The Little Epicurean

Oct 27 2012

Baked Pumpkin Donuts

A year ago I made these Halloween donuts.  They were such a hit that I decided to try my luck again and make another autumn inspired donut.

I am so happy that I did because I am totally in love with these mini pumpkin donuts.

I am a bona fide pumpkin addict.  I recently went to Trader Joe’s and went on a pumpkin spree.  I bought pumpkin pancake mix, pumpkin spice rooibos tea bags (which are amazingly delicious, by the way), pumpkin pecan instant oatmeal, and I even bought Charlie pumpkin dog biscuits.

I really enjoy making mini donuts.  I like how small and bite sized they are.  Try them coated with cinnamon sugar or keep them plain.  They’re scrumptious either way.  As for me, I prefer eating them with a cup of pumpkin spice latte.

Baked Pumpkin Donuts, adapted from Pumpkin Doughnut Muffins
makes 3 1/2 dozen mini donuts


Ingredients

  • 5 Tbsp unsalted butter, softened room temperature
  • 1/2 cup dark brown sugar, packed
  • 1 large egg, room temperature
  • 1 1/2 cups all-purpose flour
  • 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp fine sea salt
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • 1/4 tsp ground cinnamon
  • 1/4 cup buttermilk, room temperature
  • 3/4 cup pumpkin puree

Cinnamon Sugar Coating:

  • 1/2 cup granulated sugar
  • 1 tsp ground cinnamon
  • 3 Tbsp unsalted butter, melted

Method

1. Preheat oven to 350 degrees F.  Prepare a piping bag fitted with a small round top.  Lightly grease mini donut pan with cooking spray (Pam, Baker’s Joy).  Set aside.

2. In the bowl of a stand mixer, cream together butter and brown sugar until light and fluffy.  Beat in egg.  Mix in pumpkin puree until combined.

3.  Whisk together flour, baking powder, baking soda, salt, and spices.   In another bowl, combine buttermilk and pumpkin puree.

4.  With mixer on low, add dry mixture in three additions, alternating with pumpkin mixture.  Be sure to start and end with the dry mixture.  Mix until combined.

5.  Fill prepared piping bag with batter.  Pipe batter into prepared donut pans, filling mold a little over half full.  Bake for 10-12 minutes.  Let cool in pan for 2 minutes before unmolding.  Let donuts cool for 5 minutes on rack before coating in cinnamon sugar.

6.  Cinnamon Sugar Coating:  In a small bowl, whisk together sugar and cinnamon.  Set aside.  In another bowl, keep melted butter warm.

7.  Working with one donut at a time, dip donuts into melted butter.  Toss to coat in cinnamon sugar mixture. Let donuts cool completely on wire rack.

6 Responses to “Baked Pumpkin Donuts”

  1. October 27, 2012
    12:36 pm

    How adorable and delicious!

  2. October 30, 2012
    1:30 am

    Those look great! I’ve been looking for a pumpkin donut recipe, and I think I’ve found it!

  3. November 4, 2012
    1:50 am
    Amanda says...

    I’ve been meaning to use my donut pan more and these might just get me to do it! They look wonderful – love the pictures!

  4. November 19, 2012
    2:50 am
    Alison says...

    I’m going to make these for a pre-thanksgiving breakfast. Do you think I could make the donuts the night before and frost the next morning? Or are these better when they’re made the same day?

    • These donuts are pretty durable. You can totally make them the night before. Make sure to let the donuts completely cool before storing them in an airtight container. They should remain moist until the next morning.

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