So, I have this little cake pop maker that my in-laws gave to me for my birthday a few years ago and I absolutely love using it to make doughnut holes. I can’t believe that I haven’t shared any recipes for it here…but I guess that would mean we couldn’t inhale them immediately, giving me a chance to photograph them.
Lucky for you, I have been really
pushy, bossy diligent about making sure I get photos of food before letting the boys at it since I want to have a stock pile of recipes and photos for once peanut arrives. I have a feeling I won’t be doing much cooking the first few weeks but I still want to pop in and share some yumminess with you all. But we all know what they say about the best laid plans so please forgive me if I am absent for a bit while we adjust to all these big changes.
Speaking of all the changes coming up, have I mentioned that I’m kind of panicking. There are some days that I am literally checking the clock every few minutes, praying it will say 5:20 because that’s when Joel will be home and I’ll have some help. And that’s just with one. How am I going to handle two, while being sleep deprived? Those close to me know I need my sleep.
Hah, this is going to be interesting. I know there is going to be a big adjustment and learning period and that we will get into a schedule that works for us. And I know we will have days that are just downright awful and Joel will come home to a crazed lunatic. But it will all work out, right? Right?
Anyway, you’ve heard enough about my hopeful irrational fear of being a mother of two…back to the doughnut holes.
Noah and I had a blast whipping these up. They were quick and easy to make with the cake pop maker and turned out super moist. But if you don’t have a cake pop maker, don’t worry. These can be baked up in mini muffin tins, they just won’t look as doughnut hole-y. They are the perfect spicy pumpkin breakfast this fall.
- 1 3/4 cups all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 tsp. allspice
- 1/8 tsp. ground cloves
- 1/3 cup vegetable oil
- 1/2 cup brown sugar
- 1 egg
- 1 tsp. vanilla extract
- 3/4 cup pumpkin
- 1/2 cup milk
- 1/2 cup butter, melted
- 2/3 cup granulated sugar
- 1 Tbsp. cinnamon
- Preheat oven 350°F. Spray each cup of a mini muffin tin with cooking spray. Or, if you have a cake pop maker, plug it in to preheat.
- In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, allspice, and cloves. In a large bowl, whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until smooth. Add dry ingredients to wet ingredients and stir until just combined.
- If baking in the oven, use a two tablespoon cookie scoop to divide batter among muffin cups until they are about 2/3 full. Bake at 350°F for 10-12 minutes or until a toothpick inserted in the center comes out clean. If you are using a cake pop maker, spoon about a tablespoon of batter into each hole, close the lid and cook for 4-6 minutes (only took 4 for mine).
- Meanwhile, melt the butter. In another bowl, combine the granulated sugar and cinnamon. Remove muffins from oven or cake pop maker and cool for 2 minutes, or until just cool enough to handle. Dip each doughnut hole in melted butter, then roll in cinnamon sugar to coat.