With autumn in the air everyone starts wanting the taste of pumpkin. These pumpkin donuts are flavorful and easy to make, as they are baked in the oven in a donut mold. Today I'm using my mini donut pan as I love to pair them with my apple cider donuts and this way we can all enjoy one of each.
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| Julian's Pumpkin Donuts |
If you want to use an entire 15.5 ounce can of pumpkin, simply double the recipe below. I use a non-stick mini donut pan and still coat it with baking spray after each use.
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| Mini Pumpkin Donuts and Apple Cider Swirls |
Ingredients (makes 20 mini or 10 full sized donuts)
1 cup canned pumpkin puree
2 eggs
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 tablespoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 pinch ground cloves
1 pinch ground allspice
1/2 teaspoon salt
Instructions
Preheat the oven to 350F degrees and grease a donut pan or spray with food release oil or baking spray.
In a large bowl, mix together the pumpkin, eggs, sugars, vegetable oil and vanilla.
In a separate bowl, whisk together the flour, baking soda, baking powder, salt and spices.
Slowly stir in the dry mixture to the wet mixture until combined.
Fill each donut cavity about 2/3 full with batter.
Bake for 10-12 minutes (for mini donuts or 12-15 minutes for full sized donuts), or until a toothpick inserted comes out clean. Do not over bake. Remove from oven and allow to rest on a wire rack for 10 minutes. Invert pan to remove donuts from the mold or use a fork to gently lift them out. Scatter on the wire rack and allow to cool to room temperature.
You can dip the donuts into a mixture of cinnamon and sugar, or dip them in my glaze recipe below. Or you can frost or drizzle them with cinnamon cream cheese frosting, as I'm doing today. Serve or refrigerate up to 3 days for later use. Serve at room temperature.
Cinnamon Glaze
11/2 cups powdered sugar
1 teaspoon cinnamon
3-4 tablespoons milk
Mix the above ingredients in a small bowl. Dip the donuts into the glaze and set aside to dry.
Cinnamon Cream Cheese Frosting
4 ounces cream cheese, room temperature
3 tablespoons unsalted butter, room temperature
2.5 cups powdered sugar
2 teaspoons cinnamon or more to taste
1 teaspoon vanilla extract
Place the softened cream cheese and butter into a large bowl of a stand mixer or a large bowl if you are mixing by hand or handheld mixer. Beat on high for 15 seconds.
Scrape down the sides and bottom of the bowl and beat another 10 seconds on high or until the mixture is smooth and well blended.
Slowly add about 1/3 of the powdered sugar beating in with the mixer on the lowest setting. Continue until all of the sugar is combined, scraping down the bowl between each addition.
Add a little milk if needed to get the ideal consistency for spreading or piping, depending on your method. Beat on high for 10-15 seconds or until the frosting is smooth and creamy. Do not overbeat.
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