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    You are in: Home / Recipes / Baked Pumpkin Doughnut Holes Recipe
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    Baked Pumpkin Doughnut Holes

    Average Rating:

    2 Total Reviews

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    • on May 01, 2014

      Made half a recipe and turned out very nicely. Do make sure to make round balls. Mine didn't turn out as pretty as the picture. Got 24 donuts from the half recipe. Dipped only the tops and used 3 T. melted butter.

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    • on April 28, 2014

      These were really good, and easier to make than I expected. I didn't have any white whole wheat flour, so I just subbed in regular whole wheat flour. I tried being a good girl and omitting the butter dip before the cinnamon sugar, but the cinnamon sugar wouldn't stick without it. I actually got 50 donut holes from this, so the sugar amount as written was exactly enough for all 50, but I ended up needing almost a whole stick of butter for dipping. I guess I kind of negated the health points for baking and whole wheat flour with my stick of butter, but boy did these taste good! Even DH was nosing around these when he came home from work, and he usually walks right by most sweets that I make. These were wonderful when warm, but they were still pretty tasty when cooled off (good thing, since I wasn't going to stand there and eat 50 of them by myself, lol!). Thanks for posting! Made for PAC Spring 2014

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    Nutritional Facts for Baked Pumpkin Doughnut Holes

    Serving Size: 1 (66 g)

    Servings Per Recipe: 18

    Amount Per Serving
    % Daily Value
    Calories 217.9
     
    Calories from Fat 36
    16%
    Total Fat 4.0 g
    6%
    Saturated Fat 0.4 g
    2%
    Cholesterol 20.6 mg
    6%
    Sodium 117.0 mg
    4%
    Total Carbohydrate 43.2 g
    14%
    Dietary Fiber 2.0 g
    8%
    Sugars 23.1 g
    92%
    Protein 3.7 g
    7%

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