If this isn’t the perfect marriage of two amazingly delicious foods, then I don’t know what is. I mean, how could it get much better than donuts and pumpkin pie? Could there be a better fall breakfast? I think not. I love having donuts with coffee in the morning. Of course, I don’t eat them every morning, but on the weekends it’s a nice treat.

This recipe makes donut making super easy. These donut holes are baked and not fried, so they are healthier than the alternative. If you’re looking for a delicious autumn-flavored breakfast, then give this a try. You won’t be disappointed.

Pumpkin Pie Donut Holes

1 3/4 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

2 teaspoons pumpkin pie spice

1/3 cup oil

1/2 cup brown sugar

1 large egg

1 teaspoon vanilla

3/4 cup canned pumpkin

1/2 cup milk

4 tablespoons butter

2/3 cup sugar

2 tablespoons cinnamon

In a large bowl, toss the oil, brown sugar, egg, vanilla, pumpkin and milk, then whisk until well combined. Pour the flour, baking powder, salt and pumpkin pie spice on top of the wet ingredients. Now stir it all together, just until combined.

Use a small ice cream scoop to scoop little balls of batter, about 1 tablespoon each, into the cups of a greased muffin tin. Bake the donut holes at 350 degrees for about 10 minutes, or until a toothpick comes out clean when inserted.

While the donut holes are baking, melt the butter in a bowl and mix together the cinnamon and sugar in another bowl.

Right after you remove the donut holes from the oven, remove them from the tin, roll them in the butter and then roll them in the cinnamon and sugar mixture. Serve warm.

Joy Larson is a mother of four boys, graduate of the University of Montana, animal lover and writer.