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Baked Pumpkin Donut Holes

LIBBY'S®
Baked Pumpkin Donut Holes
Level
Intermediate
Prep 
15 min
Cook 
10 min
Servings
18 servings
KEY INGREDIENTS
An orange and yellow can of 100% Pure Pumpkin with a slice of pumpkin pie on a silver serving spatula.
100% PURE PUMPKIN
LIBBY'S® 100% Pure Pumpkin
Making one pie? Use our 15oz
INGREDIENTS
  • 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

MAKE IT

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.

TIPS

Serving Information

This recipe makes 18 servings, 2 donut holes per serving.

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