Day 3 Pumpkin Donut Holes…

…So Good. I wish I used more cinnamon on the outside with the sugar however, they were way good! I like these better than the ones from the store because they have a stronger pumpkin flavor and I added nutmeg which is one of my other fav flavors! Plus they were {slightly} healthier than those from the store! Bonus!

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

      Perfect with a glass of Chocolate Milk!

    • 1/2 teaspoon allspice
    • 1/8 teaspoons ground cloves
    • 1/3 cup vegetable oil
    • 1/2 cup brown sugar
    • 1 egg
    • 1 teaspoon vanilla extract
    • 3/4 cup pumpkin puree (not pumpkin pie filling)
    • 1/2 cup low-fat milk
For the Coating:
  • 1 stick of unsalted butter, melted
  • 2/3 cup granulated sugar
  • 2 tablespoons cinnamon

Preheat oven to 350 degrees. Generously grease a 24-cup mini muffin tin with nonstick spray.

In a medium mixing bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, allspice and cloves. In a separate large bowl, combine the oil, brown sugar, egg, vanilla, pumpkin and milk until smooth. Add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to overmix the batter.

Divide the batter evenly among the muffin cups, about 1 tablespoon in each cup. (You will have batter left over for about another dozen.) Bake for 10 to 12 minutes or until passes the toothpick test.

Remove the muffins from the oven and allow to cool for 2 minutes, or until just cool enough to handle. With the melted butter in one bowl and the sugar and cinnamon combined in another, dip each muffin into the butter then roll in the cinnamon sugar to coat. Repeat with remaining batter. Serve immediately.

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