Baked Pumpkin Doughnut Holes

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
 half full.

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

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