Pumpkin Donut Holes

Because it's fall and that means it's time for everything — and we do mean, everything — pumpkin spice flavored, we made baked pumpkin donut holes... without a donut pan for Cake Over Steak's Virtual Pumpkin Party. These soft and light donut holes are packed with flavor. And since they're baked not fried, they're great if you're looking for a slightly healthier fall snack (emphasis on the slight as you know, cinnamon sugar).


- 1 1/2 cups all purpose flour - 1/4 cup brown sugar - 1 1/2 tsp baking powder - 1/4 tsp salt - 1 tsp. pumpkin pie spice - 1 large egg - 3/4 cup pumpkin puree - 1 tsp vanilla extract - 1/2 cup whole milk - 2 tbsp unsalted butter, melted


- Preheat oven to 375° F. Grease mini muffin tin. Set aside. - Whisk flour, brown sugar, baking powder, salt, and pumpkin pie spice together in medium bowl. Set aside. - Beat egg in medium bowl. Add milk, pumpkin puree, and vanilla extract. Whisk until fully combined.

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