80(ish)--- Pumpkin Donut Holes

This is a modification of my Baked Apple Donut Holes recipe. They are so delicious that they needed a post of their own.

Pumpkin is a great source of potassium, iron, and vitamin A. Canned pumpkin is easy to use and very nutritious. Make sure to check your can to see that additional sodium was not added (also make sure to use canned pumpkin, not canned pumpkin pie mix). Ingredients should read: PUMPKIN.

Pumpkin Donut Holes
Makes 24-28

1 cup all-purpose flour
3/4 cup whole wheat flour
2 tsp baking powder
1/2 tsp salt
1 1/2 tsp pumpkin pie spice
1 cup canned pumpkin
1 1/2 Tbsp olive oil
1/2 cup brown sugar
1 egg
1 tsp pure vanilla extract
1/2 cup skim milk (or almond, rice, or soy milk)

TOPPING
3 Tbsp butter, melted
1/3 cup white sugar
1 tsp pumpkin pie spice


Preheat oven 350 degrees. Spray each cup in a mini muffin tin with baking spray.

In a medium bowl, whisk together flour, baking powder, salt and pumpkin pie spice. In a large separate bowl whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until smooth. Add dry ingredients to wet ingredients and mix just until dry ingredients are moist.

Fill each muffin cup 2/3 full with batter. Bake at 350 degrees for 8-10 minutes or until a toothpick comes out clean. Remove donuts from oven and set aside until they are cool enough to handle. Transfer donut holes to a sheet of waxed paper to cool completely.

TOPPING

Melt butter in one bowl and combine granulated sugar and pie spice in another bowl. Brush each cooled donut with melted butter, then roll in sugar mixture to coat.

Place donut holes back onto waxed paper for ~15 minutes before storing in an airtight container.

Note: donut holes can be made one day ahead of serving, but topping should be done the same day as serving.

Nutrition Info per 1 donut hole: 78 calories, 2.5 g fat, 1.5 g protein, 11 g carbohydrates, 1 g fiber