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Pumpkin Donut Holes


Pumpkin Donut Holes



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These pumpkin donut holes rolled in cinnamon sugar are an easy way to easy way to capture the flavors of fall.

Ingredients

1½ cups all-purpose flour
¼ cup brown sugar
1½ tsp. baking powder
¼ tsp. salt
1 tsp. pumpkin pie spice
1 large egg
¾ cup pumpkin puree
1 tsp. vanilla extract
½ cup whole milk
2 Tbsp. unsalted butter (melted)

Cinnamon Sugar
½ cup unsalted butter
1½ tsp. ground cinnamon
1½ cup sugar

Instructions

Preheat oven to 375° F. Grease mini cupcake tin. Set aside.
Whisk flour, brown sugar, baking powder, salt, and pumpkin pie spice together in medium bowl. Set aside.
Beat egg in medium bowl. Add milk, pumpkin puree, and vanilla extract. Whisk until fully combined.
Add egg mixture to flour mixture and stir until fully combined. Add melted butter. Stir until combined.
Transfer 1 tablespoon of batter to each cupcake tin cavity.
Bake for 10 minutes or until donut holes bounce back slightly when pressed. Remove from oven and let cool on cooling rack.