I’ve finally broken down. I’ve wanted to make these, these and these – but haven’t been able to, since I lack a donut pan. (Perhaps I should put one on my Christmas list?!)
But I spied this recipe awhile back and have been thinking about making them. I woke up on Saturday morning with them on my mind. My husband had already left to go bike riding. When I went into the kitchen and discovered that he didn’t leave any coffee for me, I decided that these pumpkin donut holes were going to be needed to get that day started off on the right foot.
The beautiful part about these…you use a mini muffin pan and they taste just like donuts! I made my own coffee and enjoyed these with the kids. They were fabulous, even better with a little dab of Nutella on top.
Preheat oven to 350°. Grease a mini muffin tin with cooking spray.
In a medium bowl, mix together flour, baking powder, salt and spices.
In a separate bowl, combine oil, brown sugar, egg, vanilla, pumpkin and milk. Mix well.
Add dry ingredients to the wet ingredients, stir until just combined.
Fill muffin cups about 2/3 of the way full (I used my cookie scoop). Bake for 10-12 minutes or until they test done with a toothpick.
Melt butter in a small bowl. In a different small bowl, combine sugar and cinnamon. After donuts are done and have cooled enough to handle, dip them in the butter and then roll in the cinnamon-sugar mixture. (I just dipped the tops and sides into the butter.)
*These are best enjoyed immediately.
Saigon cinnamon is a different, more flavorful variety than ordinary ground cinnamon. For this recipe, I used Penzey’s Vietnamese Cinnamon. It’s incredible, I love it because it has the red-hot-cinnamon taste to it. If you don’t have this, regular cinnamon would work just fine.