Baked Pumpkin Donut Holes

Standard

Ingredients:

1 1/4 cups all-purpose flour

1/4 cup + 2 Tablespoons buckwheat flour (or more all-purpose flour)

2 Tablespoons wheat germ (optional)

1/4 cup + 2 Tablespoons light brown sugar

2 teaspoons baking powder

1/2 teaspoon nutmeg

3/4 teaspoons cinnamon

1/2 teaspoon salt

3/4 cup mashed pumpkin

1/4- 1/3 cup canola oil

1 egg

1 teaspoon vanilla

1/2 cup milk (Slightly more or less milk may be needed depending on the amount of moisture in the mashed pumpkin being used; the batter should be somewhat thick.)

For rolling:

1/4 cup cinnamon powdered sugar

Directions & Notes:

1. Preheat the oven to 350 degrees Fahrenheit.

2. In a medium bowl, combine the dry ingredients. In a separate bowl, mix the wet ingredients. Stir wet and dry ingredients until just combined.

3. Spray a mini-muffin tin well. Alternatively, you can dip a paper towel into a small bowl of oil and oil the mini-muffin cups by hand.

4. Fill each mini-muffin cup to about 3/4 full and bake for 15 to 20 minutes until golden.

5. Remove from oven and wait just about 2 minutes while the donut holes cool slightly. Carefully remove from tin and immediately roll in cinnamon powdered sugar.

Serve with fabulous homemade fruit salsa….

 IMG_3398

Or with nothing at all…

IMG_3402

Serving estimate: Makes about 30-36 donut holes.

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