Can't get enough pumpkin spice? Enjoy these fall-inspired Pumpkin Spice Donut Holes, they're baked, not fried and ready in flash.
Preheat oven to 350-degrees. Coat a 24-count mini muffin pan with non-stick spray.
Using a large mixing bowl, combine flour, baking powder, pumpkin spice and salt. Stir dry ingredients to evenly blend.
In another bowl add in the pumpkin puree, sugar, vanilla, melted butter and milk. Whisk the ingredients together. Then add to the flour mixture. Lightly, mix everything together, making sure not to overwork the batter.
Spoon batter into each muffin cup, filling to about 3/4 full. Bake in the oven between 9 -11 minutes. To test if they're done, insert a toothpick in the center, if it comes out clean, remove from oven. Let the donut holes cool in the pan for about 5 minutes. Then with a small teaspoon, remove the donut holes and place on a wire rack to continue to cool.
Drop each donut hole into the melted butter and then drop into the powdered sugar. Roll the donut hole to coat. Serve and enjoy immediately.
Note: To fill the muffin pan, I use two teaspoons. Filling one and scraping the batter off the spoon with another.