Mini Pumpkin Doughnuts

Mini Pumpkin Doughnuts contain pureed pumpkin, ground cinnamon, ground nutmeg and baked in a mini round doughnut baking pan.  Baked at 425 for 4-6 minutes and decorated with toasted coconut, chocolate jimmies, sparkling sugars.

Mini Pumpkin Donuts

 What makes the Pumpkin Flavor?

Canned Pumpkin Puree not pie filling makes this little donut bite full of fall flavors.  Using ground cinnamon & nutmeg or pumpkin pie spice instead of individual spices. adds to the overall great flavor.  Note:  The mini donuts will not last long before getting sticky due to the richness of the batter so it is best to bake these the day you plan to serve.

Takes 6 minutes to bake in the tiny donut baking pan.  Have plenty of toppings to dip the minis in for added fun, presentation and flavor.

Suggested toppings:  confectioner’s sugar glaze, food processor chopped sweetened shredded coconut, diced pecans or nuts, sparkling sugar, melted dark chocolate.

 

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Mini Pumpkin Doughnut Recipe|Bread

Mini Pumpkin Donut Recipe|www.lizbushong.com

Made with Libby’s canned pumpkin puree, not the pumpkin pie filling.

  • Author: Liz Bushong
  • Prep Time: 15 minutes
  • Cook Time: 6-8 minutes
  • Total Time: 25 minutes
  • Yield: 48 mini donuts 1x
  • Category: Bread-Dessert
  • Method: Baking
  • Cuisine: American
Scale

Ingredients

11/2 cups cake flour, sifted

11/2 teaspoons baking powder

3/4 teaspoon salt

1/4 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

1 cup pumpkin puree-tested Libby’s

1/2 cup dark brown sugar

1/2 cup granulated sugar

1 egg-beaten

1 teaspoon grated orange rind

1/2 teaspoon vanilla

2 tablespoons butter, melted

1/4 cup orange juice

Instructions

  1. Preheat oven to 425.  Lightly spray doughnut pan with cooking spray.  Set aside.
  2. In large mixing bowl, sift together cake flour, salt, baking powder and spices. Set aside.
  3. Make a well in flour mixture and add pumpkin puree, brown sugar, egg, juice, and butter.
  4. Stir ingredients to blend.  Fill each doughnut cup approximately 1/3 full, about 1/2 tablespoon of batter.  Tap pan on counter to evenly spread batter in cups.
  5. Bake 4-6 minutes or until the top of the doughnuts spring back when touched.
  6. Cool in pan 4-5 minutes, remove to cooling rack.
  7. When doughnuts are cool, frost with glaze, sprinkles, cinnamon/nutmeg sugar.

Notes

You will need a Mini Doughnut pan

Decorate doughnuts with small sprinkles, diced toasted coconut, chocolate frosting and vanilla frosting

Other Ideas you might like to try: 

Check out the recipe for Pumpkin Spice Doughnut Holes-Cinnamon Glaze. Perfect for Fall entertaining.

Pumpkin Donuts Holes lizbushong.compng

 

Frosted Giant Pumpkin cookies lizbushong.com

Pumpkin Bread, Pumpkin Spice Chocolate Chip Cookies, Caramel Apples,  Skillet Caramel Apple Pie, Apple Pie Lattice Cookies and Cinnamon Cafe latte.

Best Fall Treats lizbushong.com

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