Recipe Source: The Craving Chronicles
Fall came to Colorado in a heck of a hurry this week. Last Saturday we were hitting up the Birthday party circuit in 90 degree summer weather; Monday we were wearing sweaters, trapped inside due to a massive hail & rain storm...a storm that continued for the past 5 days and flooded a good part of the state...
So, I am officially calling it Fall. Add to it that Starbucks is already making millions of Pumpkin Spice Lattes and it's really official. Fall is here.
And what is more quintessential fall than baking? Baking with Pumpkin! (Thank you Starbucks, for glorifying the big, bright fruit (vegetable?!) to unusual heights.)
Hold on to your hats, folks, because these little suckers are GOOD. You probably already know that I have an infatuation with donuts. Well these little "donut holes" are just as mouth-watering and addictingly good as their circular cousin. (Not true donut holes, these are made in mini muffin tins so they're a bit obsure-shaped but who cares.) They're bite size and melt in your mouth. You should definitely make these when you're having company. A lot of company. Because the recipe makes a ton and you're gonna want to eat every.single.one.
This recipe is also great to whip up with the help of your Little Sous Chef, just make sure they're properly covered because it can get messy with the bag-shaking fun they'll undoubtedly want to be in charge of.
So, I am officially calling it Fall. Add to it that Starbucks is already making millions of Pumpkin Spice Lattes and it's really official. Fall is here.
And what is more quintessential fall than baking? Baking with Pumpkin! (Thank you Starbucks, for glorifying the big, bright fruit (vegetable?!) to unusual heights.)
Hold on to your hats, folks, because these little suckers are GOOD. You probably already know that I have an infatuation with donuts. Well these little "donut holes" are just as mouth-watering and addictingly good as their circular cousin. (Not true donut holes, these are made in mini muffin tins so they're a bit obsure-shaped but who cares.) They're bite size and melt in your mouth. You should definitely make these when you're having company. A lot of company. Because the recipe makes a ton and you're gonna want to eat every.single.one.
This recipe is also great to whip up with the help of your Little Sous Chef, just make sure they're properly covered because it can get messy with the bag-shaking fun they'll undoubtedly want to be in charge of.
Here's what you need:
MATERIALS::1 Children's Apron Mini-Muffin Tin 1 Plastic Ziplock Bag (1 Gallon size)  | INGREDIENTS::1 3/4 Cup Flour 2 tsp. Baking Powder 1/2 tsp. Salt 1/2 tsp. Cinnamon 1/2 tsp. Nutmeg 1/2 tsp. Allspice 1/8 tsp. Ground Cloves 1/3 Cup Canola Oil (we used Applesauce) 1/2 Cup Brown Sugar 1 Egg 1 tsp. Vanilla Extract 3/4 C Canned Plain Pumpkin (we used frozen pumpkin puree from garden pumpkins) 1/2 Cup Milk (we used Almond Milk) For Coating: 1 stick Margarine, melted 2/3 Cup Granulated Sugar 2 Tbsp. Cinnamon |
1. Preheat oven to 350 degrees. Coat each cup in a 24-cup mini muffin tin with baking spray or grease generously.
2. KIDS Job: In a medium bowl, whisk together flour, baking powder, salt and spices. In a separate 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. Spoon 1 tablespoon of batter into each muffin cup. Bake at 350 degrees for 10 minutes or until a toothpick comes out clean.
4. While the donut holes bake, melt margarine in one bowl and combine granulated sugar and cinnamon in a large Ziplock-style bag. Remove donuts from oven and cool for 2 minutes, or until just cool enough to handle. Dip each cooled donut hole in melted margarine, then pop into the bag of cinnamon & sugar.
KIDS JOB: Close the bag tight and shake it until donut holes are well coated.
Repeat steps with remaining batter.
Makes approximately 4 dozen donut holes.
2. KIDS Job: In a medium bowl, whisk together flour, baking powder, salt and spices. In a separate 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. Spoon 1 tablespoon of batter into each muffin cup. Bake at 350 degrees for 10 minutes or until a toothpick comes out clean.
4. While the donut holes bake, melt margarine in one bowl and combine granulated sugar and cinnamon in a large Ziplock-style bag. Remove donuts from oven and cool for 2 minutes, or until just cool enough to handle. Dip each cooled donut hole in melted margarine, then pop into the bag of cinnamon & sugar.
KIDS JOB: Close the bag tight and shake it until donut holes are well coated.
Repeat steps with remaining batter.
Makes approximately 4 dozen donut holes.
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Happy Fall, everyone!
To all my fellow Coloradoans, I hope you (& your homes) stay safe & dry this weekend.
To all my fellow Coloradoans, I hope you (& your homes) stay safe & dry this weekend.
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