Mini Pumpkin Donuts with Pumpkin Spice Glaze

_{Nothing says Autumn Time then eating a Pumpkin Spice Donuts or two. Using fresh pumpkin or canned pumpkin you can make wonderfully pumpkin Spice mini cake doughnuts with pumpkin spice glaze.} 

Mini Pumpkin Donuts with Pumpkin Spice Glaze

Prep Time: 20 Minutes Cook Time: 10 Minutes Total Time: 30 Minutes Servings: 36 Mini Donuts

With the weather changing and the days starting to get a little cooler, my favorite season will be upon us. One of my favorite traditions is apple picking in upstate New York. We like to do it a few times with the kids. Our local farms do a really nice job with family activities including apple picking.

This includes baking up the most delicious apple cider donuts. These donuts are delicious. I decided to start a new family tradition. Nothing says FALL Time more than eating freshly baked Pumpkin Mini Cake Donuts with Pumpkin Spice Glaze.

You seriously can not just eat one and lucky for us, a serving is 4 doughnuts. This recipe will make 36 mini pumpkin spiced doughnuts. You may also want to try making our light & fluffy pumpkin pie dip.

Ingredients Needed

For the Doughnut Cakes

• ½ cup Brown Sugar
• ¼ tbsp. Baking Soda
• ½ tsp. Baking Powder
• 1 cup Flour
• 1/3 cup Sugar
• 1/8 tsp. Ground Nutmeg
• 1 tsp. Pumpkin Pie Spice
• 1 tsp. Cinnamon
• 1/8 tsp. Ground Cloves
• 1/3 tsp. Salt
• 1 tbsp. Butter (melted)
• 1 Egg (beaten)
• 1 tsp. Vinegar
• ½ cup Heavy Whipping Cream
• 1 tsp. Vanilla Extract
• ¾ cup Pumpkin Puree

For the Doughnut Glaze

• 1 cup Brown Sugar
• 1 cup Powdered Sugar
• 1 tsp. Cinnamon
• 1 tsp. Pumpkin Pie Spice
• ¼ cup Half & Half

How To Make These Donuts

First, let’s start out by preheating the oven to 350 degrees F. While you are preheating, grab a small bowl and melt 1 teaspoon of butter in the microwave. Remove and let cool.

Next in a large mixing bowl, combine dry ingredients: brown sugar, baking soda, baking powder, flour, sugar, ground nutmeg, pumpkin pie spice, cinnamon, ground cloves, and salt. Using a fork or whisk stir to combine.

By now, your melted butter should be cool enough. It is time to add a beaten egg, vinegar, heaving whipping cream, and vanilla extract to the bowl. Now whisk together until well combined.

Then take your wet mixture and add it to your dry mixture to combine in a large mixing bowl. Stir well. Lastly, add pumpkin puree to the mixture. Now you can stir until combined.

In order to make these doughnuts, you need a pan similar to this Wilton 12-Cavity Mini Doughnut Pan.  

Spray the pan with non-stick cooking oil. Then, using a disposable piping bag, fill it with the mixture. Try to eliminate air bubbles, by pushing the mixture toward the tip. Using scissors, trip the tip of the piping bag. Slowly fill each donut cavity halfway full.

Bake for approximately 10 minutes. Remove. Let cool.

Then use a butter knife or spoon to gently release the doughnuts or turn the pan upside down and gently tap the pan on the counter. They should fall onto the countertop.

These doughnuts will taste fantastic with this Traditional Wassail Cider Drink Recipe.

Other Fall Favorite Recipes

No-Bake Pumpkin Cheesecake Dip

Crock Pot Pumpkin Bread Pudding Recipe

Mini Pumpkin Pies Recipe– Made with Cheese & Crackers

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