Preheat oven to 375° F. Grease mini cupcake tin. Set aside.
Whisk flour, brown sugar, baking powder, salt, and pumpkin pie spice together in medium bowl. Set aside.
Beat egg in medium bowl. Add milk, pumpkin puree, and vanilla extract. Whisk until fully combined.
Add egg mixture to flour mixture and stir until fully combined. Add melted butter. Stir until combined.
Transfer 1 tablespoon of batter to each cupcake tin cavity.
Bake for 10 minutes or until donut holes bounce back slightly when pressed. Remove from oven and let cool on cooling rack.
Combine cinnamon and sugar in small bowl. Set aside.
Melt butter in small bowl. Set aside.
Once donut holes have cooled, dip each in melted butter. Shake off excess. Roll in cinnamon sugar.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (822g)|
|Recipe Makes: 1|
|Calories from Fat: 1046 (43%)|
|Amt Per Serving||% DV|
|Total Fat 116.2g||155 %|
|Saturated Fat 73.4g||367 %|
|Monounsaturated Fat 30.1g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 306.8mg||94 %|
|Sodium 84047.4mg||2898 %|
|Potassium 623.9mg||16 %|
|Total Carbohydrate 349g||103 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 345g|
|Protein 3.5g||5 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2405
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