Pumpkin Spice Donuts Yields 27 1. 1 ¾ cup all-purpose flour 2. 2 teaspoons baking powder 3. ½ teaspoon salt 4. ½ teaspoon cinnamon 5. ½ teaspoon nutmeg 6. ½ teaspoon allspice 7. 1/8 teaspoon ground cloves 8. 1/3 cup vegetable oil 9. ½ cup brown sugar 10. 1 egg 11. 1 teaspoon vanilla extract 12. ¾ cup pure pumpkin – not pumpkin pie filling 13. ½ cup milk – I prefer fat free milk What you’ll need for the sugary coating 1. 6 tablespoons to 1 cup of melted butter 2. 2/3 cup sugar 3. 2 tablespoons cinnamon Instructions 1. First, preheat your oven to 350F, and generously spray a mini muffin tin with baking spray. 2. In a bowl, combine the 1 ¾ cup flour, 2 teaspoons baking soda, ½ teaspoon salt, ½ teaspoon cinnamon, ½ teaspoon nutmeg, ½ teaspoon allspice, and 1/8 teaspoon ground cloves. Whisk well and set to the side. 3. In a larger bowl, whisk together the 1/3 cup vegetable oil, ½ cup brown sugar, 1 egg, 1 teaspoon vanilla extract, 2/4 cup pure pumpkin, and ½ cup milk, until smooth. 4. Slowly mix the dry ingredients into the wet ingredients and mix until combined without over mixing. 5. Using a tablespoon, scoop the pumpkin spice batter into each cup – I scooped about 1½ tablespoons of batter into each cup and was able to make about 27 donut holes. Bake for 10-15 minutes until golden brown and a toothpick comes out clean. 6. Once baked, remove the donut holes from the muffin tin and let cool for a few minutes. 7. While the donut holes are cooling melt down 6 tablespoons of butter in one bowl and in a second bowl combined the 2/3 cup of sugar and 2 tablespoons of cinnamon. 8. After the donut holes have cooled enough to easily handle dip each donut hole first into the butter then roll it in the cinnamon sugar. Continue this process until all of the

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Pumpkin Spice DonutsYields 27

1. 1 ¾ cup all-purpose flour2. 2 teaspoons baking powder3. ½ teaspoon salt4. ½ teaspoon cinnamon5. ½ teaspoon nutmeg6. ½ teaspoon allspice7. 1/8 teaspoon ground cloves8. 1/3 cup vegetable oil9. ½ cup brown sugar10. 1 egg11. 1 teaspoon vanilla extract12. ¾ cup pure pumpkin – not pumpkin pie filling13. ½ cup milk – I prefer fat free milk

What you’ll need for the sugary coating1. 6 tablespoons to 1 cup of melted butter2. 2/3 cup sugar3. 2 tablespoons cinnamon

Instructions1. First, preheat your oven to 350F, and generously spray a mini muffin tin with baking

spray.2. In a bowl, combine the 1 ¾ cup flour, 2 teaspoons baking soda, ½ teaspoon salt, ½

teaspoon cinnamon, ½ teaspoon nutmeg, ½ teaspoon allspice, and 1/8 teaspoon ground cloves. Whisk well and set to the side.

3. In a larger bowl, whisk together the 1/3 cup vegetable oil, ½ cup brown sugar, 1 egg, 1 teaspoon vanilla extract, 2/4 cup pure pumpkin, and ½ cup milk, until smooth.

4. Slowly mix the dry ingredients into the wet ingredients and mix until combined without over mixing.

5. Using a tablespoon, scoop the pumpkin spice batter into each cup – I scooped about 1½ tablespoons of batter into each cup and was able to make about 27 donut holes. Bake for 10-15 minutes until golden brown and a toothpick comes out clean.

6. Once baked, remove the donut holes from the muffin tin and let cool for a few minutes.

7. While the donut holes are cooling melt down 6 tablespoons of butter in one bowl and in a second bowl combined the 2/3 cup of sugar and 2 tablespoons of cinnamon.

8. After the donut holes have cooled enough to easily handle dip each donut hole first into the butter then roll it in the cinnamon sugar. Continue this process until all of the Pumpkin Spice Donut Holes are coated and serve immediately.