These tender, spiced Nutella stuffed pumpkin donut holes are perfect for those chilly fall mornings. They're baked, not fried & ready to go in under 30 minutes.
Servings: 18doughnut holes
1cupall purpose flour
1/2tsppumpkin pie spice
For the Coating
For the Filling
1/3cupnutella(or chocolate hazelnut spread)
Preheat oven to 350 degrees. Spray a mini muffin pan with baking spray; set aside.
In a medium bowl, whisk together the melted butter, brown sugar, buttermilk, pumpkin puree, egg and vanilla.
In a separate bowl, whisk together the flour, baking powder, pumpkin pie spice, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the wet ingredients, fold until combined.
Spoon the batter into the mini muffin pan filling each well about ¾ of the way full.
Place in the oven and bake for 10-14 minutes or until the tops spring back when touched. Remove from the oven and allow the doughnut holes to cool in the pan for 3-4 minutes before transferring them to a wire rack to cool completely.
Meanwhile, melt the butter in a small bowl. Then combine the cinnamon and sugar in a separate bowl. Brush or dunk each doughnut hole into the melted butter, remove any excess moisture (they should be covered in butter but not dripping). Then dip each doughnut hole in the cinnamon-sugar mixture, coating well.
Using a pastry bag fitting with filling tip, insert the tip into the side or bottom of each doughnut hole and fill with Nutella. The doughnut will expand as it fills, take care not to let the doughnut crack! Enjoy immediately!
-You can use Biscoff (cookie butter) as a filling too!