Written by Chris -
Let’s face it; doughnuts taste great! But I really haven’t met a healthy or healthier doughnut I’ve liked — until these Baked Pumpkin Doughnut Holes. My kids’ love for pumpkin bread helped inspire this recipe.
Last Halloween, I brought Baked Pumpkin Doughnut Holes to their classrooms for their Fall Harvest party. To my surprise (well, not really — it was sweet season after all), there were bakery doughnuts there, too. My immediate thought was that my doughnuts had no chance. I fully expected the container to come home full, or at least half full.
Guess what? Every single doughnut got eaten! Every. Single. One. I was so happy! I’m not one to squash indulgence; it has its place every now and again. But when there is an equally good tasting, healthier alternative, I say go for it.
Ingredients for 36 doughnut holes:
- Nonstick cooking spray
- 1 3/4 cups white whole-wheat flour or 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 2 large eggs
- 1/4 cup canola oil
- 1 cup packed light brown sugar
- 1 cup LIBBY’S® 100% Pure Pumpkin
- 1 cup Baker’s sugar (ultrafine pure cane sugar)
- 1 tablespoon ground cinnamon
- 2 to 4 tablespoons butter (melted (optional)
PREHEAT oven to 425° F. Lightly spray mini muffin tins with nonstick cooking spray.
WHISK flour, baking powder, 1 ½ teaspoons cinnamon and salt in large mixer bowl until combined.
WHISK eggs, oil, brown sugar and pumpkin in medium mixing bowl until well combined. Pour pumpkin mixture into flour mixture; stir until just combined. Fill each mini muffin cup with about 1 rounded tablespoon batter. A small cookie scoop works perfectly for scooping, as shown above!
BAKE for 9 to 10 minutes or until wooden pick inserted in center comes out clean (tops should be golden brown). Cool in pan on wire rack until cool enough to handle.
COMBINE Baker’s sugar and 1 tablespoon cinnamon in a pie plate or shallow bowl (or even a zip-top bag works well!). Brush or dip tops (or all sides) of doughnut holes in melted butter to lightly coat; roll in cinnamon-sugar mixture as shown above. There will be about ½ cup cinnamon-sugar mixture left which can be discarded. (For less fat and calories, skip the butter and just roll in cinnamon-sugar.)
ENJOY warm or at room temperature.
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