Baked Pumpkin Donuts

    Baked Pumpkin Spice Donut Holes

    For Donuts
    1 3/4 cups all-purpose flour
    2 teaspoons baking powder
    1/2 teaspoon salt
    1/2 teaspoons cinnamon
    1/2 teaspoons nutmeg
    1/2 teaspoon allspice
    1/8 teaspoons ground cloves
    1/3 cup vegetable oil
    1/2 cup brown sugar
    1 egg
    1 teaspoon vanilla extract
    3/4 cup canned plain pumpkin (not pumpkin pie filling)
    1/2 cup low-fat milk

    For Coating
    1 stick of unsalted butter, melted
    2/3 cup granulated sugar
    2 tablespoons cinnamon


    Preheat oven 350°F. Spray each cup in a 24-cup mini muffin tin with baking spray or butter generously.

    In a medium bowl, whisk together flour, baking powder, salt and spices (through cloves). In a separate, large bowl whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until smooth. Add dry ingredients to wet ingredients and mix until just combined – do not over mix!

    Divide batter evenly among muffin cups. (Using a 2-tablespoon scoop will ensure uniform size.) Bake at 350°F for 10-12 minutes or until a toothpick comes out clean.

    While the muffins bake, melt butter in one bowl and combine granulated sugar and cinnamon in another bowl. Remove muffins from oven and cool for 2 minutes, or until just cool enough to handle. Dip each muffin in melted butter, then roll in cinnamon sugar to coat.

{Recipe and Picture from Craving Chronicles}