Today is a good day. Today marks 365 sweet days ago that I said “yes” to the best question, when Brandon asked me to be forever his. Choosing him was by far the best decision I ever made, and I am so blessed that he chose me.
And, keeping in the spirit of sweet things, here’s a sweet treat to kick off your work week.
Baked Pumpkin Donut Holes
Adapted From: The Craving Chronicles
For the Donuts:
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoons cinnamon
1/2 teaspoons nutmeg
1/2 teaspoon allspice
1/8 teaspoons ground cloves
1/3 cup vegetable oil
1/2 cup brown sugar
1 teaspoon vanilla extract
3/4 cup canned plain pumpkin (not pumpkin pie filling)
1/2 cup low-fat milk
For the Cinnamon-Sugary Coating:
1 stick of unsalted butter, melted
2/3 cup granulated sugar
2 tablespoons cinnamon
Preheat oven 350°F. Spray each cup in a 24-cup mini muffin tin with baking spray.
In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, allspice & ground cloves.
In a separate, large bowl whisk together oil,
brown sugar, egg, vanilla, pumpkin and milk until smooth. Add dry
ingredients to wet ingredients and mix until just combined – do not over
Divide batter evenly among muffin cups. (Dropping by 1-2 tbsp in size) Bake at 350°F for 10-12 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, or until just cool enough to handle. Dip each
muffin in melted butter, then roll in cinnamon sugar to coat.
**I actually poured the coating in a gallon size ziploc bag and tossed about 6 donut holes at a time, after dipping them in the butter**