It’s Fun Foodie Friday! Woohoo! While perusing Pinterest this week, I came across a great recipe from the Cakescottage.com blog for Baked Pumpkin Donut Holes. I just knew from the picture that I had to try it out! I’m so glad I did. These little nibbles are deliciously moist and cake-y. With just a hint of pumpkin, you can practically see the leaves changing color as it’s happening. 😉 They’re perfect for Fall!
Pumpkin Donut Bites
Preheat the oven to 350 degrees. Grease your mini muffin pans. This recipe made 34 delicious bites. In a mixing bowl, whisk together your dry ingredients:
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice (or any combination of cinnamon, nutmeg, clove, cardamom, or ginger you prefer.)
In a separate bowl, whisk together your wet ingredients:
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1/3 cup vegetable or canola oil
- 1 teaspoon vanilla extract
- 1 egg
- 1/2 cup heavy cream or milk
Add your wet ingredients to the dry and mix until just combined.
Fill your mini muffin tins 3/4 full and bake at 375 degrees for 10-12 minutes, until a toothpick comes out clean.
Once they’ve cooled enough to touch, you’re going to dunk them in a buttery cinnamon sugar bath! Melt 6-8 tablespoons of butter in a bowl. In a separate bowl, Mix together 1/2 cup of sugar and 1 tablespoon of cinnamon. I decided to just coat the tops of the donut bites, to make it a little easier on myself, but you can absolutely dunk the whole thing in there if you wish!
First the melted butter and then the cinnamon sugar. YUM! The perfect sweet crunch topping for our pumpkin donut bites.
I can’t tell you how many I ate while dunking them (okay, it was 6!) Especially since they were still warm from the oven. Oh my goodness, they are so good! Perfect for a lazy Saturday morning breakfast or even an after school snack (my kids devoured them!) these little bites only take about 30 minutes to whip up! I hope you try them today!
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