Cinnamon Sugar Pumpkin Muffins... or Donut Holes...

I found this recipe a while ago and have been dying to try it.  Baked Pumpkin Donut Holes, who wouldn't want to try them?  The recipe looked fool-proof too.  Most doughnut recipes I tend to shy away from because they look labor intensive and well, I just haven't stepped up my game yet.  These looked as easy as... muffins.  And it turns out, mine came out as muffins!  I'm still not actually sure what I did wrong with the recipe besides the fact that I used a normal muffin pan instead of a mini muffin pan.  But I still can't imagine how they were supposed to come out round because the dough isn't strong enough to hold it's shape while in the oven.  I could be wrong, maybe the mini muffin pan works wonders, I guess I won't know until I try.  But besides the shape, the taste is amazing!  They're a perfect fall treat with a great pumpkin flavor.  Since mine turned out muffin shaped, I passed them off as muffins and everyone seemed to love them!  I brought them to the teacher's lounge at the school I intern at and even had someone ask for the recipe.  So make them however you want, doughnuts, muffins, as long as it holds it's taste!  This taught me a good lesson in how to not get frustrated when a food experiment goes wrong, and learn to be creative.  Something that doesn't turn out just right might still serve the same purpose!  Enjoy!

Yield: 24 donut holes (mini muffins)

Cook Time: 10-12 minutes

ingredients:

For the Donuts:
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 canola oil
1/2 cup light brown sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup canned plain pumpkin (not pumpkin pie filling)
1/2 cup milk

For the Coating:
4 tablespoons unsalted butter, melted
2/3 cup granulated sugar
2 tablespoons cinnamon

directions:

1. Preheat oven 350°F. Spray a 24-cup mini muffin tin with baking spray and set aside.

2. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, allspice, and 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.

3. Divide batter evenly among muffin cups. Bake for 10-12 minutes or until a toothpick comes out clean.

4. While the donuts/muffins bake, melt butter in one bowl and combine granulated sugar and cinnamon in another bowl. Remove donuts/muffins from oven and cool for 2 minutes. Dip each donut/muffin in melted butter, then roll in cinnamon sugar to coat. Serve donuts/muffins warm or at room temperature.

Adapted from Two Peas and Their Pod