Pumpkin Snickerdoodle Donut Holes
- Servings
- 4
Ingredients
- 1/2 cup vegetable oil
- 1 cup pumpkin puree (not pie filling
- 1 1/4 cup sugar divided into 1 cup and 1/4 cup portions
- 2 large eggs
- 1 1/2 cup flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1 3/4 tsp ground cinnamon divided
- 1/2 tsp pumpkin pie seasoning
Method
-
Preheat the oven to 350F.
-
Prep a muffing tin with baking spray. Set aside.
-
Add the 1/4 cup of sugar and 1 tsp of cinnamon into a zip loc bag. Shake the bag to mix the sugar and cinnamon.Set aside.
-
Whisk vegetable oil, pumpkin puree, eggs, and 1 cup of sugar in a large bowl until combined.
-
In a second bowl add the flour, baking powder, salt, 3/4 tsp of cinnamon, and pumpkin pie seasoning whisking until combined.
-
Add the dry ingredients to the wet ingredients a little at a time mixing until all ingredients are combined.
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Using the small ice cream scoop form the dough into a ball, Place the dough balls into the bottom of the prepared muffin tins.
-
Bake at 350 degrees for 15 minutes.
-
When the donut holes have baked allow them to cool for 5 minutes.
-
Put 1 donut hole in the zip loc bag at a time to cover them with the cinnamon sugar mixture.
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ENJOY!
Nutrition per serving
Counted from 0 of the 1 ingredients; the rest have no figures recorded, so this is not a complete total.