Ingredients:

  • 1 ½ cups (190g) all-purpose flour
  • 1 tbsp (8g) pumpkin pie spice
  • 1 tsp (5g) baking powder
  • ½ tsp (3g) salt
  • ½ cup (115g) pumpkin puree
  • 1/3 cup (65g) brown sugar, packed
  • 1 large (50g) egg, room temperature
  • 2 tbsp (30ml) melted unsalted butter
  • 1 tsp (5ml) vanilla extract
  • ¼ cup (50g) granulated sugar
  • 1 tbsp (8g) ground cinnamon
  • Pinch (1g) salt

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease your mini muffin tin or silicone mold thoroughly with non-stick spray.
  2. In a medium bowl, whisk together the all-purpose flour, pumpkin pie spice, baking powder, and salt until no clumps remain.
  3. In a large bowl, beat the pumpkin puree, brown sugar, egg, melted butter, and vanilla until smooth and velvety.
  4. Gradually fold the dry ingredients into the wet ingredients using a spatula. Stir only until just combined to avoid over-working the dough.
  5. Spoon the batter into the molds, filling each about 3/4 full.
  6. Bake for 12–15 minutes, or until the edges are slightly golden and a toothpick inserted into the center comes out clean.
  7. Allow the donuts to cool in the pan for 5 minutes, then transfer them to a wire rack.
  8. While still warm, drop the donut holes into a bag or bowl containing the granulated sugar, ground cinnamon, and pinch of salt. Shake gently to coat.