Pumpkin Spice Mini-Donuts

I got an exciting gift for Christmas…

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A mini donut maker! I know it is the new year and I am supposed to be working on eating healthier. Well, January 1st fell on a Thursday so there was really no sense in going crazy until Monday…right?

Anyway, I decided to take it for a spin this afternoon. After looking at numerous recipes for mini donuts, I decided to try this pumpkin version from ‘garnish with lemon’  ( http://www.garnishwithlemon.com/pumpkin-spice-mini-donuts).

It will be quite a while until the next pumpkin season (after all) and I did have one lonely can of pumpkin left….

Anyway,

I got my ingredients together

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Donuts:
1 3/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/8 teaspoons ground cloves
1/3 cup vegetable oil
1/2 cup brown sugar
1 egg
1 1/2 teaspoon vanilla extract
3/4 cup canned pumpkin
1/2 cup milk

(see my modifications below)

Coating:
1/2 cup butter, melted
2/3 cup sugar
1-2 tablespoons cinnamon

Preheat oven 350 F.  Grease mini donut pan.

In a bowl, mix flour, baking powder, salt and spices together and set aside.

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In a large bowl  whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until combined. Slowly add the dry ingredients and stir until just combined.

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Don’t over mix. I didn’t have all the spices so used about a tablespoon of pumpkin pie spice along with the cinnamon. I also used butter instead of vegetable oil. (Just my thing, I guess)

Use a pastry bag or snip the end off a plastic zip style bag and fill pan-well-don’t over fill.

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I tried using a spoon and it was really messy. I also tried the plastic bag and that was pretty messy too. (sigh)

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Anyway…

Bake for about 7-9 minutes, until donuts spring back when gently pressed.

Turn donuts out onto a wire rack or plate (since I don’t have a wire rack) and allow to cool for a few minutes.

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While the donuts are cooling, melt butter in one bowl and combine the sugar and cinnamon in another.  When donuts are still nice and warm, quickly dip each donut in melted butter, then coat in the cinnamon-sugar mixture.  Serve immediately. Do not complete this step until just before serving if they will not be eaten right away.

I decided not to dip them in butter nor drop them in the cinnamon/sugar either. They were light, fluffy, and delicious just the way they were…

and remember…

I am trying to cut back!

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13 thoughts on “Pumpkin Spice Mini-Donuts

  1. Pumpkins are scrumptious in savoury applications. They make lovely risotto’s, soups, quiches, all kinds of things. We Aussies eat them savoury, you guys in the U.S. eat them sweet, we have all of the bases covered 😉

    Liked by 1 person

  2. That makes me so curious.. do you eat pumpkin as a squash then? I don’t think I have ever had pumpkin in anything other than cake, pies, desserts, smoothies, and pancakes.

    Like

  3. I love your stoic resilience there mommermom and how you found a way to triumph AND indulge. We Aussies don’t have canned pumpkin pie and most of our pumpkin gets turned into savoury things so I am still wrapping my head around eating it sweet in anything but these little babies certainly make the premise look a bit less intimidating 😉

    Liked by 1 person

  4. Well that was interesting. I had never heard of a donut maker, or making them at home – but it looks quite achievable. You did put me in mind of the wife of one of our prominent old-time politicians – she was famous across the country for her pumpkin scones!

    Liked by 1 person

  5. I like the idea of mini donuts. I failed to get my pumpkin bread made this year but do not have a donut pan. Might get one after reading this. I use applesauce instead of oil or butter and it works so well and comes out moist. Thanks for the idea.

    Liked by 1 person

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