Pumpkin Donut Holes with Cinnamon Sugar by Jessie Sheehan

• Preheat the oven to 350°F and grease a 24-cup mini-muffin pan with cooking spay or softened butter.
• Whisk the flour, baking powder, baking soda, salt, and spices in a medium-sized bowl.
• Place the oil, granulated sugar, brown sugar, and vanilla in a large bowl. Whisk to combine.
• Add the eggs and yolk, one at a time, and continue whisking until smooth. Add the pumpkin and whisk again.
• Add the dry ingredients to the wet, and using a rubber spatula, gently fold to combine. Do not over mix.
• Evenly fill each cavity in the mini muffin tin with a tablespoon and a half of batter.
• 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.
• 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.
• 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.
• Transfer the coated holes to a wire rack. Serve immediately.
• 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