Fall is finally here!

It is so nice to finally feel the cool weather and to be able to open the windows and enjoy the breeze and the smell of rain.  The forecast for the next ten days calls for cool weather so let's hope summer is over for good...  I love this time of year!  I love fall colors of brown, gold, orange, and red.  I love anything made with pumpkin.  Last night I made these delicious pumpkin donut holes and took them to work for our staff meeting.  They were a hit!  They are so moist and filled with yummy spices.  They are actually baked and not fried which is a plus.  I will definitely make them again. 

Baked Pumpkin Spice Donut Holes

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 40 donut holes

Serving Size: 2 donut holes

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
• 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.

 

(I put the cinnamon and sugar in a gallon size zip log bag and added a dozen donut holes at a time and coated them by shaking the baggie)