These two-bite-sized baked pumpkin donut holes are the ideal fall treat! Since they are baked rather than fried, these flavorful and moist pumpkin donut holes are a healthier way to enjoy the seasonal flavors. Dipped in a delicious cinnamon-sugar blend, these will be a hit at any fall get-together.
Ingredients: 1 cup canned pumpkin puree. 1/2 cup granulated sugar. 1/4 cup brown sugar. 1/4 cup unsalted butter, melted. 1/4 cup milk. 1 large egg. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 1/2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon ground ginger. 1/2 cup powdered sugar for coating. 1/2 teaspoon ground cinnamon for coating.
Instructions: Set the oven to 350 degrees Fahrenheit 175 degrees Celsius and spray nonstick cooking spray in a mini muffin tin. Pumpkin puree, brown sugar, granulated sugar, melted butter, milk, egg, and vanilla extract should all be combined in a large mixing bowl. Blend until thoroughly blended. Combine the flour, baking soda, baking powder, salt, ground ginger, cloves, nutmeg, and cinnamon in a separate bowl. Mixing until just combined, gradually add the dry ingredients to the wet ones. Take care not to blend too much. Pour the batter into the mini muffin tin that has been preheated, filling each cavity about two-thirds full, using a small scoop or spoon. A toothpick inserted into a donut hole should come out clean after baking for 10 to 12 minutes in a preheated oven. In a shallow bowl, combine the powdered sugar and ground cinnamon for coating the donut holes while they bake. After baking, let the donut holes cool slightly before coating them with the cinnamon-sugar mixture. Enjoy the warm baked pumpkin donut holes after serving!
Prep Time: 15 minutes
Cook Time: 10 minutes
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