Baked Pumpkin Doughnut Holes
- Reviews 2
Ready In: 34 mins
Serves: 18
Yields: 36 holes
Ingredients
- 2 cups flour
- 1 3⁄4 cups white whole wheat flour
- 2 teaspoons baking powder
- 1 1⁄2 teaspoons cinnamon
- 1⁄2 teaspoon salt
- 2 large eggs
- 1⁄4 cup canola oil
- 1 cup packed light brown sugar
- 1 cup pumpkin
- 1 cup ultrafine unbleached cane sugar
- 1 tablespoon cinnamon
- 2 -4 tablespoons butter, melted (optional)
Directions
- Preheat oven to 425 F and lightly spray mini muffin tins with non-stick cooking spray.
- Whisk flours, baking powder, 1 1/2 tsp cinnamon, and salt in a large mixer bowl until combined.
- Whisk eggs, oil, brown sugar, and pumpkin in medium mixing bowl until well combined.
- Pour pumpkin mixture into flour mixture and stir until just combined.
- Fill each mini muffin cup with about 1 rounded tbsp or until about half full.
- Bake for 9-10 minutes until toothpick inserted in middle comes out clean, then cool on wire rack until cool enough to handle.
- Combine sugar and second amount of cinnamon in a shallow bowl.
- Brush or dip the holes in melted butter to lightly coat and then roll in cinnamon sugar mixture (for less fat, skip the butter and just roll in cinnamon sugar).
- Eat warm or at room temperature!
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