Pumpkin Spice Donut Holes

I know, it's another donut hole recipe.  I can't help it!  I'm addicted to the darn things.  They are just so easy to make in delicious fall flavors.  At least I have finished up with the apple recipes and moved on to pumpkin.  That's progress, right?  :)

Pumpkin Spice Donut Holes

adapted from Craving Chronicles

Donuts:

1 3/4 cups All-Purpose Flour

2 teaspoons Baking Powder

1/2 teaspoon Salt

1/2 teaspoons Saigon Cinnamon

1/2 teaspoons Nutmeg

1/2 teaspoon Allspice

1/8 teaspoons Ground Cloves

1/3 cup Vegetable Oil

1/2 cup packed Brown Sugar

1 Egg

1 teaspoon Pure Vanilla Extract

3/4 cup canned Plain Pumpkin Puree

1/2 cup Milk

Cinnamon Sugar Coating:1/2 cup Butter, melted

2/3 cup Granulated Sugar

2 Tablespoons Saigon Cinnamon

Directions

Preheat oven 350°F. Spray each cup of a mini muffin tin with cooking spray.

In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, allspice, and cloves. In a separate, large bowl whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until smooth. Add dry ingredients to wet ingredients and stir until just combined.

Use a two tablespoon cookie scoop to divide batter among muffin cups until they are about 2/3 full.  Bake at 350°F for 10-12 minutes or until a toothpick inserted in the center comes out clean.

Meanwhile, melt butter in one bowl and combine granulated sugar and cinnamon in another bowl. Remove muffins from oven and cool for 2 minutes, or until just cool enough to handle. Dip each muffin in melted butter, then roll in cinnamon sugar to coat.

Makes About 3 Dozen

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