Pumpkin Donut Holes

1. Prepare the Donut Batter:
   • Preheat your oven to 350°F (175°C).
   • Grease a mini muffin tin or donut hole pan (you can also use a regular muffin tin if you don’t have a donut hole pan).
   • In a large bowl, mix the pumpkin puree, sugar, eggs, milk, and melted butter until smooth.
   • In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
   • Gradually fold the dry ingredients into the wet ingredients, mixing until just combined.
2. Bake the Donut Holes:
   • Spoon or pipe the batter into the muffin tin, filling each cup about 3/4 full.
   • Bake for 12-15 minutes, or until a toothpick inserted comes out clean. Let them cool for 5 minutes in the pan before transferring to a wire rack.
3. Coat the Donut Holes:
   • In a small bowl, combine the sugar and cinnamon for the coating.
   • While the donut holes are still warm, dip each one into the melted butter, then roll it in the cinnamon-sugar mixture to coat.

These soft, spiced pumpkin donut holes will make the perfect addition to any fall gathering or cozy afternoon! Let me know how they turn out!