I came across this recipe but I didn’t have all the spices listed, so I made some modifications and came out with a treat that barely lasted 30 minutes before they were gobbled up!
pumpkin spiced donut holes
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 28+ holes
Ingredients
- 1 & 3/4 cup all purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp + 1/4 tsp cinnamon
- 1/2 tsp nutmeg
- 1/8 tsp ground cloves
- 1/3 cup vegetable oil
- 1/2 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 3/4 cup canned plain pumpkin
- 1/2 cup fat-free lactose-free milk
- 1 stick unsalted butter, melted
- 2/3 cup granulated sugar
- 2 Tbsp cinnamon
Cooking Directions
- Preheat oven to 350 degrees and grease a 24 cup mini muffin tin with nonstick spray.
- In a mixing bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cloves. In a separate large bowl on the stand mixer, combine the oil, brown sugar, egg, vanilla, pumpkin and milk until smooth.
- Add about half the amount of the dry ingredient to the wet ingredients and stir until combined. Add the remaining dry mixture and mix until combined - don't overdo it, you just want the dry ingredients to be mixed in just enough to disappear.
- Divide the batter evenly among the muffin cups and bake for 10 to 12 minutes, or until toothpick comes out clean.
- Remove the muffins from the oven and allow to cool for 2 minutes - they will still be warm to the touch, but that is OK.
- Dip the muffins/holes into the melted butter and then roll them in cinnamon-sugar mixture to coat. Work quickly so the holes stay hot (if needed you can re-heat the butter once).
- Serve immediately.
I made two batches of these – one that was reduced-sugar and one that was full-on sugary goodness. While I’m an advocate for the sugar-substitutes in some recipes, this recipe didn’t shine as much with the sugar substitute. I’d recommend making it with real sugar since it crystalizes a lot better, but you could use the sugar substitute if you wanted.
Being the lover of all things fall, I am so excited to experiment with more pumpkin recipes, as well as some other beloved fall flavors!
Saturday, November 5th, 2011, 5:00 am | 
breads, breakfast & brunch, recipe, sugar-free, sweet | 
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November 6, 2011 at 5:12 pm
These look and sound delicious! I may just have to try the sugar-substitute version of them even if they aren’t quite as stellar.
Rach recently posted..Pumpkin Scones with Spiced Glaze
November 6, 2011 at 9:43 pm
I am usually a HUGE fan of substituting to save on some calories, but in this case I must say, the real deal was noticably better. Not to say the substitute was bad, just not near as good. And the real deal was AWESOME. I, unlike my sweet bride, am not a fan of anything pumpkin, but I loved these. yes, I loved the whole batch
November 7, 2011 at 6:22 am
YUM! Love pumpkin…in fact I just posted a pumpkin spiced cupcake on my blog
E @ Act Fast Chef recently posted..Spiced Pumpkin Cupcakes
November 7, 2011 at 1:34 pm
Please….please, ship about 50 of these to my house. Fed-EX.
val recently posted..Weekend In – San Francisco
November 7, 2011 at 3:34 pm
That sounds amazing! So good, I am thrilled with all the great pumpkin recipes I have seen floating around lately.
Victoria recently posted..give | a handcrafted gift guide