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Pumpkin Spice Poppers


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Fall is by far my favorite season. Cooler weather, changing leaves, cozy clothes, and a return to schedules make me look forward to fall all year long. And of course, fall food plays a big role. The farmers markets are still overflowing with colorful produce, and it’s finally cool enough to turn on your oven without breaking a sweat.

You can’t walk a block this season without running into some kind of pumpkin spice item being sold, but I think the homemade version is so much better. These pumpkin spice poppers pack all the best fall flavors into one delicious bite, and baking them makes your home smell amazing. They turn out like mini doughnut holes, without the anxiety inducing big pot of oil and all that mess. Make up a big batch of these poppers to have with your morning coffee, or heat up some apple cider and enjoy them as the perfect fall snack.

Ingredients (makes 20-24 poppers)

For Donuts

  • 1 3/4 cups all-purpose flour

  • 2 teaspoons baking powder

  • 1/2-teaspoon salt

  • 1/2 teaspoons cinnamon

  • 1/2 teaspoons nutmeg

  • 1/2-teaspoon allspice

  • 1/8 teaspoons ground cloves

  • 1/3 cup melted butter

  • 1/2 cup brown sugar

  • 1 egg

  • 1-taplespoon vanilla extract

  • 3/4 cup canned plain pumpkin (not pumpkin pie filling)

  • 1/2-cup low-fat milk

For Coating


  • 1 stick of unsalted butter, melted
  • 2/3 cup granulated sugar

  • 2 tablespoons cinnamon

Directions

  • Preheat oven 350°F. Spray each cup in a 24-cup mini muffin tin with baking spray.
  • In a medium bowl, whisk together flour, baking powder, salt and spices.
  •  In a separate bowl, whisk together the oil, brown sugar, egg, vanilla, pumpkin and milk until smooth.
  • Add the dry ingredients to the wet ingredients and mix until just combined – do not over mix! The batter will be very thick and spoonable.
  • Divide batter evenly among muffin cups. Bake at 350°F for 10-12 minutes or until a toothpick comes out clean.
  • While the muffins bake, melt butter in one bowl and combine granulated sugar and cinnamon in another bowl.
  • Remove muffins from oven and cool for 2 minutes, or until just cool enough to touch Dip the top of each muffin in the melted butter, then dip the buttered top into the cinnamon sugar to coat.

Recipe Inspired By: http://cravingchronicles.com/2010/10/11/baked-pumpkin-spice-donut-holes/

 

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Little Black Book of Recipes