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Mornings we are on the run to get into the field, these treats are something Jared can grab and eat while he laces up his boots for the day. Rolled in sugar and cinnamon they’re sure to leave a sweet taste in your mouth for more!

 

Pumpkin Donut Holes
Yields 24
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Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Ingredients
  1. 1 3/4 cups all-purpose flour
  2. 1/2 teaspoons ground cinnamon
  3. 1/2 teaspoons ground nutmeg
  4. 1/2 teaspoon ground allspice
  5. 1/8 teaspoons ground cloves
  6. 2 teaspoons baking powder
  7. 1/2 teaspoon salt
  8. 3/4 cup pumpkin puree
  9. 1/2 cup milk
  10. 1/2 cup brown sugar
  11. 1/3 cup canola oil
  12. 1 large egg
  13. 1 teaspoon vanilla extract
  14. FOR THE CINNAMON SUGAR TOPPING
  15. 2 tablespoons cinnamon
  16. 2/3 cup granulated sugar
  17. 4 tablespoons unsalted butter, melted
Instructions
  1. Preheat oven to 350 degrees F. Lightly oil a mini muffin pan or coat with nonstick spray.
  2. In a large bowl, combine flour, cinnamon, nutmeg, allspice, cloves, baking powder and salt.
  3. In a large glass measuring cup or another bowl, whisk together pumpkin puree, milk, brown sugar, canola oil, egg and vanilla.
  4. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
  5. Scoop the batter evenly into the muffin tray.
  6. Place into oven and bake for 10-12 minutes, or until a tester inserted in the center comes out clean.
  7. To make the cinnamon sugar, combine cinnamon and sugar.
  8. When the muffins are done, cool for 2 minutes and dip each muffin into the melted butter and then into the cinnamon-sugar mixture.
  9. Let cool on a wire rack.
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