Baked Pumpkin Doughnut Holes
"This is from our local paper and I think they're delicious!"
photo by Muffin Goddess
- Ready In:
- 34mins
- Ingredients:
- 12
- Yields:
-
36 holes
- Serves:
- 18
ingredients
- 2 cups flour
- 1 3⁄4 cups white whole wheat flour
- 2 teaspoons baking powder
- 1 1⁄2 teaspoons cinnamon
- 1⁄2 teaspoon salt
- 2 large eggs
- 1⁄4 cup canola oil
- 1 cup packed light brown sugar
- 1 cup pumpkin
- 1 cup ultrafine unbleached cane sugar
- 1 tablespoon cinnamon
- 2 -4 tablespoons butter, melted (optional)
directions
- Preheat oven to 425 F and lightly spray mini muffin tins with non-stick cooking spray.
- Whisk flours, baking powder, 1 1/2 tsp cinnamon, and salt in a large mixer bowl until combined.
- Whisk eggs, oil, brown sugar, and pumpkin in medium mixing bowl until well combined.
- Pour pumpkin mixture into flour mixture and stir until just combined.
- Fill each mini muffin cup with about 1 rounded tbsp or until about half full.
- Bake for 9-10 minutes until toothpick inserted in middle comes out clean, then cool on wire rack until cool enough to handle.
- Combine sugar and second amount of cinnamon in a shallow bowl.
- Brush or dip the holes in melted butter to lightly coat and then roll in cinnamon sugar mixture (for less fat, skip the butter and just roll in cinnamon sugar).
- Eat warm or at room temperature!
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Reviews
-
Made half a recipe and turned out very nicely. Do make sure to make round balls. Mine didn't turn out as pretty as the picture. Got 24 donuts from the half recipe. Dipped only the tops and used 3 T. melted butter. -
These were really good, and easier to make than I expected. I didn't have any white whole wheat flour, so I just subbed in regular whole wheat flour. I tried being a good girl and omitting the butter dip before the cinnamon sugar, but the cinnamon sugar wouldn't stick without it. I actually got 50 donut holes from this, so the sugar amount as written was exactly enough for all 50, but I ended up needing almost a whole stick of butter for dipping. I guess I kind of negated the health points for baking and whole wheat flour with my stick of butter, but boy did these taste good! Even DH was nosing around these when he came home from work, and he usually walks right by most sweets that I make. These were wonderful when warm, but they were still pretty tasty when cooled off (good thing, since I wasn't going to stand there and eat 50 of them by myself, lol!). Thanks for posting! Made for PAC Spring 2014
RECIPE SUBMITTED BY
<p>Picture taken just for Zaar - mmmm milkshake...</p>
<p>I'm a brand new single mommy to my tiny perfect human, so thank you to everyone who takes the time to make and review my recipes - I try to send a zmail to each of you, but baby girl has a different idea.</p>
<p>I'm a good ol' prairie girl from Canada with one side of the family being Ukrainian/Slovakian and the other side is German/Russian. In other words, when we cook we take carbs, cover them in more carbs, fry'em and serve it smothered in onions and cream. <br />No pro chefs in my family, just grandmas and aunts and cousins and a mom that had me pinching perogies and stuffing strudel before I could form a complete sentence. <br />The most dreaded / laughed at phrase I say is, So last night, I invented this thing for supper... - I would probably publish more recipes if I actually remembered everything I put in or had an idea of how much I added!!</p>
