Sure, it's easy to buy donuts. But you will never have one fresher than the one you make at home. And if you can make them without the mess of frying? Hell Yes! See what we did there? Seriously, make these. You'll need a mini donut baking pan (like a muffin pan but with mini donut-shaped cups). It's never the wrong time to eat pumpkin donuts, so why not try @thepalatablelife's recipe? Watch our clip for how to make them perfectly at home!
Mini Pumpkin Donuts
12 donuts
30 minutes
Ingredients
1 1⁄4 cups all-purpose flour
1 tbsp. baking powder
2 tsp. pumpkin pie spice
1⁄4 tsp. salt
1⁄2 cup pumpkin puree
1⁄2 cup packed brown sugar
1/3 cup milk
1/3 cup butter, melted (for batter)
1⁄4 cup butter, melted (for coating after
baking)
1/3 cup cinnamon sugar
Instructions
Heat the oven to 350°F. You’ll need a silicone mini donut pan with 12 mini donut cups (about 2 1/2" each). Mix the flour, baking powder, pumpkin pie spice and salt in a bowl.
Whisk the pumpkin, brown sugar, milk and 1/3 cup melted butter in a large bowl. Add the flour mixture and mix until just combined (overmixing will make tough donuts). Transfer the batter to a piping bag or a ziploc bag with the corner cut off. Pipe the batter into each of 12 mini donut pan cups until about 3/4 full (about 2 tbsp. batter each).
Bake for 12 to 14 min. or until the donuts bounce back when you press the tops or until a toothpick inserted comes out clean. Remove the donuts to a cooling rack.
Dip the donuts into the remaining 1/4 cup melted butter and coat with the cinnamon sugar.
Nutrition (per donut)
Calories 174, Total Fat 9g, Carbs 21g, Sugars 10g, Protein 1.7g, Sodium 177 mg, Fiber 0.7g
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