I’ve always loved doughnut holes but when you start adding pumpkin spice to the mix…I kinda get a little giddy.
Check out what Pineapple Grass had to say about this recipe:
Instead of dipping the donut holes in the melted butter, I actually dumped the melted butter all over the donut holes and then covered them in the cinnamon sugar mixture before shaking to coat. I ended up with a bunch of very buttery, gooey, cinnamony-sugary delicious little balls. I wouldn’t say it was a bad mistake, but I may try making them “correctly” next time for a neater bite. 🙂
Dumping butter all over the doughnut holes? Count me in.
Ingredients
For Donuts:
1 3/4 cups Gold Medal flour
1 1/2 teaspoons baking powder
1/2 teaspoon Morton salt
1 teaspoon McCormick cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/8 teaspoons ground cloves
1/3 cup Wesson vegetable oil
1/2 cup Domino brown sugar
1 egg
1 1/2 teaspoon vanilla extract
3/4 cup Libby’s canned pumpkin
1/2 cup milk
For Coating:
1/2 cup Kerrygold butter, melted
2/3 cup sugar
1-2 tablespoons cinnamon (more if you’re a cinnamon lover)
Instructions:
Preheat oven 350 F. Grease a mini muffin pan and set aside.
In a bowl, mix flour, baking powder, salt and spices together and set aside.
In a large bowl (or the bowl of an electric mixer fitted with the paddle attachment) whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until combined. Slowly add the dry ingredients into the mixture and stir until just combined, careful not to over mix.
Fill each mini muffin cup, 2/3 full, with the batter. The donut cups should be fairly full, but not overflowing. Bake for 10-12 minutes, until donuts spring back when gently pressed. Turn donuts out onto a wire rack and allow to cool for a few minutes.
While the donuts are cooling, melt butter in one bowl and combine the sugar and cinnamon in another. When donuts are still hot (but not too hot to touch), quickly dip each donut in melted butter, then coat in the cinnamon-sugar mixture. Serve immediately.
*Note: If you’re not going to serve the donuts immediately, you can bake them up to a day in advance and store them in an airtight container. Do not coat them in the butter/cinnamon-sugar mixture until just before serving or they may get soggy.
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Quick Tip: These yummy doughnut holes pair well with hot coffee.
Thank you Pineapple Grass for this delicious recipe!
