Pumpkin Donut Holes

INGREDIENTS

Donut Holes

• 1¾ cup all-purpose flour

• 2 tsp baking powder

• 1 tsp Korintje Cinnamon or ground cinnamon

• 1 tsp Cinnamon Plus® or pumpkin pie spice

• ½ tsp salt

• ¾ cup solid pack pumpkin (not pumpkin pie filling)

• ½ cup packed brown sugar

• ½ cup milk

• ⅓ cup canola or avocado oil

• 1 egg

• ½ tsp Double-Strength Pure Vanilla Extract or 1 tsp vanilla extract

• Oil for brushing

Coating

• ⅔ cup granulated sugar

• 1-2 tbsp Korintje Cinnamon or ground cinnamon

• 6 tbsp unsalted butter, melted

DIRECTIONS

1. Preheat the oven to 350°F.

2. In a large mixing bowl, mix the flour, baking powder, Korintje Cinnamon, Cinnamon Plus®, and salt.

3. In a medium mixing bowl, whisk together the pumpkin, brown sugar, milk, oil, egg, and vanilla until smooth.

4. Add the pumpkin mixture to the dry ingredients and stir until smooth.

5. Brush the Donut Hole Pan with oil. Use a Medium Scoop to evenly distribute the batter among the wells. Bake for 10–12 minutes, until a toothpick inserted into each of the donuts comes out clean.

6. While the donut holes are baking, mix the sugar and Korintje Cinnamon to make the coating.

7. Once donut holes are done, let them cool for 2 minutes, then dunk each donut hole into the melted butter and roll in the cinnamon-sugar mixture.

Yield:

• 12 servings

Nutrients per serving: U.S. nutrients per serving (2 donut holes): Calories 270, Total Fat 13 g, Saturated Fat 4.5 g, Cholesterol 30 mg, Sodium 190 mg, Carbohydrate 37 g, Fiber 2 g, Sugars 21 g (includes 20 g added sugar), Protein 3 g Chefie Stephie Tips: Want a quick breakfast or snack? Freeze the donut holes before you coat them. Then thaw them out in the microwave and then coat for a fresh-baked taste.

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