canned plain pumpkin (not pumpkin pie filling)
1/2 cup milk
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/3 cup canola oil
1/2 cup light brown sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup canned plain pumpkin (not pumpkin pie filling)
1/2 cup milk
For the
Coating:
4 tablespoons unsalted butter, melted
2/3 cup granulated sugar
2 tablespoons cinnamon
4 tablespoons unsalted butter, melted
2/3 cup granulated sugar
2 tablespoons cinnamon
Directions:
1. Preheat oven 350°F. Spray a 24-cup mini muffin tin with
baking spray and set aside.
2. In a medium bowl, whisk together flour, baking powder,
salt, cinnamon, nutmeg, allspice, and cloves. In a separate, large bowl whisk
together oil, brown sugar, egg, vanilla, pumpkin and milk until smooth. Add dry
ingredients to wet ingredients and mix until just combined.
3. Divide batter evenly among muffin cups. Bake for 10-12
minute.
4. While the muffins bake, melt butter in one bowl and
combine granulated sugar and cinnamon in another bowl. Remove muffins from oven
and cool for 2 minutes. Dip each muffin in melted butter, then roll in cinnamon
sugar to coat. Serve muffins warm or at room temperature.
Yield:
40 donut holes
(mini muffins)
(mini muffins)
Recipe from The Craving
Chronicles
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