🎃 Cinnamon Sugar Pumpkin Donut Holes 🍩
Ingredients
1¼ cups all-purpose flour
½ cup granulated sugar (plus ¼ cup for topping)
1 teaspoon baking powder
½ teaspoon fine sea salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground allspice
⅛ teaspoon ground cloves
1 large egg, at room temperature
⅓ cup buttermilk (or ⅓ cup milk + 1 tsp lemon juice, rested 5 minutes)
1 teaspoon pure vanilla extract
1 tablespoon unsalted butter, melted and cooled
¼ cup pure pumpkin purée (not pie filling)
5 tablespoons unsalted butter, melted (for coating)
2 tablespoons ground cinnamon (for topping)
Instructions
Preheat oven to 350°F (175°C). Generously grease a 24-cup mini muffin tin with butter or nonstick spray—do not use liners.
In a large bowl, whisk together flour, ½ cup sugar, baking powder, salt, cinnamon, nutmeg, ginger, allspice, and cloves until fully combined.
Add the egg, buttermilk, vanilla, melted butter, and pumpkin purée. Stir with a spatula just until no dry streaks remain—do not overmix.
Using a tablespoon, scoop 1 rounded tablespoon of batter into each muffin cup. The cups will be nearly full; this ensures plump, rounded donut holes.
Bake for 9–11 minutes, until the tops spring back when lightly touched and a toothpick inserted comes out clean. Let cool in the pan for 5 minutes.
While cooling, combine the remaining ¼ cup sugar and 2 tablespoons cinnamon in a shallow bowl. Set aside.
Melt the 5 tablespoons of butter and pour into a separate shallow dish. One at a time, roll each warm donut hole in melted butter, then immediately coat in the cinnamon-sugar mixture, pressing gently to adhere.
Transfer to a wire rack and let rest for 10 minutes before serving. Best enjoyed the same day.
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