Pumpkin Donut Holes with Cinnamon Sugar by Jessie Sheehan
We're welcoming Jessie Sheehan back to our website. Here's a great recipe for Halloween and beyond to the holidays.
"...regardless of how they look, they really are unbelievably tender and moist and delicious; with just enough pumpkin flavor cut with just enough cinnamon and sugar to be just enough perfect."
For more details about the recipe on Jessie's website...CLICK HERE!
Ingredients
- 2 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon fine sea salt
- 1 1/4 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 2/3 cup vegetable oil
- 1 cup granulated sugar
- 2/3 cup light brown sugar
- 1 1/4 teaspoons pure vanilla extract
- 2 eggs
- 1 egg yolk
- 1 1/4 cups pumpkin puree about 2/3 of a 15 ounce can
- For the cinnamon sugar coating:
- 1 cup granulated sugar
- 1 Tbsp cinnamon
- 1 stick unsalted butter melted
Instructions
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Preheat the oven to 350°F and grease a 24-cup mini-muffin pan with cooking spay or softened butter.
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Whisk the flour, baking powder, baking soda, salt, and spices in a medium-sized bowl.
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Place the oil, granulated sugar, brown sugar, and vanilla in a large bowl. Whisk to combine.
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Add the eggs and yolk, one at a time, and continue whisking until smooth. Add the pumpkin and whisk again.
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Add the dry ingredients to the wet, and using a rubber spatula, gently fold to combine. Do not over mix.
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Evenly fill each cavity in the mini muffin tin with a tablespoon and a half of batter.
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Bake for about 10 to 12 minutes, rotating the pan at the halfway mark, until a toothpick inserted in the center of one of the donuts in the center of the pan comes out clean.
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While the donuts bake, make the cinnamon sugar coating. Whisk the sugar and cinnamon together in a small bowl with some depth. Place the melted butter in another small bowl.
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Once the donut holes have cooled enough to handle, but are still quite warm, remove them from the pan and begin dipping them one at a time in the bowl of butter and then rolling them in the cinnamon sugar.
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Transfer the coated holes to a wire rack. Serve immediately.
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The donuts are best eaten the day they are made, but will last a day, or so, on the counter wrapped in plastic wrap. They also freeze beautifully: once they are at room temperature, place them into the freezer on a cookie sheet. Once frozen, transfer them to zippered plastic bag and keep in the freezer for up to a month. Let them come to room temp before serving.
reprinted with permission of Jessie Sheehan
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