Bready or Not: Pumpkin Poppers
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Bready or Not: Pumpkin Poppers

These Pumpkin Poppers are like light, fluffy donuts holes, bathed in butter and coated in cinnamon and sugar. The recipe makes 24 in a mini muffin pan or donut hole pan.
Course: Appetizer, Dessert, Snack
Keyword: mini muffin, pumpkin
Author: Beth Cato



  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon allspice
  • 1/8 teaspoon ground cloves
  • 1/3 cup vegetable oil
  • 1/2 cup brown sugar packed
  • 1 egg room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup pumpkin puree
  • 1/2 cup milk almond milk works


  • 1/2 cup unsalted butter 1 stick or more as needed, melted
  • 2/3 cup white sugar more as needed
  • 2 Tablespoons cinnamon more as needed


  • Preheat oven to 350-degrees. Use nonstick spray on a mini muffin or donut hole pan.
  • Combine the dry ingredients. In another bowl, mix together the oil, brown sugar, egg, vanilla, pumpkin, and milk.
  • Pour the dry ingredients into the wet and mix until just combined. Fill the pan cavities about 2/3 full; the dough will poof up a lot in the oven.
  • Bake for 10 to 12 minutes. In the meantime, melt the butter in a bowl. In a separate small bowl, combine the topping sugar and cinnamon.
  • Remove poppers from oven. Give them a few minutes to cool, then start the assembly line. Use a spoon to roll them in the melted butter, then roll them in the cinnamon sugar. (Note: topping bowls may run low near the end, but it's easy to melt an extra tablespoon of butter or mix up some more sugar and cinnamon.)
  • Store in a sealed container at room temperature. The cinnamon-sugar mix will absorb into the balls over time and make them darker, but they taste great for several days.