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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

1. Preheat oven to 350 degrees and grease a 24 cup mini muffin tin with nonstick spray.
2. 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.
3. 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.
4. Divide the batter evenly among the muffin cups and bake for 10 to 12 minutes, or until toothpick comes out clean.
5. 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.
6. 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).
7. Serve immediately.