Stay Classy This Winter With a Spiced Pear Tom Collins
Pumpkin Chip Donut Holes
- 1½ cup all-purpose flour
- 1¼ teaspoons baking powder
- ⅛ teaspoon baking soda
- ⅛ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon ginger
- 1 teaspoon allspice
- ⅔ cup pumpkin puree
- ¼ cup buttermilk
- 6 tablespoons unsalted butter
- ⅓ cup brown sugar
- ½ cup white chocolate chips
- ½ cup milk chocolate chips
- ½ cup pumpkin spice chips
- 1 large egg
- Caramel sauce, to serve
- ½ cup granulated sugar
- 4 teaspoons ground cinnamon
- 3 tablespoons unsalted butter, melted
- Preheat oven to 350°F. Lightly grease a mini-muffin tin with baking spray and set aside.
- In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, nutmeg, ginger, and allspice.
- In a large measuring cup, whisk together the pumpkin purée and buttermilk.
- Using a stand mixer or hand mixer, combine the brown sugar and butter. Beat on medium speed until the mixture is light and fluffy, and then add the egg. Continue to mix until well-combined, scraping the bowl as needed.
- In a large bowl, alternate adding portions of the flour mixture and the pumpkin mixture, starting and ending with the flour. Mix until combined, and then use a spatula to fold in the milk chocolate chips, white chocolate chips, and pumpkin spice chips.
- Using a tablespoon, divide the batter into the mini-muffin cups. Smooth the top of each for a rounded, smooth shape.
- Place the tray in the oven to bake for approximately 8 to 10 minutes, or until a toothpick inserted into the center comes out clean. After removing the pan from the oven, let it sit for 2 minutes to cool.
- In a small bowl, mix together the granulated sugar and cinnamon.
- Brush each baked donut hole with melted butter, and then coat it with the cinnamon-sugar mixture. Serve with caramel sauce on the side.