A few days ago I saw this post at Crumbs and Chaos and thought it was worth trying, especially since I had pumpkin left over from pumpkin pancakes a few days before. I must admit, I never even thought of making homemade donuts or donut holes before reading this recipe. I did make a few modifications and they turned out super yummy! I wish I'd been able to take as pretty of a picture as she did, but lets just be happy I got a picture before they devoured them!
2 cups whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
2 tablespoons of vegetable oil
1/4 cup apple sauce
1/2 cup brown sugar, packed
2 teaspoons vanilla
1 cup pumpkin puree
1/2 cup 1% milkFirst, mix your dry ingredients in a large bowl. Then mix in the wet ingredients using a mixer until well mixed. Bake at 350 for 10-12 minutes in a greased mini muffin pan (this made a bit over 3 dozen donuts).
While they are baking, mix together 2/3 cup sugar with 2 tablespoons of cinnamon, in a separate bowl, melt 1/4 cup of butter. Once baked, I popped the mini muffins out onto a cooling rack and began dipping them first in the butter and then coating in the cinnamon sugar mixture.
They were so yummy, I made one of the kids snap the picture since they were standing around eating them right off the plate as soon as they had their cinnamon sugar coating! Next time I will skip the vegetable oil completely and reduce the brown sugar, I tasted them without the cinnamon sugar coating and I think the sweetness really comes from coating, so all the brown sugar won't be missed.
Peace be with you,
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