Mini Pumpkin Donuts

15 ingredients
7 steps

Ingredients

  • 2 cups cake flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/8 teaspoon ground cloves
  • 2 tablespoons butter - melted, I used Brumble and Brown
  • 1/2 cup light brown sugar
  • 2 large egg or substitute
  • 1 teaspoon vanilla extract
  • 3/4 cup plain pumpkin canned, not pumpkin pie filling
  • 1/2 cup non fat milk
  • 4 tablespoons unsalted butter melted, I used Brumble and Brown
  • 1/2 cup granulated sugar
  • 2 tablespoons cinnamon

Directions

  1. 1
    Preheat oven 400°F. Spray two 24-cup mini muffin tins with baking spray and set aside.
  2. 2
    In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves.
  3. 3
    In a separate, large bowl whisk together butter, brown sugar, eggs, vanilla, pumpkin and milk until smooth. Add dry ingredients to wet ingredients and mix until just combined.
  4. 4
    Divide batter evenly among muffin cups. Bake for 10-12 minutes or until a toothpick comes out clean.
  5. 5
    Topping:
  6. 6
    Melt butter in one bowl and combine granulated sugar and cinnamon in another bowl. Remove muffins from oven and cool for 2 minutes. Dip each muffin in melted butter, then roll in cinnamon sugar to coat.
  7. 7
    Serve muffins warm or at room temperature.

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