Pumpkin flavored donut bites with a cinnamon sugar topping. Fall at it’s finest!
So it’s been exactly 2 months since my first day of classes! Can you believe that? I can’t. I feel like I just stopped going to the wrong classrooms. I guess that doesn’t speak to how long I’ve been here but how directionally incompetent I am. I’ve been homesick for my family pretty much from the first day I got here, but this past week I’ve gotten homesick for my actual house. It really is the little things that I miss like having a shower that you can turn around in and a couch to lay down on and not having my whole life in one room! Anyways, I feel like I haven’t completely abandoned my blog in these two months. And I’ve actually gotten to bake a fair amount thanks to my amazing Faculty in Residence!
It’s parent weekend at my school, so I made these with my roommate for a welcoming event my dorm was having. I would say they were a success! Our Faculty in Residence took the pictures again except this one which I snapped in my dorm room!
Pumpkin- the staple of fall and I finally got around to making something with it! I’m not going to lie… pumpkin is just alright in my book. I personally like fall spices and apple flavors rather than pumpkin. So I make stuff more like those Chai Scones and those Applesauce Muffins before I reach for the can of pumpkin. That being said these donut holes are pretty darn good. I think I like these because they are mini so you get a little pumpkin but aren’t obligated to finish a whole slice of pie. And as my Faculty in Residence says “Is there anything that can’t be improved with cinnamon and sugar?”
This recipe was originally classified as muffins, but I completely disagree with this label. After eating a few more this morning, I realized that they are more the consistency of a baked donut hole. They are a little too dense to be called muffins in my opinion, but they are excellent donut holes! If you want them to be more donut hole-ish, you can remove the muffin liners and roll the whole thing in cinnamon-sugar.
^^Like the glove tan line?
Enjoy your pumpkin eatin’!
…and voilà!
- 1¾ cup all-purpose flour
- 1½ teaspoon baking powder
- ¼ teaspoon salt
- 1½ teaspoon ground cinnamon
- ⅛ teaspoon ground ginger
- ½ teaspoon + ⅛ teaspoon ground nutmeg
- Pinch of ground cloves
- ¼ cup salted butter, melted
- ½ cup light brown sugar
- 1 egg
- 1½ teaspoon vanilla
- ¾ cup pumpkin puree**(See note)
- ½ cup milk
- ¼ cup salted butter, melted
- ½ cup granulated sugar
- 2 Tablespoons ground cinnamon
- Preheat oven to 350°F and line a mini muffin tin with liners or spray with nonstick spray.
- In a large bowl, combine flour, baking powder, salt, and spices. Set aside.
- In another bowl, mix the melted butter and brown sugar together with a spatula.
- Add in the egg.
- Add in vanilla, pumpkin puree, and milk.
- Add the dry ingredients to the wet and stir until just combined.
- Fill the muffin tins until about ⅔ the way full.
- Bake for 12-15 minutes or until a toothpick comes out clean.
- Let them cool for a few minutes.
- Combine the cinnamon and sugar in a small bowl.
- Dip the donut holes in butter and then in the cinnamon-sugar.
- Voilà!
Adapted from Sally’s Baking Addiction
Can’t get enough of fall? Me neither!
Try my Chai Scones or my Applesauce Muffins!
I just love these!! Donut? Muffin? I love how these defy borders of breakfast food. And of course how they are seasonal with pumpkin. Nom!
Who needs borders, right? The more combinations the better!