It is official. My favorite season has arrived! Don’t get my wrong. I love the summer and warm weather. Sitting by the pool or at the beach. However, to me, there is nothing better than the fall. It is just the perfect temperature to be outside picking apples and pumpkins, wearing enough clothing not to be too hot or too cold, great hair weather and it’s the lead into to the holidays which are also exciting! A crisp saturday morning where you can wear jeans, boots and sweater, your hair magically still marvelous from the previous day and you can meander the Old Town farmers market with a Pumpkin Spice Latte. Perfection.
For those who do know me, they also understand that fall is my favorite due to pumpkin flavored everything. If there was AA for pumpkin addiction, I would be a member. Therefore here is the first of what will most likely be numerous pumpkin recipes for your enjoyment. These little nuggets of joy are super easy to do and best of all they are baked not fried. Let the fall/holiday baking madness commence!
Recipe from Cook & Be Merry
Makes about 40 donut holes
For the donuts:
- 1/3 cup vegetable oil
- 1/2 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 3/4 cup pumpkin puree
- 1/2 cup low-fat milk
- 1 3/4 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1/16 teaspoon ground cloves
For the coating:
- 8 tablespoons (1 stick) salted butter, melted
- 1/2 cup granulated sugar
- 1 1/2 teaspoon cinnamon
1. Preheat oven to 350 degrees F. Spray two 12-cup mini muffin tins with nonstick spray and place on baking sheet side by side.
1. In a large bowl, whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until smooth.
2. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, allspice and cloves.
3. Add the dry ingredients to the egg mixture and stir until just combined. Do not over mix.
4. Fill the muffin tin cups 3/4 full. I used a tablespoon as my measuring cup.
5. Bake 10 to 12 minutes or until a toothpick comes out clean.
6. Melt butter in medium bowl in the microwave. Mix sugar and cinnamon in another medium bowl.
7. When muffins are cool enough to handle, dip several in butter to coat and toss in cinnamon-sugar mixture.
8. Enjoy right away or store in an airtight container for up to 2 days.
- Pumpkin muffins can be made ahead and frozen. Bring to room temperature, uncovered, then coat with butter and cinnamon-sugar mixture. I also just refrigerated them the night before and in the morning did the coating so they would be fresher for my co-workers.
- I also ended up needing more cinnamon/sugar coating so feel free to double the recipe on that portion.