Description
Delicious bite-sized pumpkin donut holes made in a mini muffin pan for a quick and easy treat.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/2 cup pumpkin puree
- 1/4 cup brown sugar
- 2 tbsp milk
- 1 tbsp melted butter
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F and grease a mini muffin pan.
- Mix flour, baking powder, cinnamon, nutmeg, and salt in a bowl.
- In another bowl, whisk pumpkin puree, brown sugar, milk, melted butter, and vanilla.
- Combine wet and dry ingredients until just mixed.
- Spoon batter into the mini muffin pan, filling each cup halfway.
- Bake for 10-12 minutes until a toothpick comes out clean.
- Let cool slightly before rolling in cinnamon sugar if desired.
Notes
- Use canned or homemade pumpkin puree.
- Adjust spices to taste.
- Store in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 donut hole
- Calories: 45
- Sugar: 3g
- Sodium: 35mg
- Fat: 1g
- Saturated Fat: 0.5g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 5mg
