Photographed by: Ren Fuller

PUMPKIN DONUT HOLES

PUMPKIN DONUT HOLES

The unstoppable pumpkin muffins are topped with the beauty of cinnamon sugar! Ready for breakfast, lunch + dinner!

Can you get these for breakfast? Yes. Lunch? Yes. For dinner? Yes, yes, yes.

You can find these bad guys in every meal.
They are wonderfully moist and pale enough to match the outer layer of cinnamon sugar.

But be careful, the size of the bite makes these donuts VERY dangerous.

PITCHES OF PITCHES
Show:
24 AMUFUFU

preparation time:
20 MINUTES

cooking time:
15 MINUTES

full time:
35 MINUTES

The unstoppable pumpkin muffins are topped with the beauty of cinnamon sugar! Ready for breakfast, lunch + dinner!
INGREDIENTS:
1 3/4 cups of whole wheat flour
1/2 teaspoon cinnamon ground
1/2 teaspoon ground nutmeg
1/2 teaspoon minced allspice
1/8 teaspoon cloves in the ground
2 teaspoons baking powder
1/2 teaspoon of salt
3/4 cup puree pumpkin
1/2 cup milk
1/2 cup brown sugar
1/3 cup canola oil
1 large egg
1 teaspoon vanilla extract
BECAUSE OF CINNAMON SUGAR
2 tablespoons ground cinnamon
2/3 cup sugar
4 tablespoons unsalted butter, melted


DIRECTIONS:
Preheat the oven to 350 degrees F. Heat oil slightly in a small muffin pan or coat with a non-stick spray.
In a giant bowl, mix flour, cinnamon, nutmeg, allspice, cloves, leaven and salt.
in a very large glass cup or alternative bowl, combine pumpkin puree, milk, brown sugar, canola oil, egg and vanilla.
Pour the mixture over the dry ingredients and fold in using a rubber spatula until wet.
Sprinkle the dough evenly on the muffin tray.
Put in the oven and bake for 10-12 minutes, or until the centered filter comes out clean.


To make cinnamon sugar, mix cinnamon with sugar.
When the muffins are done, cool for 2 minutes and dip each muffin in melted butter and add to the cinnamon-sugar mixture.
Allow to cool in the phone storage area.

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