Oh, I've got CARDS to share but this recipe is JUST too good to wait one more day! Now before you go and start getting the impression that I'm a epicurean or a granola, I'm going to add my disclaimer. I LOVE junk food and I will eat JUST about anything but with Ella's food dye allergy, I've had to cut WAY back on the processed store bought foods and we've had to evolve into the Home Cookin' Granola Wanna Be's. So yes, I'm basically lazy at heart and would have probably settled for store-bought and all the overly processed saturated unhealthy fats that go with it…all that before Ella. Now….I'm forced to be healthier and with it find some YUMMY more healthy junk food. Pumpkin is a vegetable, right? I've got LOTS of them in the garden, right? And if I use pumpkin from the garden, that takes it up a notch higher on the healthy scale, right? I knew you'd agree!
These were fast and VERY VERY good. I found them on Craving Chronicles. Enjoy your Whatever Wednesday Recipe.
Baked Pumpkin Spice Donut Holes
Adapted from Tasty Kitchen
Makes 20-24 mini muffins
Don’t worry – you don’t actually use the whole stick of butter for the coating, it just makes it easier to dip the muffins. If you’re looking for a somewhat lighter treat, skip the coating – the muffins are moist and pumpkin packed all on their own. These are best dipped and coated the same day you are going to eat them, otherwise the coating tends to get soggy. (Sarah here….Nah, they are still VERY tasty on Day two, if they even get to Day 2!)
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoons cinnamon
1/2 teaspoons nutmeg
1/2 teaspoon allspice
1/8 teaspoons ground cloves
1/3 cup vegetable oil
1/2 cup brown sugar
1 teaspoon vanilla extract
3/4 cup canned plain pumpkin (not pumpkin pie filling)
1/2 cup low-fat milk
1 stick of unsalted butter, melted
2/3 cup granulated sugar
2 tablespoons cinnamon
Preheat oven 350°F. Spray each cup in a 24-cup mini muffin tin with baking spray or butter generously.
In a medium bowl, whisk together flour, baking powder, salt and spices (through 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 mix until just combined – do not over mix!
Divide batter evenly among muffin cups. (Using a 2-tablespoon scoop will ensure uniform size.) Bake at 350°F for 10-12 minutes or until a toothpick comes out clean.
While the muffins bake, 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.