Baked Pumpkin Donut Holes (What's Baking?)

Pumpkin stuff.  Awesome.

And somewhat "healthified".  Even better!

By the way, I doubled the original recipe...and got 72 of these bad boys.  Needless to say, there were a lot of happy coworkers in 2 different offices.

Eva from Eva Bakes is the host of our What's Baking? group this month.  She challenged us to bake something delicious with pumpkin and/or sweet potatoes.  Can't wait to see the roundup at the end of the month!  Make sure you check it out, too!


Baked Pumpkin Donut Holes
from Two Peas and their Pod

for the donuts:
1 3/4 cups AP flour
2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/8 teaspoon ground cloves
1/3 cup canola oil
1/2 cup light brown sugar
1 egg
1 teaspoon pure vanilla extract
3/4 cup canned pumpkin puree
1/2 cup milk

for the coating:
4 tablespoons butter, melted
2/3 cup sugar
2 tablespoons cinnamon

Preheat oven to 350 degrees.  Spray a 24 cup mini-muffin tray with cooking spray.

Add flour, baking powder, salt, cinnamon, nutmeg, allspice and cloves to a bowl and mix.  In another bowl, combine oil, brown sugar, egg, vanilla, pumpkin and milk.  Mix until smooth.  Add dry ingredients to wet ingredients and mix until just combined.

Divide batter evenly among muffin cups.  Bake for 10-12 minutes.

While muffins bake, stir sugar and cinnamon together.  Place butter in a bowl and sugar mixture in another.  Remove muffins from oven and let cool for 2 minutes.  Dip each muffin into butter first, then coat with sugar mixture.  Serve warm or at room temperature.

Linked to:  Sweets for a Saturday