Mini Pumpkin Doughnuts

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Made with Libby’s canned pumpkin puree, not the pumpkin pie filling. Baked in small doughnut baking pan. Garnished with various toppings.

Units Scale

1–1/2 cups cake flour, sifted

1–1/2 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

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Preheat oven to 425. Lightly spray doughnut pan with cooking spray. Set aside.
In large mixing bowl, sift together cake flour, salt, baking powder and spices. Set aside.
Make a well in flour mixture and add pumpkin puree, brown sugar, egg, juice, and butter.
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.
Bake 4-6 minutes or until the top of the doughnuts spring back when touched.
Cool in pan 4-5 minutes, remove to cooling rack.
When doughnuts are cool, frost with glaze, sprinkles, cinnamon/nutmeg sugar.

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

Find it online: https://lizbushong.com/mini-pumpkin-doughnuts/