I’ve been on a serious pumpkin kick lately. But, this is the only time of year you’re allowed to make recipes with pumpkin. I mean, if you make something with pumpkin in the spring or summer everyone thinks you are a freak so I have to get my fix in the fall. 😉 I’ve always had a slight obsession with muffins (you may remember me mentioning it here). And while I don’t particularly like donuts, when I saw a picture of pumpkin donut holes on pinterest I just couldn’t resist…they were so cute! This is a quick and easy recipe. I made these Sunday morning and was still ready for church before Jordan =). I don’t really think these taste a lot like donuts–definitely more like a muffin, and the only thing I might do different next time is half the recipe. The original recipe said that it made 24 mini muffins, but I should have trusted my gut when I looked at the ingredient list and halved it because we had a bunch leftover. No worries though, they were still good that afternoon and the next day too. Enjoy!

Pumpkin Donut Hole Muffins
For the Donuts:
1 cup white whole wheat flour
3/4 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 tsp pumpkin pie spice
1/3 cup canola oil
1/2 cup light brown sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup canned plain pumpkin (not pumpkin pie filling)
1/2 cup milkFor the Coating:
4 tablespoons unsalted butter, melted
2/3 cup granulated sugar
2 tablespoons cinnamon

1. Preheat oven 350°F. Spray mini muffin tin with baking spray and set aside.
2. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and pumpkin pie spice. In a separate, large bowl whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until smooth. Add dry ingredients to wet ingredients and mix until just combined.
3. Divide batter evenly among muffin cups. Bake for 10-12 minutes or until a toothpick comes out clean.
4. 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 in melted butter, then roll in cinnamon sugar to coat. Serve muffins warm or at room temperature.
Yield: about 36
*adapted from Two Peas & Their Pod and The Craving Cronicles

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Categories: Breads, Breakfast, Muffins, Pumpkin

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