To keep in the theme of autumn and pumpkins, let’s try a recipe I used a few weeks ago: Pumpkin Spice Donut Holes! This recipe is from astepinthejourney.com (Click here for original page)
I LOVE donut holes, I think they’re perfect serving size and frankly, really easy to make! Perfect for any last minute treats you need.
I tried this recipe in the beginning of this month, and I thought they were amazing, my family and friends finished them very quickly. I took a picture but it’s poor quality because it was on my phone:
Let’s get started!!
In case you can’t see the picture, or prefer to see in in a list, here are the ingredients:
1 3/4 cups of all purpose flour
2 tsp of baking powder
1/2 tsp of salt
3/4 tsp of cinnamon
1/2 tsp of nutmeg
1/2 tsp of pumpkin spice
1/2 cup of vegetable oil
1/2 cup of packed brown sugar
1/2 tsp of vanilla extract
1/2 can of pumpkin purée
1/2 cup of milk
For the coating:
2 tbsp of cinnamon
1/2 cup of sugar
1/2 stick of unsalted butter, melted
Preheat the oven to 350 degrees F.
Using a whisk in a mixing bowl, combine the flour, baking powder, salt, cinnamon, salt, nutmeg and pumpkin spice together.
In a separate bowl, mix the pumping purée, vegetable oil, brown sugar, milk, egg and vanilla extract.
Once that is done, combine the two mixtures into one.
In a very well greased mini muffin pan, spoon in the batter evenly.
Bake the muffins for about 10-12 minutes, or until you can stick a toothpick in and pull it out cleanly.
Allow the muffins to cool. If you want your donuts to look more like balls and not muffins, carefully remold them. (don’t burn yourself!!) Note: The original recipe called for this, when I made it, I just shaped it into a ball before I put them in that oven and they were fine.
For the Coating:
In one bowl, melt the butter if not done so already. In a different bowl, combine the cinnamon and sugar. Dip the already made (and cooled!) donut holes in the butter first, then roll them around in the cinnamon-sugar mixture.
Recipe taken from: astepinthejourney.com