Ingredients:

  • 1.5 cups all-purpose flour
  • 0.5 cup brown sugar, packed
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.25 tsp ground cloves
  • 0.25 tsp salt
  • 0.5 cup pumpkin puree
  • 1 large egg
  • 2 tbsp unsalted butter, melted
  • 1 tsp vanilla extract
  • 0.25 cup granulated sugar
  • 1 tbsp ground cinnamon
  • 2 tbsp unsalted butter, melted

Instructions:

  1. Preheat oven to 350°F (175°C) and grease a mini muffin pan or donut hole pan thoroughly.
  2. In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
  3. In a medium bowl, beat the pumpkin puree, egg, melted butter, and vanilla extract until smooth.
  4. Gently fold the wet ingredients into the dry ingredients until just combined; do not overmix.
  5. Spoon or pipe the batter into the prepared pan cavities, filling each about 3/4 full.
  6. Bake for 10–12 minutes until edges are set and a toothpick comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack.
  7. Whisk together the granulated sugar and cinnamon in a small bowl.
  8. While donut holes are still warm, dip each one into melted butter, then immediately roll in the cinnamon sugar mixture.