Hello! Long time no see/post/share…I really should change the name of this blog to Dort’s Annual Dish.
I wasn’t particularly up for baking today however the hubs decided to brew a batch of pumpkin beer last night and the leftover pumpkin purée was taunting me. Since I have been meaning to make a pumpkin version of my Dirt Bombs (check out the ancient post for more on those) I decided today was the day.
Thanks to the fab Two Peas and Their Pod for the recipe. (http://www.twopeasandtheirpod.com/baked-pumpkin-donut-holes/).
I had about 15 minutes to make these and experimenting with the original recipe wasn’t in the cards.
I’ll try to swing by and post some more fall treats and eats. It will probably be something apple because sorry pumpkin fanatics, apple will always be my first love of the season. Stay tuned 🙂
Here’s the yumminess:
Pumpkin Mini Dirt Bombs
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 canola oil
1/2 cup light brown sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup canned plain pumpkin (not pumpkin pie filling)
1/2 cup milk
4 tablespoons unsalted butter, melted
2/3 cup granulated sugar
2 tablespoons cinnamon
1. Preheat oven 350°F. Spray a 24-cup mini muffin tin with baking spray and set aside.
2. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, allspice, and cloves. In a separate, large bowl whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until smooth. Add dry ingredients to wet ingredients and mix until just combined.
3. Divide batter evenly among muffin cups. Bake for 10-12 minutes or until a toothpick comes out clean. (I ended up with about 30 total)
4. 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. Dip each muffin in melted butter, then roll in cinnamon sugar to coat. Serve muffins warm or at room temperature.