You'll love these tender little Baked Pumpkin Donut Holes. Tossed in cinnamon sugar, these are little sweet bites of pumpkin goodness!

– ¾ Cup Pumpkin Puree  – ½ Cup Milk – ¼ Cup Oil – ¼ Cup Sugar – 2 Tablespoons Brown Sugar – 1 Egg – 1 ⅓ Cup Flour – 1 Teaspoon Pumpkin Pie Spice – ¾ Teaspoon Baking Powder – ½ Teaspoon Nutmeg – ½ Teaspoon Vanilla – ¼ Teaspoon  Salt – ⅛ Teaspoon Baking Soda

Mix dry and wet ingredients in separate bowls.

Add the wet ingredients to the dry ingredients. Mix gently with a spatula until all are combined and mixed well.

Grease mini muffin pans. Using a cookie scoop, scoop out batter into each mini muffin slot (roughly 1-2 tablespoons of batter each).

Place in the oven at 325 and bake for 15 minutes. While the muffins are baking, melt butter in a small saucepan. Add sugar and cinnamon into a gallon-size zip-top bag.

Once the donuts are finished, gently remove them from the pan and place them in the small saucepan of butter and gently swirl around to lightly coat in butter. Do a couple of muffins at a time.  Remove from the saucepan with a spoon and place in the bag with cinnamon and sugar. Gently toss around to generously coat in the cinnamon-sugar mixture.

Serve hot and warm and enjoy!