Pumpkin Donut Holes

Nick and I don't really eat donuts.  They are deep fried and packed with chemicals (depending on where you get them).  However, we do remember the days when eating a fresh donut dripping with grease was heaven.  So, I made this baked pumpkin donut to bring us back.  They are delicious!  I think nutmeg just makes a donut a donut.  Yum! 

I wasn't planning on baking anything today, but I had this open jar of pumpkin from my grandpa's garden that needed to be used before it went bad.  Plus, it's cold out and turning on the oven is a lovely way of making the house cozy and smelling delicious!  Enjoy!

Baked Pumpkin Donut Holes

Makes 24 donut holes (mini muffins)

Ingredients:

For the Donuts:

1 3/4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoons cinnamon

1/2 teaspoons nutmeg

1/2 teaspoon ginger

1/8 teaspoons ground cloves

1/2 cup applesauce

1/2 cup light brown sugar

1 large egg

1 teaspoon vanilla extract

3/4 cup canned pumpkin puree (not pumpkin pie filling)

1/2 cup milk

For the Coating: 2 tablespoons unsalted butter, melted 

1/3 cup granulated sugar

1 1/2 tablespoons cinnamon

Directions:

Preheat oven to 350° F. Spray a mini muffin tins with olive oil and set aside.

In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, allspice and cloves. In a separate large bowl whisk together apple sauce, brown sugar, egg, vanilla, pumpkin and milk until smooth. Add dry ingredients to wet ingredients and mix until just combined.

Divide batter evenly among muffin cups. Bake for 10-12 minutes, or until a toothpick comes out clean.

While the muffins bake, melt butter in one bowl and combine granulated sugar and cinnamon in another bowl. Remove muffins from oven and cool for 2 minutes. Dip each muffin top in melted butter, then dip in cinnamon sugar.  Serve muffins warm or at room temperature.