Baked Halloween Donuts
These bite-sized donuts are a great alternative to cupcakes, cake pops, and macarons. They don’t require any refrigeration, can be made in advance, and are very easy to transport.Yield: 32 mini donuts
Servings: 32
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon ground cinnamon
- ¼ teaspoon pumpkin spice
- ¾ cup granulated sugar
- 1 large egg
- ¼ cup melted salted butter
- ¾ cup whole milk
- 1 teaspoons pure vanilla extract
Sugar Glaze
- 1 cup confectioners' sugar, sifted
- 2 Tablespoon whole milk
- ½ teaspoon pumpkin spice
- ½ teaspoon pure vanilla extract
- a couple drops of orange food coloring, if desired
Chocolate Glaze
- ½ cup chocolate chips
- 1 Tablespoon salted butter
- ½ Tablespoon light corn syrup
- 1 Tablespoon milk
Instructions
- Preheat oven to 350℉. Grease mini donut pan with butter, cooking spray or vegetable oil. Prepare a piping bag with a small round tip.
- Whisk together flour, baking powder, salt, cinnamon, and spices. Set aside.
- In a large bowl, beat together sugar and egg until thick and light in color. Add dry ingredients to sugar egg mixture. Mix until combined.
- Whisk together melted butter, milk and vanilla. Add to batter in two additions until incorporated. Let batter stand for 3-5 minutes to thicken.
- Transfer batter to prepared piping bag. Pipe batter into donut pan filling each mold about 2/3 full. Bake 10-12 minutes. Let cool in pan for 2 minutes before unmolding. Let cool on rack until ready to decorate.
Sugar Glaze
- In a small bowl, mix together all the ingredients. Stir until smooth and thick. Add additional confectioner’s sugar if necessary. If glaze hardens too fast, microwave at 10 second intervals until fluid.
Chocolate Glaze
- Place chocolate chips, butter, corn syrup, and milk in a microwave safe bowl. Heat in the microwave for 15 second intervals until smooth and melted. Stir contents between intervals.