I shared my yummy pumpkin waffle recipe, which we are still chowing down on as fall starts to rear its subtle signs of arrival. Next up on my pumpkin tour are these delicious pumpkin donut holes, or mini muffins. These are super easy to make, take only about 20 minutes to prep, and are Littles approved in our house.
Start out by preheating the oven, and spraying a mini muffin pan with nonstick pan. I like this silicon one, and they are a really good price. Then add all the wet ingredients, mixing until just blended. Bake for 15-17 minutes until a toothpick stuck in comes out clean. Cool on a wire rack. Dip in the sugar butter blend and enjoy!
Ingredients for Donut Hole Muffins
- 2 Cups flour
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp allspice
- ¼ Cup melted butter, slightly cooled
- ½ Cup pumpkin puree
- 1 ¼ Cup milk
Ingredients for the Topping
- ½ Cup sugar
- 1 ½ tsp cinnamon
- 5 Tbsp butter, melted
Alternatively, you can sprinkle with powdered sugar (or hey, try both!).
Instructions for Donut Holes
- Preheat your oven to 375 degrees.
- Spray a mini muffin pan. I use a silicon one like this one, so stage and use an aluminum pan to keep from spilling.
- Mix all the dry ingredients – flour, baking soda, baking powder, salt, cinnamon, allspice, nutmeg – together.
- Mix the melted butter, milk pumpkin puree in, combining until just mixed.
- Fill mini silicon cups. I use my finger to swirl the top a bit.
- Bake for 15-17 minutes or until edges slightly browned.
- Cool on wire rack.
Instructions for Topping
- Mix melted butter, cinnamon and sugar.
- Dip the holes or pour the topping over holes (dropping by dollops works well). If you want to completely dunk the holes, you will need more topping.
- Enjoy!
