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