Mini Pumpkin Donut Holes

• 总时间: 10 minutes

配料

Yield: 24

1 3/4 cups (220g) whole wheat flour or all-purpose flour, or mix of both

1 1/2 teaspoons baking powder

1 1/2 teaspoons pumpkin pie spice

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/4 cup (4 Tbsp; 56g) unsalted butter, melted and slightly cooled

1/2 cup (100g) packed light or dark brown sugar

1 large egg, room temp

1 1/2 teaspoons vanilla extract

3/4 cup (170g) pumpkin puree (not pumpkin pie filling)

1/2 cup (120ml) milk (any kind)

COATING

1/2 cup (100g) granulated sugar

2 teaspoons ground cinnamon

1/4 cup (4 Tbsp; 56g) unsalted butter, melted

步骤

Preheat oven to 350°F (177°C). Spray a 24-count mini muffin pan with nonstick spray.

In a large bowl, whisk flour, baking powder, pumpkin pie spice, cinnamon, and salt. In a medium bowl, whisk the melted butter and brown sugar. Add the egg, vanilla extract, pumpkin puree, and milk and whisk to combine. Pour wet ingredients into the dry ingredients, then whisk until just combined. Avoid over-mixing. Batter is thick.

Using a small spoon, spoon the batter into the muffin tins, filling each about 2/3 full.

Bake for 12-14 or until a toothpick inserted in the center comes out clean. Cool in the muffin pan for 10 minutes.

For the coating: In a small bowl, mix the sugar and cinnamon together. Use a spoon to help remove the warm muffins from the pan. Lightly dunk a muffin (they can still be a bit warm) in the melted butter. Submerge in the cinnamon-sugar to coat the surface generously. Repeat with remaining mini muffins.

Muffins taste best eaten on the same day. Cover and store leftover muffins at room temperature for up to 1 day, or in the refrigerator for up to 4 days. To help prevent the coating from turning mushy and wet, only loosely cover them, which will allow a little airflow.