These pumpkin doughnut bites are perfect for the fall. I normally make them one day and continue to eat them for breakfast a couple of days after.
Prep time: 30 minutes Cooking time: 11-13 minutes Overall Time: about 50 minutes
- 1 ½ cup all-purpose flour
- 1 ¼ teaspoon baking powder
- a pinch baking soda
- a pinch kosher salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon freshly grated nutmeg
- a pinch of ginger
- ⅔ cup pumpkin puree
- ¼ cup buttermilk
- 6 tablespoons unsalted butter
- ⅓ cup brown sugar
- 1 large egg
Preheat oven to 350 degrees and spray a muffin pan with non-stick cooking spray.
In a large bowl, whisk together the flour, baking powder, baking soda, kosher salt, ground cinnamon, nutmeg, and ginger until mixed fully.
In a separate bowl, mix together the pumpkin puree, butter milk, unsalted butter, brown sugar, and the egg until fully combined.
Pour the wet ingredients in with the dry ingredients and mix until combined.
Put the batter into the mini muffin pan. Fill each spot about 3/4 of the way full with batter.
Put it in the oven and bake for around 11-13 minutes.
Serve and enjoy!