Cinnamon-Sugar Spiced Pumpkin “Donut Holes”

Pumpkin Donut Holes Bottom Text

ALL THINGS YES.

These are bleeping awesome. And delicious. And easy. And pumpkin-y. And autumn-y. And cinnamon-sugar-y. Ok, I think you get the point.

So my darling, wonderful, incredible husband took me to David Jones (a department store downtown) this past weekend and surprised me with their “International Foods” section which, low and behold, sells LIBBY’S CANNED PUMPKIN. It’s the number one essential ingredient in all things fall and now I have some. And for only $10 a can… woof. Expat problems.

Naturally, since then, I’ve been dreaming up and internet-hunting for every possible pumpkin dish I can think of to put my overpriced pumpkin to good use. I’ve come up with a list of about 50 baked goods alone, but let’s just start with one. These baked cinnamon-sugar spiced fake-me-out donut holes. Oh yes.

Look at how delicious they are!!!

Pumpkin Donut Holes Aerial

Here goes…

INGREDIENTS: 

DRY

1 3/4 cup All-Purpose Flour 

1/2 tsp Cinnamon

1/2 tsp Nutmeg

1/2 tsp Allspice 

1/4 tsp Cloves (ground!)

2 tsp Baking Powder

3/4 tsp Salt

WET

3/4 cup Libby’s Canned Pumpkin (100% pure, not the pie filling)

1/2 cup Milk 

1/2 cup Brown Sugar

1/3 cup Coconut Oil (melted) (canola can be substituted)

1 large Egg

1 tsp Vanilla Extract 

TOPPING

2/3 cup White Sugar

2 Tbsp Cinnamon

6 Tbsp Butter (salted preferrably)

***Note: If you can get your hands on Pumpkin Pie Spice, you can simply sub that in for the cinnamon, clove, nutmeg and allspice in the dry mix. Just make sure you use 2 teaspoons full. And don’t forget you need cinnamon anyway for the coating.

Pumpkin Donut Holes Ingredients

EQUIPMENT: 

Mini Muffin Pan

Large Mixing Bowl (for dry ingredients)

Small Mixing Bowl (for wet ingredients)

Cooling Rack

Self Control (ha, AS IF!!)

Ok so start by whacking on your oven to 350F / 175c and line your mini-muffin wells with a bit of coconut oil or cooking spray. Don’t skip this or your baked goods will be mangled and sad-looking.

Mix your dry ingredients in the large mixing bowl, making sure to mix thoroughly. A stray clump of ground clove in your donut hole is never fun.

Pumpkin Donut Hole Dry Ingredients

Now whisk up your egg in the small bowl, then add the rest of the wet ingredients and whisk thoroughly again. This is especially important when using melted coconut oil since it puts up more of a fight against being mixed into other ingredients.

Pumpkin Donut Hole Wet Ingredients

Now fold the wet mix into the bowl of dry mix, stirring just enough to incorpate the two.

Pumpkin Donut Hole Mixing Pumpkin Donut Hole Mix

Now divide the batter into your mini muffin wells in even quantities. Matchy-matchy is the motto for baking. I used almost a tablespoon per well. Just make sure the wells are no more than 2/3 -3/4 full, otherwise your mock donut holes will give themselves away as mini-muffins in disguise.

Pumpkin Donut Hole Spooned

When they come out of the oven you want them nice and small and as round as the pan will allow:

Pumpkin Donut Holes Baked

Let cool on in the pan or on a cooling rack for about 5 minutes while you prepare your coating.

IMPORTANT: If you do not plan to consume these today, wait to coat them. They begin to get soggy (still damn delicious though) after a few hours, so either work in batches or torture yourself and hold off till right before you need them. You do need them, by the way.

Pop your butter in the microwave to melt it (about 30 seconds), while mixing your cinnamon and sugar in a shallow bowl that’s conducive to rolling donut holes in.

Working one at a time, coat your “donut holes” in the melted butter, then roll in the cinnamon sugar to coat evenly. Place the coated treasures onto a cooling rack to cool another 5-10 minutes.

Pumpkin Donut Holes Cooling

While you’re waiting pour yourself some milk and stare at the clock anxiously until it’s time to dig in. This last step makes them taste even better I think.

Pumpkin Donut Holes Australia

Cheers!

Recipe adapted from The Craving Chronicles

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