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Originally shared on the web 02/21/2013

2 c. white whole-wheat flour
2 t. cinnamon
1-1/2 t. baking powder
1-1/2 t. baking soda
1/2 t. salt
1/4 c. butter, softened
1/3 c. brown sugar, packed
1 egg, beaten
15-oz. can pumpkin
1/3 to 1/2 c. milk
3/4 c. sour cream
Optional: 1/2 c. chocolate chips
1 c. powdered sugar
1 to 2 T. caramel ice cream topping
2 T. milk

In a bowl, mix together flour, cinnamon, baking powder, baking soda and salt, set aside. In a separate large bowl, beat together butter and brown sugar. Mix in egg, pumpkin, 1/3 to 1/2 cup milk and sour cream. Slowly mix flour mixture into egg mixture until just combined; add chocolate chips, if using. Batter will be thick. Lightly grease a mini muffin tin. Add a tablespoon of batter to each mini muffin cup. Bake at 325 degrees for 10 to 15 minutes, until a toothpick tests clean. Cool in pan for 2 to 3 minutes. Remove from pan and cool completely. To make Caramel Glaze, stir together remaining ingredients. Dip doughnut holes into Caramel Glaze before serving. Serves 6.