These yummy nuggets are
BAKED AND NOT FRIED!
So worth making and a nice nibble with your morning coffee or afternoon tea.
the ultimate fall fave, anything pumpkin and these pumpkin doughnut 'holes' are the perfect compliment to pumpkin coffee on a fall day in New England (but really doesn't matter where you live, pumpkin anything is good ANYTIME!)
- 2 cups all-purpose flour
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp clove
- 1/2 tsp nutmeg
- 3/4 tsp kosher salt
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar packed
- 1/3 cup vegetable oil
- 2 TBSP molasses
- 1 cup canned pumpkin puree
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 cup raw sugar
- 3/4 tsp ground cinnamon
- 1/4 cup unsalted butter melted
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Preheat oven to 400 degrees F. Spray mini muffin pans with non-stick cooking spray.
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In a large bowl, combine all dry ingredients.
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In a separate bowl, combine all wet ingredients.
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Add 1/2 cup of dry ingredients to the wet ingredients and stir until combined. Continue adding dry mixture in 1/2 cup portions until all incorporated.
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Using a 2 TBSP. scoop, fill the muffin tins with batter.
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Bake for ~ 15-20 minutes until a toothpick inserted comes out clean. I bake a bit longer to get a slightly browned top (without drying out the doughnuts)
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While the doughnut 'holes' are baking, under the heading 'Set Aside for Use After Baking Doughnuts', combine the sugar and cinnamon, set aside. Melt the butter in a separate bowl and set aside.
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Let 'holes' cool for ~ 20 min. Brush with melted butter or dip in (which I find easier to do), then roll in cinnamon sugar mixture and set on rack to set.
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Serve warm or at room temperature.
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Store in airtight container.
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To extend the life of the doughnut holes, and for best results, wrap in small batches (3 is a nice single size serving) and freeze to maintain freshness.
