Pumpkin Spice Donut Holes

Prep Time: 15 mins | Cook Time: 10 mins | Course: Breakfast | Yield: 30

Tender pumpkin spice donut holes with a hint of fresh nutmeg rolled in melted butter and cinnamon sugar. Inspired by Cakes Cottage https://cakescottage.com/2016/09/07/baked-pumpkin-donut-holes/#more-161273 

1 ¾ cups flour

½ cup brown sugar

2 tsp baking powder

½ tsp salt

1 tsp pumpkin spice

½ tsp nutmeg, freshly grated is best

1 cup pumpkin

½ cup milk

⅓ cup olive oil

1 egg

1 tsp vanilla

Coating:

½ cup butter, melted

1 tsp vanilla

⅔ cup sugar

1 Tbsp cinnamon

Preheat the oven to 350*. Spray oil a mini muffin tin and set aside. In a mixing bowl, whisk flour, brown sugar, baking powder, salt, pumpkin spice, and nutmeg together. In a glass measurer, mix the pumpkin, milk, oil, egg, and vanilla together. Stir into the flour mixture until just incorporated. Using a small cookie scoop, fill the mini muffin tin. Bake for 10-12 minutes or until a toothpick tester comes out clean or an insta-thermometer reads 197*- 200*.

Melt butter in a shallow dish or pie plate and whisk in the vanilla. Whisk the sugar and cinnamon together in a shallow bowl. Roll the donut holes in the butter, then the cinnamon sugar.