Pumpkin Donut Puffs

Little puffs of Fall that are perfect for breakfast or dessert. We served ours for dessert with some pumpkin ice cream and it was the best combination!

Course Breads-Muffins

Cuisine American

Keyword easy pumpkin recipes

Prep Time 10

Cook Time 10

Total Time 20

Servings Puffs

Calories 158kcal

Author Nicole Cook

Ingredients

1 ¾ cup all-purpose flour
2 teaspoons baking powder
½ teaspoons salt
1 Tablespoons pumpkin pie spice
½ cup vegetable oil
½ cup brown sugar
1 egg
1 teaspoons vanilla extract
¾ cup pumpkin
½ cup milk

For Pumpkin Pie Spice coating

8 tablespoons butter melted
¾ cup granulated sugar
2 Tablespoons Pumpkin Pie Spice

Instructions

Preheat oven to 350 F and spray mini muffin tins with non-stick cooking spray.
Combine the first four dry ingredients in a bowl and whisk.
In a separate bowl, mix the oil, brown sugar, one egg, the vanilla, the pumpkin and the milk.
Pour the liquid into the dry ingredients and blend until combined. Don’t over mix.
Fill a mini muffin tin up with batter almost to the top of each cup. Bake for about 10 minutes or until a toothpick comes out clean.
For the Pumpkin Pie Spice CoatingMelt the stick of butter in a small bowl.
In another small bowl, mix the sugar and the pumpkin pie spice.
After the donut puffs have cooled and you can handle them, dip them first in the melted butter and then roll them in the pumpkin pie sugar mixture.
Place on waxed paper or cooling racks to finish cooling.
And be sure and pop a warm one into your mouth to test to make sure they are okay for the rest of the family to eat.

Nutrition