Pumpkin Donut Holes (Print Version)

# Ingredients:

01 - 1/3 cup oil (canola works great).
02 - 1/2 cup packed brown sugar.
03 - 1/2 cup milk (any kind).
04 - 1 large egg, lightly beaten.
05 - 3/4 cup smooth pumpkin puree.
06 - 1 teaspoon vanilla extract for flavor.
07 - 2 teaspoons of baking powder.
08 - 1/2 teaspoon salt.
09 - 1 3/4 cups plain flour.
10 - 1/2 teaspoon cinnamon powder.
11 - 1/2 teaspoon nutmeg.
12 - 1/2 teaspoon allspice.
13 - A pinch (1/8 teaspoon) of ground cloves.
14 - 4 tablespoons melted unsalted butter.
15 - Coating mix: 2/3 cup white sugar.
16 - Coating mix: 2 tablespoons cinnamon powder.

# Instructions:

01 - Preheat your oven to 350°F and grease a mini muffin tray.
02 - In one bowl, toss together the flour, salt, baking powder, and all spices.
03 - Whisk together pumpkin, milk, sugar, oil, an egg, and vanilla in another bowl.
04 - Pour the wet mixture over the dry one and stir lightly until combined.
05 - Fill the muffin tray cups, then bake for 10-12 minutes. Check by inserting a toothpick.
06 - Cool slightly (2 mins). Mix the coating. Dip warm donuts in butter, roll in cinnamon sugar, and fully cool on a rack.

# Notes:

01 - Eaten fresh is best—coating softens over time if stored.
02 - You can substitute pumpkin spices for individual spices.
03 - Baking these instead of frying makes them quicker and cleaner.

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