Nothing says Fall like the classic combination of pumpkin and cinnamon. This got me thinking that I needed to try out a new pumpkin recipe, so I made Baked Pumpkin Donut Holes (twice!)
For Donuts:
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/3 cup unsweetened applesauce
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
3/4 cup canned plain pumpkin (not pumpkin pie filling)
1/2 cup skim milk
For Coating:
1/2 cup powdered sugar
1 tablespoon cinnamon
OR
1/2 stick of unsalted butter, melted
2/3 cup granulated sugar
2 tablespoons cinnamon
Preheat oven 350°F. Spray each cup in a 24-cup mini muffin tin with baking spray.
In a medium bowl, whisk together flour, baking powder, salt and cinnamon. In a separate, large bowl whisk together applesauce, brown sugar, egg, vanilla, pumpkin and milk until smooth. Add dry ingredients to wet ingredients and mix until just combined.
Divide batter evenly among muffin cups. (I used a 2-tablespoon scoop will ensure uniform size.) (I also put some batter in a piping bag and made mini-donuts. Bake at 350°F for 12 minutes or until a toothpick comes out clean.
While the muffins bake, mix powdered sugar and cinnamon OR melt butter in one bowl and combine granulated sugar and cinnamon in another bowl.
Remove muffins from oven and cool for 2 minutes. Sift powdered sugar over the donut holes or dip each hole in melted butter, then roll in cinnamon sugar to coat.
