“Delicious autumn! My very soul is wedded to it, and if I were a bird I would fly about the earth seeking the successive autumns.” – George Eliot
If my soul could live entirely in one season, it would most certainly reside in the glorious season of Fall. What is it about Fall that is so soothing to the soul? There is something so incredibly peaceful that makes me feel settled and at home during the Fall. I love the way the air smells and how the winds blow the colored leaves off of the trees and scatter them onto the ground, where they crunch beneath my feet. I love the way my heart lights up when my eyes set sight upon the first tree that is an ombre of green to bright red.
Let’s not forget the Fall flavors in baking and cooking. Oh, how that pumpkin spice latte is my complete weakness! I think a nice warm pumpkin spice latte pairs perfectly with a crisp Fall hike through forest.
I have been in a baking kick lately. Baking almost every to every other day. I suppose this has also been because the temperatures have dropped greatly here in Wisconsin and baking is one of the best ways to heat up an old farmhouse!
Yesterday, I was trying to find ways to use up some of the pumpkin puree that I had in the cupboards. I came across a great recipe for pumpkin donut holes! The great thing about this recipe, is that they are baked in the oven and they will make your house smell amazing!
Follow along with the recipe below:
For the donuts:
- 1¾ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground nutmeg
- ¾ cup pumpkin puree (not pumpkin pie filling)
- ½ cup brown sugar
- ⅓ cup vegetable oil
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup milk
For the cinnamon sugar coating:
- 1 stick of unsalted butter, melted
- ⅔ cup granulated sugar
- 1 tablespoon cinnamon
- Preheat oven to 350 degrees. Grease a 24-cup mini muffin pan with nonstick spray. (I use a coconut oil spray)
- Sift flour into medium mixing bowl, add in baking powder, salt, nutmeg and pumpkin pie spice.
- In a separate large bowl, scoop in the pumpkin puree and mix in brown sugar.
- Mix in the vegetable oil, vanilla extract, and add an egg. Pour in milk, and mix until smooth.
- Add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to over mix the batter.
- Scoop the batter into a 24-cup mini muffin pan, about ¾ full each cup, and bake at 350 degrees for 10-12 minutes, or until a toothpick comes out clean.
- Remove the donuts from the oven and allow to cool just enough to handle.
- Place melted butter in one bowl and the sugar and cinnamon in another.
- Dip the donuts into the melted butter, and coatt in cinnamon sugar.
- Place donuts onto a napkin covered plate. This will help soak up that extra butter!
- Time to enjoy!
There you have it! These are so delicious! Our plate was empty by mid day Sunday!
I think I might even play around with this recipe a bit and see how I can make it healthier!
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