# Components:
→ Dry Ingredients
01 - 1 3/4 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/4 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 1/2 teaspoons ground cinnamon
06 - 1/2 teaspoon ground nutmeg
07 - 1/4 teaspoon ground ginger
08 - 1/4 teaspoon ground cloves
→ Wet Ingredients
09 - 1/2 cup granulated sugar
10 - 1/4 cup packed light brown sugar
11 - 1/2 cup vegetable oil or melted butter
12 - 2 large eggs
13 - 3/4 cup canned pumpkin puree
14 - 1/4 cup milk (dairy or non-dairy)
15 - 1 teaspoon pure vanilla extract
→ Coating
16 - 1/2 cup granulated sugar
17 - 1 1/2 teaspoons ground cinnamon
18 - 4 tablespoons unsalted butter, melted
# Directions:
01 - Preheat oven to 350°F (175°C). Grease a mini muffin pan or line with mini paper liners.
02 - In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, ground ginger, and ground cloves until evenly blended.
03 - In a large bowl, whisk granulated sugar, light brown sugar, vegetable oil or melted butter, eggs, canned pumpkin puree, milk, and vanilla extract until the mixture is smooth and uniform.
04 - Fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to maintain a tender crumb.
05 - Scoop the batter into the prepared mini muffin pan, filling each cavity to about 3/4 full.
06 - Bake for 12 to 15 minutes, or until a toothpick inserted in the center of a muffin hole comes out clean.
07 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to continue cooling.
08 - Combine granulated sugar and ground cinnamon in a small bowl. Dip each muffin hole in melted butter, then roll in the cinnamon sugar mixture to coat all sides.
09 - Serve donut holes warm or at room temperature for best texture and flavor.
