Baked Pumpkin Donuts
Tender mini donuts made with pumpkin puree, brown sugar, and warm spices, baked in a mini donut pan and finished with a melted butter dip and cinnamon sugar coating.Yield: makes 3 ½ dozen mini donuts
Servings: 42 mini donuts
Equipment
Ingredients
- 5 Tbsp unsalted butter (70 g), softened
- ½ cup brown sugar (100g) packed
- 1 large egg room temperature
- 1 ½ cups all-purpose flour (195 g)
- ¼ tsp baking soda
- ½ tsp baking powder
- ½ tsp kosher salt
- ¼ tsp ground nutmeg
- ¼ tsp ground allspice
- ½ tsp ground cinnamon
- ¼ cup buttermilk (60 g) room temperature
- ¾ cup pumpkin puree (180 g) canned
Cinnamon Sugar Coating:
- ½ cup granulated sugar (100 g)
- 1 teaspoon ground cinnamon
- 3 Tablespoon unsalted butter (42 g) melted
Instructions
- 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.
- In the bowl of a stand mixer, cream together butter and brown sugar until light and fluffy. Beat in egg.
- Whisk together flour, baking powder, baking soda, salt, and spices. In another bowl, combine buttermilk and pumpkin puree.
- 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.
- 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.
- Cinnamon Sugar Coating: In a small bowl, whisk together sugar and cinnamon. Set aside. In another bowl, keep melted butter warm
- 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.
Don't overfill. Keep each mold no more than 3/4 full. Overfilled donuts puff up and close the hole, and you'll end up with muffin tops.
Notes
- Grease every batch. Re-grease the pan between batches so the donuts release cleanly.
- Coat while warm. Warm donuts soak up just enough butter to grab the cinnamon sugar. Dip quickly so they don't get greasy.
- Double-roll for extra crunch. Toss them a second time in cinnamon sugar if you like a sweeter, sparklier coating.
Nutrition
Calories: 59kcal | Carbohydrates: 9g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 44mg | Potassium: 22mg | Fiber: 0.3g | Sugar: 5g | Vitamin A: 757IU | Vitamin C: 0.2mg | Calcium: 11mg | Iron: 0.3mg