Created by: Nicole Leggio, Cooking for Keeps
Is there anything more fall than pumpkin? And is there anything more delicious than a doughnut? These baked pumpkin doughnuts make for a fantastic fall treat.
- 1 ¼ cup all-purpose flour
- ¾ tsp. baking powder
- ¼ tsp. salt
- 2 ¼ tsp. cinnamon, divided
- Pinch of ground nutmeg
- Pinch of ground allspice
- 1 cup sugar, divided
- 1 large egg
- ½ tsp. vanilla extract
- 4 Tbsp. unsalted butter, 2 Tbsp. melted for batter and 2 Tbsp. solid
- ¼ cup + 1 Tbsp. whole milk
- 1/3 cup + 1 Tbsp. pumpkin puree
- Preheat oven to 350°F. Spray two mini cupcake pans with non-stick cooking spray.
- In a medium bowl, whisk together flour, baking powder, salt, ¼ teaspoon cinnamon, nutmeg, allspice and ½ cup sugar.
- In a liquid measuring cup, whisk together egg, vanilla, 2 tablespoons melted butter, milk and pumpkin puree. Add liquid ingredients to the dry ingredients and mix just until combined.
- Using a tablespoon ice cream scoop, scoop equal parts of batter into each cupcake tin. Bake for 10-12 minutes or until a wooden toothpick comes out with a few crumbs attached. Cool.
- While doughnuts bake, melt butter in a small non-stick pan over a medium-high heat. Once butter begins to brown, swirl pan. Swirl until butter smells nutty and is a deep golden brown.
- Mix remaining cinnamon and sugar together in a small bowl. Once doughnuts have cooled, toss in melted brown butter, then toss in cinnamon sugar.
This recipe makes 18 doughnut holes, but you may want to make a double batch, because they could just disappear before your eyes!