Pumpkin Pie Cake Doughnut Bites
Delicious pumpkin pie spiced cake doughnut holes
Print Recipe
Ingredients
- 3 ½ C sifted all purpose flour
- 4 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 1 ¼ teaspoons pumpkin pie spice
- 2/3 Cups butter I use salted
- 2 large eggs
- 2 Cup granulated white sugar
- 1 C pumpkin puree not pie filling
- ½ C buttermilk**
- 1 C Turbinado sugar optional, but not really because this really makes these
Instructions
- Pre-heat oven to 350° F
- Over a large bowl, sift 3 Cups flour.
- Using a spoon (so you don’t pack the flour down), measure out 3 ½ Cups sifted flour into another large bowl.
- Add baking powder, baking soda, salt, and pumpkin pie spice.
- In a large mixing bowl cream together butter, eggs, and granulated sugar
- Add in pumpkin puree, and blend completely, scraping the sides and bottom of the bowl.
- Alternately add dry ingredients and buttermilk to the pumpkin mixture; scraping the sides and mixing well between each addition.
This is a very thick batter
- I use my cookie scoop to scoop the batter into my (very well) sprayed mini muffin tins
- Generously top each batter filled mini muffin tin with turbinado sugar.
- Bake for 10 - 12 minutes – Start checking at 10 minutes. You do NOT want overcook these. The muffins will spring back to touch when done; or a dry spaghetti stick will come out free of batter.
Notes
*** if you don't have buttermilk (which, most people outside of the south don't keep on a regular basis) you can measure out 1 C of milk and squeeze 1/2 a good juicy lemon into it and let it sit for about 5 minutes. Voila - homemade buttermilk(ish)
Servings: 40 mini muffins