Ingredients
– 1 cup pumpkin puree
– 1/2 cup granulated sugar
– 1/2 cup brown sugar, packed
– 1/4 cup vegetable oil
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 1/2 cups all-purpose flour
– 2 teaspoons baking powder
– 1/2 teaspoon baking soda
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/4 teaspoon ground cloves
– 1/2 teaspoon salt
For the Cinnamon Sugar Coating:
– 1 cup granulated sugar
– 2 teaspoons ground cinnamon
– 6 tablespoons unsalted butter, melted
Instructions
1. **Prepare the Dough:**
Preheat oven to 350°F (175°C). Lightly grease a mini muffin tin or donut hole pan.
In a large mixing bowl, whisk together pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract.
In a separate bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
Gradually add dry ingredients to wet ingredients, stirring until just combined.
2. **Shape and Bake the Donut Holes:**
Using a small cookie scoop, fill the prepared mini muffin tin or donut hole pan, filling each cavity about two-thirds full.
Bake for 12-15 minutes, until a toothpick comes out clean.
Cool in pan for 5 minutes, then transfer to a wire rack.
3. **Coat the Donut Holes:**
In a small bowl, mix granulated sugar and ground cinnamon for the coating.
Brush warm donut holes with melted butter and roll in the cinnamon sugar mixture.
Enjoy!
