Pumpkin Mini-Doughnuts
By
Sue Lally
@Susie429
9
Blue Ribbon Recipe
Pumpkin spice and everything nice, that's what these mini doughnuts are made of. With the perfect balance of pumpkin and spice, these are seriously addicting. You'll find yourself popping one after another into your mouth. They have the texture of a really soft muffin, but better. These doughnuts remind us of something you might find on a food truck at a fall festival. But theirs are fried and this is an easier baked version. Coating these with a sugar and spice mixture is the perfect touch.
Note: We piped the batter into the doughnut pans which was super easy. If you don't have a piping bag, put the batter into a resealable bag, seal it and snip the corner. Also, give the pan a few taps before putting into the oven to even the batter out. These are a little time consuming, but so worth it.
Ingredients
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DOUGHNUT
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1 1/2 cpumpkin puree (canned pumpkin)
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1 1/2 csugar
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3 largeeggs
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1/2 cvegetable oil
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1 1/2 tsppumpkin pie spice
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1 1/2 tspsalt
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1 1/2 tspbaking powder
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1 3/4 call-purpose flour + 2 tablespoons more
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SUGAR SPICE COATING
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1 csugar
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1 tsppumpkin pie spice, more if desired
How to Make Pumpkin Mini-Doughnuts
- Preheat oven to 350 degrees. In a large bowl, combine everything except the flour.
- Beat until smooth.
- Add the 1 3/4 cups flour plus 2 tablespoons.
- Stir just until combined.
- Spoon or pipe batter into 4 greased mini-doughnut pans. If you don't have 4 of them, do what I do, and bake them in batches. Fill them just a little over half full. Bake at 350 degrees for about 8 minutes; until a toothpick comes out clean.
- Remove from pans and place on a baking rack to cool.
- While still warm, but not hot, place a few at a time in a plastic bag with a cinnamon/sugar combination, and shake to coat.
- Enjoy!
