You could also call these "pumpkin donut holes." That's what they are, really. You can make them in a donut hole or a mini muffin pan--I used the latter.
Seriously, these are an amazing bite-size treat. They bake up all light and fluffy, with a perfect balance of mild pumpkin flavor and spice. They literally melt in your mouth. The outer coating of butter and sugar probably has a lot to do with that.
But hey, there's pumpkin in here. That makes these health food, right?
adapted from Domestically Speaking
In a mini muffin pan, makes 24.
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoons cinnamon
1/2 teaspoons nutmeg
1/2 teaspoon allspice
1/8 teaspoon ground cloves
1/3 cup vegetable oil
1/2 cup brown sugar
1 egg, room temperature
1 teaspoon vanilla extract
3/4 cup pumpkin [fresh or canned, just not pumpkin pie filling]
1/2 cup milk [almond milk also works!]
1 stick of unsalted butter (or more), melted
2/3 cup (or more) granulated sugar
2 tablespoons cinnamon
1) Preheat your oven to 350-degrees. Spray your mini muffin or donut hole pan.
2) Combine the dry ingredients. In another bowl, mix together the oil, brown sugar, egg, vanilla, pumpkin and milk.
3) Pour the dry ingredients into the wet and mix until just combined. Fill the pan cavities until they are almost full--don't worry, they poof up a lot in the oven!
4) Bake for 10-12 minutes. In the meantime, melt the butter. In a separate small bowl, combine the topping sugar and cinnamon.
5) Remove poppers from oven. Give them a few minutes to cool, and then apply topping. Use a spoon to roll them in the melted butter, then roll them in the cinnamon sugar. (Note: a topping bowl may run empty near the end, but it's easy to melt a tablespoon more of butter or mix up some more sugar and cinnamon.)
OM NOM NOM.