Pumpkin Donut Holes

By srumbel

Ingredients

• 1 cup softened butter, divided
• 1 cup white sugar, divided
• 1/2 cup brown sugar
• 1 egg
• 1 teaspoon vanilla
• 1 can (15 ounces) pumpkin puree (not pie filling)
• 2 cups flour
• 1/2 teaspoon baking soda
• 3 teaspoons ground cinnamon, divided
• 1/2 teaspoon ground nutmeg

Details

Servings 30
Preparation time 10mins
Cooking time 27mins
Adapted from bunsinmyoven.com

Preparation

Step 1

Preheat oven to 350 degrees. Spray a mini muffin tin with non-stick cooking spray.

In the bowl of a stand mixer, beat together 1/2 cup of butter, 1/2 cup white sugar, and brown sugar until light and fluffy. Beat in the egg, vanilla, and pumpkin until well combined.

Gradually stir in the flour, baking soda, and 2 teaspoons of cinnamon.

Fill the muffin wells 2/3 full. Bake for 17 minutes or until a toothpick inserted in the center of a muffin comes out mostly clean. Do not overbake these as you're looking for a fudgy center.

Let cool for 10 minutes before removing the muffins from the tin.

Melt the remaining 1/2 cup of butter in a small bowl.

Stir together the remaining 1/2 cup of sugar and teaspoon of cinnamon and place in a second small bowl.

Dunk each muffin in the butter and then roll in the cinnamon sugar mixture to coat.