Baked Pumpkin Doughnut Holes Recipe

Ingredients for Baked Pumpkin Doughnut Holes

• Flour
• White Whole Wheat Flour
• 2 teaspoons baking powder
• Cinnamon
• ½ teaspoon salt
• 2 large eggs
• Canola Oil
• Light Brown Sugar
• 1 cup pumpkin puree
• Unbleached Cane Sugar
• Butter

How to Make Baked Pumpkin Doughnut Holes

1. Preheat oven to 425°F (220°C) and lightly spray a mini muffin tin with non-stick cooking spray.
2. In a large bowl, whisk together 1 ½ cups all-purpose flour, ½ cup whole wheat flour, 2 teaspoons baking powder, 1 ½ teaspoons ground cinnamon, and ½ teaspoon salt until well combined.
3. In a medium bowl, whisk together 2 large eggs, ½ cup vegetable oil, ¾ cup packed light brown sugar, and 1 cup pumpkin puree until smooth.
4. Gently pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. Fill each mini muffin cup about halfway full using a rounded tablespoon (approximately 1 tablespoon per cup).
6. Bake for 9-10 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
7. In a shallow dish, combine ½ cup granulated sugar and ½ teaspoon ground cinnamon.
8. While the doughnut holes are still warm, lightly brush or dip them in melted butter (about 2 tablespoons), then roll them in the cinnamon-sugar mixture to coat.
9. Enjoy these warm, delicious pumpkin doughnut holes! They are wonderful served warm or at room temperature.