Description
Warm and fluffy pumpkin donut holes coated in cinnamon sugar, perfect for fall celebrations.
Ingredients
- 2 cups all-purpose flour
- 1 cup pure pumpkin puree
- 3/4 cup sugar
- 1/2 cup milk
- 1/4 cup melted butter
- 2 large eggs
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup sugar (for coating)
- 1 tablespoon cinnamon (for coating)
Instructions
- Preheat the oven to 350°F (175°C) and grease a mini muffin pan.
- In one bowl, mix the dry ingredients: flour, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, whisk together the wet ingredients: pumpkin puree, sugar, milk, melted butter, and eggs.
- Combine the wet and dry ingredients until just mixed; do not overmix.
- Spoon the batter into the prepared muffin pan, filling each cup about 2/3 full.
- Bake for 12-15 minutes or until a toothpick comes out clean.
- Remove from oven and let cool slightly before rolling in cinnamon sugar.
Notes
Store in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American