Baked Pumpkin Doughnut Holes
I love everything about the autumn season, and all that comes with. You can serve this doughnut holes warm with some spice latte’s, ohh, so delicious .
Nonstick cooking spray
2 cups all-purpose flour or 1 3/4 cups white whole-wheat
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
2 large eggs
1/4 cup canola oil
1 cup packed light brown sugar
1 cup LIBBY’S® 100% Pure Pumpkin
1 cup sugar
1 tablespoon ground cinnamon
2 to 4 tablespoons butter, melted
1.Preheat oven to 425° F. Lightly spray mini muffin tins with
nonstick cooking spray.
2.Whisk flour, baking powder, 1 ½ teaspoons cinnamon and
salt in large mixer bowl until combined.
3.Whisk eggs, oil, brown sugar and pumpkin in medium
mixing bowl until well combined. Pour pumpkin mixture into
flour mixture; stir until just combined. Fill each mini muffin
cup with about 1 rounded tablespoon batter, or until about
4.Bake for 9 to 10 minutes or until wooden pick inserted in
center comes out clean (tops should be golden brown).Cool
in pan on wire rack until cool.
5.Combine sugar”s and 1 tablespoon cinnamon in a shallow
6.Brush or dip tops (or all sides) of doughnut holes in melted
butter to lightly coat; roll in cinnamon-sugar mixture. There
will be about ½ cup left which can be discarded.- For less
fat and calories, skip the butter and just roll in cinnamon-
Adapted from Nestle