For the Doughnut Holes:
1 ¾ cup all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon allspice
1/8 teaspoon ground cloves
1/3 cup vegetable oil
½ cup brown sugar
1 teaspoon vanilla extract
¾ cup pure pumpkin – not pumpkin pie filling
½ cup milk – I prefer fat free milk
Cinnamon Sugar (optional)
Preheat oven to 350 degrees F
Spray a mini muffin tin with baking spray. Don’t be stingy with the baking spray.
In a small mixing bowl, combine the 1 ¾ cup flour, 2 teaspoons baking soda, ½ teaspoon salt, ½ teaspoon cinnamon, ½ teaspoon nutmeg, ½ teaspoon allspice, and 1/8 teaspoon ground cloves. Whisk well and set to the side.
In a large mixing bowl, whisk together the 1/3 cup vegetable oil, ½ cup brown sugar, 1 egg, 1 teaspoon vanilla extract, 2/4 cup pure pumpkin, and ½ cup milk, until smooth.
Slowly mix the dry ingredients into the wet ingredients and mix until combined without over mixing.
Using a tablespoon, scoop the pumpkin spice batter into each cup – I scooped about 1½ tablespoons of batter into each cup and was able to make about 27 doughnut holes. Bake for 10-15 minutes until golden brown and a toothpick comes out clean.
Once baked, remove the doughnut holes from the muffin tin and let cool for a few minutes. I put them on parchment paper to cool.
While the doughnut holes are cooling, make the glaze:
For the glaze:
4+ tablespoon whipping cream
2 cups powdered sugar
Whisk powdered sugar and 4 tablespoons whipping cream to blend. Whisk in additional cream, 1 teaspoon at a time, to form medium thick glaze. Can be made up to 3 hours ahead.( This step only if you want the donuts in a cinnamon sugar coating as well – Add doughnut holes to bowl of spiced cinnamon sugar and toss to coat.) Spread doughnuts on 1 side with Powdered Sugar Glaze. Arrange doughnuts, glazed side up, on racks. Let stand until glaze sets, at least 30 minutes.