Pumpkin Donut Holes-BAKED!

Oh yes, these little cuties are baked NOT fried! As you might already know I love all things pumpkin, and these were a snap to make with a pop of warm pumpkin that I love so much! You bake these is mini muffin tins, then I would just do the cinnamon sugar roll when we were ready to eat them up. Try a batch today, you will NOT miss the fry!

some one is eyeballing the donut holes......

From The Craving Chronicles

For the Donut Holes:
1 3/4 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/8 teaspoon ground cloves
1/3 cup vegetable oil
1/2 cup brown sugar
1 egg
1 teaspoon vanilla
3/4 cup canned pumpkin
1/2 cup low-fat milk

For the Cinnamon Coating:
1/2 stick of unsalted butter, melted
1/3 cup granulated sugar
1 tablespoon cinnamon

Preheat oven to 350*, grease a 24-cup mini muffin tin

In a small mixing bowl, whisk together the flour,baking powder, salt, cinnamon, nutmeg, allspice, and cloves. In another large bowl , combine the oil, brown sugar, egg, vanilla, pumpkin and milk until smooth. Add the dry ingredients to the wet and stir until just combined, don't over mix!!

Divide the batter into the muffin tin. Bake for 10-12 mins or until toothpick comes out clean.

Remove the muffins from oven and allow to cool for a few mins. With the melted butter in one bowl and the sugar/cinnamon mixture in the other, dip each muffin in butter then roll in cinnamon sugar to coat. Serve right away!