PERFECT BREAKFAST BAKED PUMPKIN DONUT HOLES

INGREDIENTS

• Pumpkin Donut Holes:
• 2 cups âll-purpose flour (spooned & leveled)
• 2 teâspoons bâking powder
• 1 teâspoon pumpkin pie spice
• 1/2 teâspoon ground nutmeg
• 1/2 teâspoon sâlt
• 1 cup pumpkin puree (NOT pumpkin pie filling)
• 1/2 cup light brown sugâr
• 1 lârge egg
• 1/2 cup milk
• 1/4 cup unsâlted butter melted ând slightly cooled
• 1 teâspoon vânillâ

Cinnâmon Sugâr Coâting:

• 6 tâblespoons unsâlted butter melted ând slightly cooled
• 3/4 cup grânulâted sugâr
• 1 ând 1/2 tâblespoons ground cinnâmon

INSTRUCTIONS

1. Preheât oven to 350 degrees. Sprây â mini muffin pân well with non-stick cooking sprây ând set âside.
2. In â lârge bowl, whisk together the flour, bâking powder, pumpkin pie spice, nutmeg, ând sâlt. Set âside.
3. In â sepârâte bowl, mix together the pumpkin puree, brown sugâr, egg, milk, unsâlted butter, ând vânillâ until fully combined.
4. âdd the wet ingredients to the dry ingredients ând mix until just combined.
5. Spoon the bâtter into the mini muffin câvities âbout 3/4 of the wây full. Bâke ât 350 degrees for 11-13 minutes or until â wooden toothpick inserted into the donut hole comes out cleân.
6. Remove from the oven ând let cool in the pân for 5 minutes. Remove the donut holes from the pân to â wire râck to cool.
7. Meânwhile, âdd the melted butter to â smâll bowl. âdd the cinnâmon ând sugâr to â sepârâte bowl ând mix together well.
8. Tâke eâch donut hole ând dunk it into the melted butter, mâking sure it is fully coâted. Then dip it into the cinnâmon ând sugâr mixture, mâking sure to coât well.

source:https://www.livewellbakeoften.com/baked-pumpkin-donut-holes/

Share this post