When life gives you pumpkins, you make pumpkin donuts!
Guys, these donuts are amazing!! As one of my friends would describe them, they are a delicacy. They are the perfect little bite (about twice the size of a quarter).
I’ve been making these mini donuts for a couple of years. The first time I made them was for a friendsgiving event and they were a huge hit. And since then, I’ve been making them every year. Last year they were gone even before the dessert was served and I made about 200 mini donuts!! lol! This recipe makes about 100 mini donuts. Yes I know, you’ll be like- wow that’s a lot of donuts…. and it is a lot of donuts but they are so tiny that they’ll be gone before you know it.
Now that the holidays are approaching, you can easily make these donuts and freeze them. The night before your party, just transfer them to the fridge to thaw out (they will thaw out within 5 minutes- they are tiny!).
The day of the party, you can just brush them with melted butter and dip them in a cinnamon sugar coating. I guarantee you that they will be a huge hit!
Ingredients (100 mini donuts):
- 2 eggs at room temperature
- 1 1/3 cups granulated sugar
- 1/2 cup canola or vegetable oil
One 15-ounce can pumpkin puree
- 1 teaspoon vanilla extract
- 1 3/4 cups all purpose flour (SPOON the flour directly into the measuring cup from the container- DO NOT scoop the flour from the container or bag directly with the measuring cup)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons pumpking pie spice
- 4 Tablespoons melted butter
- 1/2 cup sugar
- 2 teaspoons cinnamon
- Preheat the oven to 350 degrees F. Grease a mini-donut pan.
- Beat eggs, sugar, canola oil, pumpkin puree and vanilla extract with an electric mixer until smooth.
- In another bowl, whisk the flour, baking powder, baking soda, pumpkin pie spice and salt together.
- Add the flour mixture to the pumpkin pure mixture and beat until just combined.
- Pour the batter into a large piping bag (or in a ziploc bag and cut off a corner!) and squeeze it into the donut mold. Smooth the tops with a moistened finger (water). Bake for 7-8 minutes or until a wooden pick inserted into the center comes out clean. Invert the donuts onto a cooling rack.
- For the topping: Combine the sugar and cinnamon together in a bowl. Brush the donuts with butter (2 or 3 at a time) then dip them in the cinnamon sugar to coat.
Enjoy! Bon profit!