Mini Pumpkin Donuts

We had a playdate with a few of my daughter's friends from school. I wanted a few little snacks around in case of any hungry tummies. And I couldn't resist the temptation to make a batch of mini donuts. The Adorable Factor is off the charts!

Tis the season for pumpkin flavored everything, so I broke out the cans of pumpkin puree for this playdate!

Of course, you could bake this batter in a standard-size donut pan, or even a muffin tin. Just adjust the bake time a bit to ensure your donuts are cooked through.

Mini Pumpkin Donuts

Ingredients

For the donuts

·       1 ½ cup sugar

·       ½ cup vegetable oil

·       2 eggs

·       1/3 cup milk

·       1 tbsp vanilla extract

·       1 cup pumpkin puree

·       1 ¾ cup flour

·       ½ tsp salt

·       1 tsp baking soda

·       ½ tsp baking powder

·       1 tsp cinnamon

·       1 tsp ground ginger

·       ½ tsp ground clove

·       ½ tsp nutmeg

For the cinnamon sugar

·       ½ cup sugar

·       ½ tsp cinnamon

Preheat oven to 350F.

For the donuts… Whisk together the sugar, oil, eggs and milk. Stir in the vanilla and pumpkin. Sift over the flour, salt, baking soda, baking powder and spices.

Lightly grease a mini donut pan with non-stick spray. If you don’t have a donut pan, just using a mini muffin pan.

Transfer about half of the batter to a large Ziploc bag. Remove excess air and seal the bag. Snip the tip off of one of the bottom corners of the bag forming about a ¼ inch hole. Pipe batter into the bottom of each donut well. Repeat with any remaining batter.

Bake for about 10 minutes, depending on the size of your donut pan, or until a toothpick inserted in the center comes out clean.

For the cinnamon sugar… while the donuts bake, combine the cinnamon and sugar in a small mixing bowl. Set aside.

Turn the baked donuts out onto a cooling rack. Allow to cool for a minute or two until just cool enough to handle. Immediately toss each donut into the cinnamon sugar, ensuring all sides of the donut are covered int the sugar. Return each donut to the cooling rack to cool to room temperature.

Serve immediately or store in an airtight container.

Makes 4 dozen 1 1/2in donuts

Gluten Free Friendly!

Substitute the flour for a GF flour blend. I’d recommend Cup4Cup for this recipe.