Servings: 40

Weight Watcher Smart Points: 1

Preparation Time: 15 Minutes

Cooking Time: 10 Minutes

Ready In: 25 Minutes

Ingredients

  • ½ teaspoon allspice
  • 2 teaspoons baking powder
  • 4 Tablespoons butter, melted
  • ½ teaspoon cinnamon
  • 1 egg
  • 1¾ cups flour
  • ½ cup light brown sugar
  • ½ cup milk
  • ½ teaspoon nutmeg
  • ¾ cup pumpkin puree (1/2 of a 14.5 oz can)
  • ½ teaspoon salt
  • 1 teaspoon vanilla

Instructions

  1. Preheat the oven to 350 degrees
  2. Spray 2 mini muffin tins with baking spray, 24 mini muffins in each.Combine the dry ingredients in a bowl
  3. Whisk to combine.In another large bowl, combine the oil brown sugar, egg, vanilla, pumpkin puree and milk
  4. Mix to combine.Add the dry ingredients and mix to combine
  5. You can use a whisk or a large wooden spoon.Portion the batter into the prepared mini muffin tins, about 1 Tablespoon in each.You should have 35-40 donut holes.Bake for 10-12 minutes.Meanwhile, melt the butter and pour into a bowl.Combine the sugar and cinnamon in another bowl
  6. I like using a pie plate.When the donut holes are cool enough to handle, dip them in the butter and then toss in the sugar/cinnamon mixture.

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