Are you ready for Fall? I starting to get in that mood. Need a little fall treat? These baked pumpkin donut holes are exactly what you need! Pumpkin with cinnamon is always a great combination.
Place the following in a mixing bowl:
- 1/2 cup vegetable oil
- 3 large eggs
- 1 1/2 cups granulated sugar
- 1 1/2 cups pumpkin purée (canned pumpkin)
- 1 1/2 teaspoons pumpkin pie spice, or 3/4 teaspoon ground cinnamon plus a heaping 1/4 teaspoon each ground nutmeg and ground ginger
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons baking powder
Beat everything together until smooth.
Add 1 3/4 cups flour, stirring just until smooth.
Lightly grease your mini muffin pan. (You will have enough dough to fill the pan twice.) Fill each muffin hole about 3/4 full.
Bake the doughnuts at 350 degrees for 15 to 18 minutes, or until a toothpick inserted into the center of one comes out clean.
While the doughnuts are still warm (but no longer fragile), gently shake them in a bag with cinnamon-sugar. Or better yet, pumpkin-spice sugar, made by combining the pumpkin pie spice with cinnamon sugar.
Recipe shared from King Arthur Flour. They made the donuts, we made the donut holes.
Other Fall ideas you might like:
If you follow me on instagram, you probably saw my sneak peek of my new Fall table runner. It’s been a while since I’ve sewn anything, so this was a blast. It was nice and easy, but so cute at the same time.
Pattern can be found at All People Quilt. What I love about this pattern is that it would be easy to add more rows if you want it longer. I wanted mine a little bigger, so I added the 2 borders. The cream border is 3/4 inch wide (cut it 1 1/4 inches) and the plaid border is 1 1/2 inches (cut 2 inches).
I’m loving the Fall colors on my table. It’s perfect!