Saturday, December 7, 2013

Pumpkin Spice Doughnut Holes

You may recall a few posts back a recipe for doughnut holes.  I have made them many times since then, mostly at the request of one of my daughter's friends. She just loves them, and really, who can blame her?  Spices reminiscent of pumpkin pie but wrapped into a little dough ball?  What is not to like?



When I made them the first time I sort of kicked myself for not using the seasonal So Delicious Pumpkin Spice Coconut Milk. Yesterday I was commissioned by my daughter to make four dozen of these for an impromptu surprise party for the friend that always requests these doughnut holes.

I was up ridiculously early so I decided to give it a try with the Pumpkin Spice milk. That way if it did not work well I would have the time to redo them.

Well, I am happy to report that it worked great. Hard to believe, but these are even better than the originals. If you have not gotten the Pumpkin Spice Coconut Milk yet, hurry! It is limited seasonal/holiday item so it won't be around for too much longer!

Pumpkin Spice Doughnut Holes

1/2 cup granulated sugar
1/4 cup melted vegan butter
1/2 cup So Delicious Pumpkin Spice Coconut Milk
3/4 tsp ground nutmeg
1/4 tsp pumpkin pie spice
1 tsp baking powder
1 cup unbleached all purpose flour
1/4 cup melted vegan butter
1/2 cup cinnamon sugar

Preheat the oven to 375 degrees.

Add the granulated sugar, nutmeg, pumpkin pie spice and 1/4 cup of the melted vegan butter. Stir in the Pumpkin Spice Coconut Milk. Add the flour and baking powder and stir until just combined.

Using a greased mini muffin pan, fill each muffin cup halfway full. I found using a medium cookie scoop worked perfectly to make 24 doughnut holes.

Bake 15-20 minutes until the tops are lightly golden brown.

Once cooled, remove from the muffin tin and dip each in the rest of the melted vegan butter and then roll in cinnamon sugar.

Serve immediately.

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