Pumpkin Spice Donut Holes {Baked}

Good donuts are hands down, my very favorite dessert, they always have been.  My mom said that when I was just barely talking, I would say "dough-no's" over and over again any time we passed them at the supermarket or anywhere they were available.  Odd kid- my favorite foods were salad and donuts.  I am still they same way- super healthy but I love to splurge!  Nowadays, I am very picky about my donuts but a good, from scratch doughnut, oh man, there is nothing better.  We are going home to San Diego for Christmas, I can tell you that I will be eating at VGs Donuts over and over again.  I will be going on long runs up and down highway 1 enjoying the ocean breeze, followed by a spulrge of delicious donuts- I can't wait!

Now, on to this yummy recipe.  I am slightly reluctant to call these "dougnuts", they are baked, not fried and made in mini muffin tins but after you roll these babies in melted butter and cinnamon and sugar, they really do taste like a pumpkin donut.  Being the health freak that I am, I had to give a "baked" donut a try and I am very pleased with the results..  I have seen a million recipes online over the past few years and have been inventing my own variation in my mind for a while.  I love that they were easy to make and that I didn't have to deal with the big pain of deep frying.  I made them twice this week, my family gobbled up the first batch way too quickly.  I made the second batch for a baby shower and they were a big hit.  This is a must try sweet recipe and has definitely become a family favorite in our house.

{Baked} Pumpkin Spice Donut Holes

Makes 2 dozen 
*Equipment needed- Mini muffin pan (typically holds 24)


Dry Ingredients 
1 3/4 cup all purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
1/2 teaspoon all spice
1/4 teaspoon ginger
1/4 teaspoon nutmeg

Wet Ingredients
3/4 cup canned pumpkin
1/3 cup vegetable oil
1 egg
1/2 cup buttermilk
1/2 cup brown sugar
1 teaspoon vanilla

Topping3/4  stick of butter, melted
2/3 cup granulated sugar 2 tablespoons cinnamon, mixed together

Directions
1. Preheat oven to 350 and spray mini muffin tins with cooking spray.
2. Place all dry ingredients in a medium mixing bowl and mix together well with a wire whisk, set aside. 
3. Mix pumpkin, oil, sugar, egg, buttermilk and vanilla in a large mixing bowl.  Mix thoroughly with a wire whisk until combined well.
4.  Fold dry ingredients into pumpkin mixture and mix until combined, being careful not to over mix.
5.  Place 2 generous tablespoons of batter into each tin.
6. Bake for 12 minutes. 

As soon as they are cool enough to handle roll in melted butter and then in the cinnamon sugar mixture.  Serve while hot and crisp.  They are best if eaten within a few hours, the coating will get soggy after a while.  If you want to serve them up to a day after you make them, make the muffins, store in an airtight container and wait to roll in the butter and cinnamon sugar until ready to serve.