1-First, preheat your oven to 350°F (175°C) and grease a 24-cup mini muffin tin to prevent sticking.

2-In one bowl, whisk together the dry ingredients: 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, and 1/8 teaspoon ground cloves. In a separate large bowl, mix 1/3 cup oil, 1/2 cup light brown sugar, 1 large egg, 1 teaspoon vanilla extract, 3/4 cup canned plain pumpkin, and 1/2 cup milk until smooth.

3-Next, combine the dry ingredients into the wet mixture and stir just until blended don’t overmix to keep them light. Evenly distribute the batter into the muffin cups and bake for 10-12 minutes, or until a toothpick comes out clean.

4-While they bake, melt 4 tablespoons of unsalted butter in one bowl and mix 2/3 cup granulated sugar with 2 tablespoons cinnamon in another.

5-After baking, let the donut holes cool for 2 minutes, then dip each one into the melted butter and roll in the cinnamon sugar mixture for that irresistible coating.