These little donuts are simple to make, baked instead of fried, and my favorite part - they're pumpkin flavored!
BAKED PUMPKIN DONUT HOLE RECIPE
Prep time - 20 minutes
Cook time - 12 minutes
Yield - about 48 donut holes
INGREDIENTS -
For the donuts:
1 ¾ cups whole wheat flour
2 teaspoons baking powder
½ teaspoon Himalayan sea salt
1 teaspoon pumpkin pie spice
½ teaspoon ground nutmeg
¾ cup pumpkin puree (not pumpkin pie filling)
½ cup brown sugar
⅓ cup vegetable oil
1 grass-fed egg
1 teaspoon vanilla extract
½ cup almond milk or milk of your choice
For the cinnamon sugar coating:
1 stick of unsalted grass-fed butter, melted
⅔ cup pure cane sugar
1 tablespoon cinnamon
INSTRUCTIONS -
1. Preheat oven to 350 degrees. Generously grease a 24-cup mini muffin pan with nonstick spray (we use avocado oil spray).
2. Sift flour into medium mixing bowl, add in baking powder, salt, nutmeg and pumpkin pie spice.
3. In a large bowl, add the pumpkin puree and mix in brown sugar.
4. Add in the vegetable oil, vanilla extract, and add an egg. Pour in milk, and mix until smooth.
5. Add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to over-mix the batter.
6. Scoop the batter into a 24-cup mini muffin pan, about ¾ full each cup, and bake at 350 degrees for 10-12 minutes, or until a toothpick comes out clean.
7. Remove the donuts from the oven and allow to cool just enough to handle.
8. Place melted butter in one bowl, and the sugar and cinnamon in another.
9. Dip the donuts into the melted butter, wait a few seconds so the cinnamon doesn't clump onto the butter. Then coat in cinnamon sugar.
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