Pumpkin Doughnut Holes

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Disclaimer: This post was sponsored by "Cans Get You Cooking" which partnered with Mom It Forward for this campaign. However, all thoughts and opinions were my own.

Pumpkin Doughnut Holes

This year, October came a little early in our house. Usually, my husband makes me promise to wait until the first of October to decorate our house for the fall season. Because I have to wait, I usually don't start fully embracing all things fall-related until I have the green light from my husband. The reason why he set that particular rule is because he knows my strong love for fall and fears that I might start decorating the house in early September. He's exactly right on that one. From fall-scented candles to pumpkins strewn throughout the house ... I love fall, especially fall decor and the warm and cozy feeling it brings to our home.

Because I needed pumpkins for a food photography session, I went into our storage closet this past weekend and took out our fall decor bin. I found the pumpkins that I needed but figured, "Why stop here?" I mean, I was already in the closet pulling out the bin. I might as well pull out all of the fall decor and start decorating ... even if it was September 29. The next thing I knew, I was knee-deep in pumpkins and later that night our house was fully decorated.

From baking Pumpkin Nutella Swirl Muffins with Pumpkin Spice Crumble Topping in the morning to being surrounded by pumpkin decor at night, I sat there with a smile on my face because fall finally arrived in our home. Even though I knew that my husband was going to give me a hard time, I knew that deep down he would be so excited to see the arrival of fall as well.

Pumpkin Doughnut Holes

There's just something so special about the arrival of the fall season, especially fall-themed treats. As soon as I feel fall in the air, I head up to the store and stock up on one of my favorite fall ingredients: canned pumpkin. With countless cans of canned pumpkin in my "cantry," I always have a homemade fall-themed treat begging to be baked. In fact, these Pumpkin Doughnut Holes are my third pumpkin-flavored treat this week ... and it's only Wednesday! Yes, one might say I'm obsessed with canned pumpkin.

As you know, I'm all about making time spent in the kitchen simple and enjoyable. The can is one of the best ways to get food from the farm to your table. The canning process locks in foods' freshness, flavor, and nutrients at the peak of ripeness, just hours after picking.

A well-stocked "cantry" can help you save time and get a flavorful meal or baked treat on the table. It's homemade made easy!

For more information about canned food, please read about the "Cans Get You Cooking" program which is dedicated to spreading the message that the ironclad technology of cans seals in freshness, flavor, nutrition, and goodness so that you can create meals you feel good about serving and that your family will love. Be sure to sure to visit CansGetYouCooking.com, like them on Facebook, follow them on Pinterest, or watch them on YouTube.

Oh, and don't forget to pick up some canned pumpkin the next time you're at the grocery store. Why? Because you'll definitely want to make these Pumpkin Doughnut Holes. They are full of pumpkin and other fall flavors. It will be hard to eat just one!

Pumpkin Doughnut Holes

Ingredients:

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
  • 1/8 teaspoon ground cloves
  • 1/3 cup vegetable oil
  • 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 granulated sugar
  • 2 tablespoons cinnamon
Directions:
  1. Preheat oven to 350 degrees. Prepare a muffin tin by spraying with non-stick spray.
  2. Whisk together the flour, baking powder, salt, cinnamon, nutmeg, allspice, and cloves in a medium bowl.
  3. Whisk together the oil, sugar, egg, vanilla, canned pumpkin, and milk in a separate large bowl.
  4. Mix the flour mixture with the pumpkin mixture until just combined.
  5. Use an ice cream scoop to scoop 1 tablespoon of batter into each muffin cup. 
  6. Bake for 10-12 minutes or until a toothpick inserted in the middle comes out clean. 
  7. Prepare the coating: Pour the melted butter in a bowl. Mix together the sugar and cinnamon in a separate bowl.
  8. Remove the doughnuts from the muffin tin and roll in the melted butter. Next, roll the doughnut in the sugar mixture.
  9. Repeat.
  10. Serve warm or at room temperature.
What's your favorite canned food?
Disclaimer: This post was sponsored by "Cans Get You Cooking" which partnered with Mom It Forward for this campaign. However, all thoughts and opinions were my own.

*Recipe adapted from Two Peas and Their Pod

7 comments:

Katrina @ Warm Vanilla Sugar said...

These sound like such a delight! Lovely recipe!

Anonymous said...

4 tbspbutter?

Anonymous said...

What would be the difference if you used pumpkin pie filling? I can't find plain pumpkin in my small town.

Anonymous said...

4 tbs butter, not sugar :)

Anonymous said...

What size can of pumpkin did you use (15 oz. or 29 oz.)?

Jen said...

I used a 15-ounce can. Sorry for the confusion!

Verushka said...

Hi Jen. I made these tonight and they turned out very flat and heavy. Nothing like the ones in your pictures. Any advice or extra tips? I do want to try again since they taste really good.

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