Pumpkin Donut Holes (Print Version)

# Ingredients:

01 - 1/2 teaspoon salt.
02 - 1/2 teaspoon ground nutmeg.
03 - 1 teaspoon vanilla extract.
04 - 2 teaspoons baking powder.
05 - 1/2 teaspoon ground cinnamon.
06 - 3/4 cup pumpkin puree.
07 - 4 tablespoons melted unsalted butter.
08 - 1 large egg.
09 - 1/3 cup canola oil.
10 - 1/2 cup brown sugar.
11 - 1/8 teaspoon ground cloves.
12 - 1/2 cup milk.
13 - 1/2 teaspoon ground allspice.
14 - 1 3/4 cups all-purpose flour.
15 - Coating: 2/3 cup sugar.
16 - Coating: 2 tablespoons ground cinnamon.

# Instructions:

01 - Set your oven to 350°F. Grease a mini muffin tin.
02 - Stir together flour, salt, spices, and baking powder in a bowl.
03 - Whisk the pumpkin, milk, sugar, oil, egg, and vanilla until smooth.
04 - Pour the wet mix into the dry mix. Gently stir until it's just combined.
05 - Fill the muffin pan with the batter. Bake 10-12 minutes. A toothpick should come out clean.
06 - Let cool for 2 minutes. Blend cinnamon and sugar for coating. Dip warm donuts into butter, then roll in the mixture. Cool them on a rack.

# Notes:

01 - Tastes best the day you make them. Coating can soften if stored.
02 - Swap spices for pumpkin pie spice mix if you'd like.
03 - Using the oven is simpler than frying.

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