Baked Pumpkin Donut Holes

I am warning you all now, prepare for many pumpkin/squash recipes this fall. The second the winds start to chill and the leaves start to turn I crave pumpkin anything. This recipe came up and I couldn't help but make them. I know I am all about eating healthy, but there are times when I just want to indulge in something sweet and delicious. These are great for those times. :)

Baked Pumpkin Donut Holes
craving chronicles

Ingredients:
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/8 teaspoon ground cloves
1/3 cup vegetable oil
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
3/4 cup canned pumpkin puree (NOT pumpkin pie filling)
1/2 cup low-fat milk

Coating:
1/2 tablespoon cinnamon
2 tablespoons sugar

Direction:

1. Preheat oven to 350º. Spray each up in a 24-in mini muffin tin with baking spray or butter generously.
2. In a medium bowl, whisk together flour, baking powder, salt, and spices (through cloves). In a seperate, 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, do not over mix!
3. Divide batter evenly among muffin cups. Use a tablespoon measure to get uniform sizes. Bake at 350º for 10-12 minutes or until a toothpick comes out clean.
4. Meanwhile, mix 1/2 tablespoon cinnamon and 2 tablespoons sugar in a small bowl.
5. Remove muffins from oven and let cool until easy to handle. Roll donut holes in cinnamon and sugar mixture until just coated.*

*The coating was great and really gave the donut holes a sweet crust, but if you are looking for something lighter you can skip it. If you do decide to use the coating, do it on the day you decided to eat them, otherwise the coating tends to get a little moist. One thing I found though was that they were easier to coat when warm.