Pumpkin Cinnamon Treats (Print Version)
# Ingredients:
01 -
2 cups all-purpose flour, regular or gluten-free.
02 -
1 teaspoon baking soda.
03 -
1 ½ teaspoons baking powder.
04 -
1 ½ teaspoons pumpkin pie spice.
05 -
¾ cup pumpkin puree.
06 -
1 cup milk (use regular or plant-based).
07 -
¼ cup butter, melted (can be regular or vegan).
08 -
1 cup cane sugar.
09 -
1 teaspoon vanilla extract.
10 -
½ cup cane sugar for coating.
11 -
2 teaspoons cinnamon for coating.
12 -
3 tablespoons maple syrup for the dip.
13 -
1 tablespoon melted butter for the dip (regular or vegan).
# Instructions:
01 -
Turn the oven on to 350°F. Use non-stick spray to coat silicone molds for donut holes.
02 -
Stir together the pumpkin puree, milk, melted butter, sugar, vanilla, pumpkin spice, baking soda, and baking powder in a big bowl.
03 -
Slowly add the flour to the wet mix. Combine everything until it's a smooth, pumpkin-flavored mixture.
04 -
Scoop the batter into the donut molds, filling enough for 50 donut holes. Bake for 20-25 minutes, or until they're cooked all the way through.
05 -
As the donut holes bake, stir the cinnamon together with the sugar for the coating.
06 -
After they're baked and warm, gently roll the donut holes in the cinnamon-sugar mixture.
07 -
Optional: For a sweet dip, mix the maple syrup with melted butter and serve warm alongside the donut holes.
# Notes:
01 -
They taste best fresh from the oven but can be kept in an airtight container for up to 2 days.
02 -
The maple butter dip is great for an extra sweet touch, especially for parties or gatherings.