Baked Pumpkin Spice Doughnut Holes

It’s finally starting to “cool” down here in South Carolina which means it is 75 degrees instead of 85. But hey, I think it feels great! And when it gets down to 75 here, I know fall is on its way. Sure, the leaves don’t change color until December and don’t fall until February but we are on our way…which means it’s time for fall foods! Drum roll please…Baked Pumpkin Spice Doughnuts!

Baked Pumpkin Spice Donut Holes
Craving Chronicles

Makes 20-24 mini muffins

Don’t worry – you don’t actually use the whole stick of butter for the coating, it just makes it easier to dip the muffins. If you’re looking for a somewhat lighter treat, skip the coating – the muffins are moist and pumpkin packed all on their own. These are best dipped and coated the same day you are going to eat them, otherwise the coating tends to get soggy.


For Donuts
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoons cinnamon
1/2 teaspoons nutmeg
1/2 teaspoon allspice
1/8 teaspoons ground cloves
1/3 cup vegetable oil
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
3/4 cup canned plain pumpkin (not pumpkin pie filling)
1/2 cup low-fat milk

For Coating
1 stick of unsalted butter, melted
2/3 cup granulated sugar
2 tablespoons cinnamon


Preheat oven 350°F. Spray each cup in a 24-cup mini muffin tin with baking spray or butter generously.

In a medium bowl, whisk together flour, baking powder, salt and spices (through cloves). In a separate, large bowl whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until smooth. Add dry ingredients to wet ingredients and mix until just combined – do not over mix!

Divide batter evenly among muffin cups. (Using a 2-tablespoon scoop will ensure uniform size.) Bake at 350°F for 10-12 minutes or until a toothpick comes out clean.

While the muffins bake, melt butter in one bowl and combine granulated sugar and cinnamon in another bowl. Remove muffins from oven and cool for 2 minutes, or until just cool enough to handle. Dip each muffin in melted butter, then roll in cinnamon sugar to coat.

This recipe is a must-make! Absolutely delicious!

Grandma’s Baked Potato Soup

Today was the first day it got actually cold here, (if you think sixty degrees is cold) so I decided to make my Grandma’s baked potato soup. She actually doesn’t like it, she thought it was so gross, so she poured it down the sink. But, it took me a few times to perfect it so i think my grandma gave up too easily. This soup is so creamy with chunks of potatoes, and of course all the other good stuff. I could eat three bowls of this soup if it wasn’t so bad for you. The recipe calls for 12 slices of bacon! But I only use eight, it takes out some of the sodium and cholesterol without taking out the great taste. Sorry I don’t think I can give away this recipe though, it’s too good!