Pumpkin Donut Holes

• porcje: 9 servings
• czas aktywny: 15 minutes
• całkowity czas: 28 minutes

Składniki

4 tablespoons unsalted butter, softened

1/3 cup granulated sugar

1 large egg white

1/4 cup canned pumpkin puree

1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/4 cup milk

4 tablespoons unsalted butter, melted

2 tablespoon cinnamon

1/3 cup granulated sugar

Wskazówki

Preheat the oven to 350.

Spray 9 cups in a mini muffin pan with cooking spray.

In a medium bowl, beat together the softened butter and sugar until fluffy, about 2-3 minutes.

Beat in the egg white and pumpkin puree.

In a small bowl, whisk together the flour, baking powder and salt.

Add 1/3 of the dry ingredients to the wet, mixing just to combine.

Add half of the milk, mix well.

Add another 1/3 of the dry ingredients, stirring to combine, followed by the last 1/2 of the milk. Finally, stir in the the last of the dry ingredients.

Divide the mixture into 9 of the mini muffin cups. Do not make more than 9 muffins--pile the dough into the pan evenly.

Bake for 12-13 minutes, until a toothpick inserted comes out clean.

Let the muffins cool in the pan while making the coating: melt the butter and place into a small bowl for dipping.

Stir the cinnamon and sugar together in a shallow bowl for dipping.

Dip each muffin generously in butter, and then roll in the cinnamon-sugar mixture.

Serve immediately, but will keep for 1 day covered on the counter.

Wartości Odżywcze

• Wielkość Porcji: 1
• Kalorie: 486
• Tłuszcz Całkowity: 25 g
• Tłuszcz Nasycony: 15 g
• Tłuszcz Nienasycony: 8 g
• Tłuszcz Trans: 0 g
• Cholesterol: 109 mg
• Sód: 285 mg
• Węglowodany Całkowite: 62 g
• Błonnik Pokarmowy: 3 g
• Cukry Całkowite: 34 g
• Białko: 6 g