Pumpkin Doughnut Holes

Inspired by...pumpkin season

I unabashedly love "pumpkin season."  As soon as it's an acceptable time to bake with pumpkins and apples, I become even more excited about baking than usual.  And that's saying a lot!

I was about to bake and post about my favorite pumpkin bread...until I realized that I already did!  So instead of the bread, I made these delicious doughnut holes.  I used the same spice combination as the bread, so they pretty much covered my craving for the bread...and then some.  I kind of can't stop eating them.

They're baked in mini muffin tins, so as doughnuts go, they're pretty easy to make!  And they're covered in cinnamon and sugar,..they're soft and rich and pumpkin-spicy...they have that cake-like texture of apple cider doughnuts that you'd get at an orchard.  They may be competing for my new favorite pumpkin recipe.  Have I sold you on them yet??  I hope so!

Recipe
Makes approximately 44-46 doughtnut holes
Adapted from KingArthurFlour.com

Ingredients

• 1/2 cup vegetable oil
• 3 eggs, at room temperature
• 1 1/2 cups sugar
• 1 15-ounce can pumpkin puree
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1/2 teaspoon cloves
• 1/4 teaspoon ground ginger
• 1 3/4 cups + 2 tablespoons flour
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons baking powder
• Cinnamon-sugar for coating (3 tablespoons sugar, 1 tablespoon cinnamon)

Directions

1. Preheat oven to 350 degrees.  Spray mini muffin tins with cooking spray.
2. Blend together oil, eggs, sugar, pumpkin, and spices.
3. Sift flour, salt, and baking powder into the wet ingredients.
4. Mix until just blended.
5. Scoop about 1-2 tablespoons of batter into each mini muffin cup.
6. Bake for 10-12 minutes until toothpick comes out clean.
7. Cool in pans until you are able to handle them comfortably.
8. Mix cinnamon sugar in a large resealable plastic bag.
9. Drop about 6 doughnut holes at a time into the bag and move them around until completely coated.
10. Enjoy!!