I’ve told you before that sometimes…Pinterest just makes me do it. In fact, like my friend Sheaffer’s awesome blog…sometimes, Pinterest just flat out tells me to. And this time, I just couldn’t say no. A baked pumpkin donut hole?! I totally had to try the recipe I found from Pennies on a Platter. Totally easy, totally yummy and totally perfect with my morning cup(s) of coffee. I heart Pinterest and I now heart these little donut holes.
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon pumpkin pie spice
1/3 cup veggie oil
1/2 cup brown sugar
1 teaspoon vanilla
3/4 cup canned pumpkin (I use Libby’s)
1/2 cup milk
1 stick unsalted butter, melted
1 cup sugar
3 tablespoons cinnamon
Preheat oven to 350 degrees.
Spray with Pam a 24 count mini-muffin tin.
In a medium size bowl, combine flour, baking powder, salt and pumpkin pie spice with a whisk. In a second larger bowl, combine veggie oil, sugar, egg, vanilla, pumpkin and milk with an electric mixer. Slowly stir flour mixture into pumpkin mixture and combine (but don’t over-combine!).
Spoon about one tablespoon of batter into each muffin cup. Bake about 10 minutes or until toothpick inserted in the middle comes out clean.
Let muffins cool in pan about 2 minutes. While they’re cooling, combine sugar and cinnamon in one bowl and have melted butter in a second bowl. Remove each mini-muffin and first dip it in the butter, then dip it in the cinnamon-sugar mixture. Continue until all of the little muffins are coated in cinnamon-sugar.
That’s it! Ok…I will say that when I made these, they looked really pretty and perfect the first day…however, by the second day, the cinnamon and sugar mixture had made the donut holes a little soggy and they weren’t nearly as pretty (still delicious, just not as pretty). I would recommend serving them the day you make them.
Thank you dear Pinterest. I just love you!