New Meal Monday: Pumpkin Donut Holes

Fall means pumpkin flavored everything, and at this point, it feels like more than just a fad, as every year, I feel like we find more, and more pumpkin flavored (or scented, or themed...) items!  I'm not going to lie...I don't mind it at all! So, this weekend, I really wanted to bake with pumpkin and was thinking of ideas.  We have a delicious pumpkin cookie recipe that is always a hit among friends and family, so I was looking for something new.  Typically, when it comes to breakfast in our house, we leave all the cooking to my husband, as he has a lot of great dishes (and I'm happy to let him think its cause I couldn't possibly make breakfast like he can), but I figured if I made something like donuts, I could contribute to breakfast this weekend! This recipe involves baked donuts, which I like because it feels a little healthier than frying (although, let's be honest, its still a donut!) but also because I find it to be a lot simpler to bake something.  This recipe is for donut holes which are practically bite sized (and dangerous because they can disappear so quickly)!  Also, this is nice, because you don't need a donut pan, you can simply spoon the dough into a mini muffin pan! While both seem like specific items, the mini muffin pan can be used for a few different things such as mini muffins (obviously), mini quiche, sweet treats like these, and as in this recipe, donut holes!

What you'll need: 

  • 2 tsp baking powder
  • 2 Cups flour
  • 1 Cup pumpkin puree
  • 1 large egg
  • 1/2 tsp cinnamon
  • 1/4 Cup unsalted butter
  • 6 Tbsp unsalted butter (for coating)
  • 1/8 tsp ground clove
  • 1/4 tsp ground ginger
  • 3/4 tsp ground nutmeg
  • 1/2 tsp salt
  • 1/2 Cup light brown sugar
  • 1/2 Cup milk
  • 1 tsp vanilla
  • 1/2 Cup granulated sugar
  • 1.25 Tbsp ground cinnamon

How you'll do it:

  1. Preheat oven to 350*F
  2. Spray muffin tin(s) well with nonstick spray and set aside. 
  3. In a large bowl whisk together flour, baking powder, cinnamon, clove, ginger, nutmeg & salt.
  4. In a separate bowl mix pumpkin puree, brown sugar, egg, milk, butter and vanilla until well combined.
  5. Add wet ingredients (step 4) to dry ingredients (step 3) and mix until combined
  6. Spoon batter into mini muffin pan (about 3/4 full)
  7. Bake for 11-13 min (use cake tester or toothpick. Come out clean? You're ready!)
  8. Let cool in pan for 5 min, then let cool on rack.
  9. While cooling, melt 6 Tbsp butter and put melted butter in a bowl. Mix cinnamon and sugar in another bowl.
  10. Each donut hole should be dunked in butter (fully coating) and then dipped into cinnamon-sugar mixture, again coating well