1. Preheat the oven to 350°F (175°C). Generously grease a 24-cup mini muffin pan with nonstick spray to ensure your donut holes pop out easily.
2. In a medium bowl, sift together the all-purpose flour, baking powder, salt, pumpkin pie spice, and ground nutmeg. This will ensure that your dry ingredients are evenly combined and free of lumps.
3. In a large mixing bowl, combine the pumpkin puree and brown sugar. Use a whisk to blend them together until smooth. Next, stir in the vegetable oil, vanilla extract, and egg, mixing until fully incorporated.
4. Gradually add the milk to the wet mixture and stir until you achieve a smooth batter. Be careful not to overmix; a few lumps are okay!
5. Fold the dry ingredients into the wet ingredients until just combined, creating a thick batter.
6. Using a scoop or spoon, fill each mini muffin cup about 2/3 full with batter. Bake in the preheated oven for 10-12 minutes. They’re done when a toothpick inserted into the center comes out clean.
7. Once baked, remove the donut holes from the oven and allow them to cool for a few minutes until you can handle them without burning your fingers.
8. Dip each warm donut hole into the melted butter, ensuring they’re fully coated, then roll them in the mixture of granulated sugar and cinnamon until well covered.
9. Serve your delicious baked pumpkin donut holes warm and enjoy the explosion of flavors!
Nutritional Information: Approximately 90 calories per donut hole, with each serving containing a comforting mix of pumpkin goodness and sweetness.
Time: Preparation time: 20 minutes | Cooking time: 12 minutes
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