Wednesday, November 9, 2016

Pumpkin Spice Donut Holes with M&Ms

I made these and used pastel M and M's since they was opened in my cupboard.  I liked these a lot.  They are best warm.  Don thought they were too 'wet' when they cooled.

Pumpkin Spice Donut Holes with M&Ms

Yield: 30 mini donuts Beth got 24

1 ½ cup all-purpose flour
1 ¼ teaspoon baking powder
⅛ teaspoon (a hefty pinch) baking soda
⅛ teaspoon kosher salt
1 teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg
a pinch of ginger
a pinch allspice
⅔ cup pumpkin puree
¼ cup buttermilk
6 tablespoons unsalted butter
⅓ cup brown sugar
1 large egg
⅓ cup peanut or milk chocolate M&Ms
For Coating:
½ cup granulated sugar
2 teaspoons ground cinnamon
¼ cup unsalted butter, melted

Preheat oven to 350 degrees F. Lightly grease a mini muffin tin with baking spray and set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, nutmeg, ginger, and allspice.

In a large measuring cup, whisk together the pumpkin puree and buttermilk.

In the bowl of a stand mixer or medium bowl, beat the butter and brown sugar together on medium speed until light and fluffy. Add in the egg and mix until combined. Scrape down the bowl as needed.
Alternate the flour mixture and pumpkin mixture, starting and ending with the flour. Mix until just combined. Be careful not to overmix. Using a spatula, fold in the M&Ms gently.

Using a tablespoon, divide the batter into the mini muffin cups. Smooth the top of each for a rounded smooth shape. Bake the donut holes for 8-10 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let sit in pan for 2 minutes

Meanwhile, combine the granulated sugar and cinnamon in a small bowl.

Coat the donut holes in the melted butter, then toss in the cinnamon sugar to coat. Enjoy immediately!

    No comments:

    Post a Comment