Thursday, February 7, 2013

Baked Pumpkin Donut Holes

I love donuts but not the calories that come with them. These delectable little morsels fill that donut craving but are baked and healthier without sacrificing any flavor.

Baked Pumpkin Donut Holes


For the Donuts:
1 3/4 c. flour
2 t. baking powder
1/2 t. salt
1/2 t. cinnamon
1/2 t. nutmeg
1/2 t. allspice
1/8 t. cloves
1/3 c. canola oil
1/2 c. light brown sugar
1 large egg
1 t. vanilla extract
3/4 c. plain pumpkin (not pie kind)
1/2 c. milk

For the Coating:
5 T. unsalted butter, melted
2/3 c. sugar
2 T. cinnamon


Preheat oven to 350 degrees F. Spray a 24-cup mini muffin tin with baking spray and set aside

In a medium bowl whisk together the flour, baking powder, salt, cinnamon, nutmeg, allspice, and cloves. Whisk in the oil, brown sugar, egg, vanilla, pumpkin and milk until just combined.

Divide batter evenly among muffin cups. Bake for 10 to 12 minutes or until a toothpick comes out clean.

While the muffins bake, melt butter in one bowl and combine 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 warm or at room temperature.

Note: The muffins don't keep very well so eat them all up the day you make them!

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