So you know those powdered sugar-cinnamon doughnut holes from Dunkin' Donuts?? They were always my favorite kind growing up and bring me back to Sunday mornings, where I cared more about the breakfast treat than learning about Jesus--sorry Dad!
Taking cue from this recipe, I made a few little tweaks and created an easy weekend (hell weekday!) fall treat. They'll be a crowd-pleaser, I promise!
For the doughnuts:
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1/3 cup applesauce
- 1/2 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup canned plain pumpkin (not pumpkin pie)
- 1/2 cup milk
For the coating:
- 4 tablespoons butter, melted
- 2/3 cup powdered sugar
- 2 tablespoons cinnamon
- Preheat oven to 350 degrees. Prepare a muffin tin by spraying with non-stick spray.
- Whisk together the flour, baking powder, salt, cinnamon, nutmeg, and allspice in a medium bowl.
- Whisk together the applesauce, sugar, egg, vanilla, canned pumpkin, and milk in a separate large bowl.
- Mix the flour mixture with the pumpkin mixture until just combined.
- Scoop approx. 1 tablespoon of batter into each muffin cup.
- Bake for 10-12 minutes or until a toothpick inserted in the middle comes out clean.
- Prepare the coating: Pour the melted butter in a bowl. Mix together the sugar and cinnamon in a separate bowl.
- Remove the doughnuts from the muffin tin and roll in the melted butter. Next, roll the doughnut in the sugar mixture.
- Serve warm or at room temperature.
- Try and only eat one....nah eat 5!