As the leaves are increasingly changing color and the cool air begins to smell like Fall, my urge to bake with pumpkin has only gotten stronger. You’re probably sick of hearing me talk about my love of Fall but it is my FAVORITE time of the year to bake. I can’t get enough of anything pumpkin or apple flavored and I am about to go apple picking for the third time this month (I think I have a problem). I don’t know why I don’t just bake with pumpkin year round, but it would probably ruin the novelty of this time of year anyways.
I have been wanting to make pumpkin donuts since last Fall, but never got around to it. These donuts are super easy and ready to eat in about 20 minutes from start to finish. I used a mini cupcake pan to make donut holes, but you could also use a regular donut pan and make regular sized donuts. Even though these are rolled in tons of cinnamon sugar, I’d like to think they are a bit healthier since they are baked and not fried. Just a bit of a stretch- but I’ll do anything to justify eating more sweets!
These donuts also make a great gift, so I packaged some up and brought them to a friend of mine. They are easy to put in large cellophane bags, but you could also fill mason jars with them and tie the container with ribbon or twine. I have an unhealthy collection of gift wrapping materials, so my constant surplus of baked goods is a good excuse for me to use some of it!
Pumpkin Donut Holes
1 3/4 cups all-purpose flour
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice
1/8 tsp. ground cloves
2 tsp. baking powder
1/2 tsp. salt
3/4 cup canned pumpkin
1/2 cup milk
1/2 cup brown sugar
1/3 cup canola oil
1 extra-large egg
1 tsp. vanilla extract
For the topping:
2 Tbsp. cinnamon
2/3 cup granulated sugar
4 Tbsp. unsalted butter, melted
Preheat oven to 350 degrees F. Grease a mini muffin pan. In a large bowl, combine flour, cinnamon, nutmeg, allspice, cloves, baking powder and salt.
In another bowl, whisk together pumpkin, milk, brown sugar, oil, egg and vanilla.
Add wet ingredients to flour mixture and stir until just combined.
Drop spoonfuls of batter into the muffin tray. Bake 10-12 minutes.
Combine the cinnamon and sugar for the topping.
Allow the finished donuts to cool for several minutes and then dip each into the melted butter and roll in the cinnamon-sugar mixture. Let cool on a wire rack. Enjoy!