An orange and yellow can of 100% Pure Pumpkin with a slice of pumpkin pie on a silver serving spatula.
LIBBY'S® 100% Pure Pumpkin
Making one pie? Use our 15oz
  • 1 ¾ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 cup Libby’s® 100% Pure Pumpkin
  • 1/2 cup milk
  • ½ cup packed light brown sugar
  • ¼ cup canola oil or melted coconut oil
  • 1 large egg
  • 2/3 cup ultrafine pure cane sugar
  • 1 tablespoon ground cinnamon
  • 2 to 4 tablespoons butter, melted
Step 1
Lightly spray mini muffin tins with nonstick cooking spray.
Step 2
Whisk flour, baking powder, 1 teaspoon cinnamon, pumpkin pie spice and salt in large mixing bowl until combined.
Step 3
Whisk pumpkin, milk, brown sugar, oil and egg in medium mixing bowl until well combined.
Step 4
Pour pumpkin mixture into flour mixture; stir until just combined.
Step 5
Fill each mini muffin cup with about 1 rounded tablespoon batter, filling half full.
Step 6
Bake at 350° F for 10 to 12 minutes or until golden brown and wooden pick inserted in muffin comes out clean.
Step 7
Combine ultrafine sugar and 1 tablespoon cinnamon in a shallow bowl.
Step 8
Brush or dip tops and side of donut holes in melted butter to lightly coat; roll in cinnamon-sugar. Discard leftover cinnamon-sugar.
Serving Information
This recipe makes 18 servings, 2 donut holes per serving.