Pumpkin Muffin Doughnut Holes

While Pumpkin Muffin Doughnut Holes is a long name for a recipe, I like to know what I am dealing with from the beginning. It is fall and so I am making a lot of pumpkin foods lately. I have been wanting to try these for a while but never got around to it until today. As I ate them I was wondering why I had waited so long. These were AMAZING! They were so delicious that I couldn't stop myself before I ate *six* of them. They definitely satisfied my doughnut craving and were so much easier than doughnuts - no deep frying!

I adapted the recipe from here. Sorry for the weird measurements again. I halved the recipe and still easily got 2 dozen doughnut holes.

Ingredients:

Scant 3/4 C Flour

1 tsp Baking Powder

1/4 tsp Salt

1/4 tsp Cinnamon

1/8 tsp Nutmeg

1/4 tsp Allspice

1/6 C Vegetable Oil

1/4 C  Brown Sugar

1/2 Egg

1/2 tsp Pure Vanilla Extract

scant 1/2 C canned Plain Pumpkin Puree

1/4 cup Milk

Cinnamon Sugar Coating:

3-4 Tbs melted butter

1/4 C of cinnamon sugar mixture

Directions:

In a medium bowl stir together first six ingredients. In a larger bowl, whisk oil, brown sugar, egg, vanilla, pumpkin and milk until smooth. Pour dry ingredients into the wet ingredients and stir until just mixed. Spoon into a greased mini-muffin tin. Cook at 350 for 10-12 minutes or until toothpick inserted in muffin comes out clean.

Let rest two minutes before dipping.

While the muffins are baking, melt your butter in one bowl and create a cinnamon sugar mix in another. When the muffins are cool enough to handle, dip in butter and then in cinnamon sugar mix to coat. 

I did some calculations and each muffin is about 40 calories if you don't dip them. If you dip them (and I highly recommend you do) you are looking at closer to 60 calories a piece. So go ahead, eat a couple!