Cooking Instructions

Preheat your oven to 375°F. Lightly spray a mini muffin tin with cooking spray.

In a mixing bowl, combine the all-purpose flour, baking powder, light brown sugar, and a pinch of salt. Whisk together until well blended.

In another bowl, whisk together the egg, pumpkin puree, milk, and vanilla extract. Stir in the melted butter or oil until fully combined.

Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix; the batter should be smooth and glossy.

Fill each muffin slot in the tin about ¾ full with the batter, using a spoon or piping bag for precision.

Bake in the preheated oven for 10-12 minutes or until a toothpick inserted into the center comes out clean.

While the donut holes are baking, prepare the coating by melting additional butter in a small bowl and combining granulated sugar with cinnamon in a shallow dish.

Once the donut holes are done baking, let them cool for a few minutes before transferring them to a wire cooling rack.

Dip each donut hole in the melted butter, then roll in the cinnamon sugar mixture to coat evenly. Shake off any excess before serving.

For the best results, make sure not to overmix the batter, as that can lead to denser donut holes.

You can also experiment with different spices or add-ins such as chocolate chips or nuts for a unique twist. Enjoy your pumpkin donut holes warm, and consider serving them with a cup of coffee or tea for the ultimate cozy experience!