Baked Mini Pumpkin Donuts

pumpkin donutsI survived my first day of General Medicine today! Thoughts:

  1. This rotation is as intense and demanding as I thought it was going to be
  2. I need some chocolate chip cookies (all of these mini pumpkin donuts are already gone!!)
  3. It is going to be a long 6 weeks, but I’m hoping to make a difference for my patients

Last weekend I baked some mini pumpkin donuts with chocolate glaze to use up the rest of the pumpkin purée I had in my refrigerator. These are diet-friendly because 1) they are baked instead of fried in oil and 2) they are mini! I love the hint of spiced pumpkin mixed with a rich chocolate glaze. If you don’t have a mini donut pan, you can use a larger one and just double the recipe.

I can’t believe October is already here!! What are some of your favorite fall recipes?

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Baked Mini Pumpkin Donuts
 
Prep time
Cook time
Total
 
Type: Dessert
Serves: 18
Ingredients
  • 2½ tbsp canola oil
  • 1 egg
  • ½ cup + 1 tbsp sugar
  • ½ cup pumpkin purée (canned or fresh)
  • ⅛ tsp nutmeg
  • ⅛ tsp cloves (or allspice)
  • ¼ tsp cinnamon
  • ¼ tsp salt
  • ½ tsp baking powder
  • ⅔ cup flour
  • Chocolate Glaze:
  • 1 tbsp butter
  • ½ tsp light corn syrup
  • 1 tbsp milk or heavy cream
  • ¼ tsp vanilla extract
  • 1 tbsp semi-sweet chocolate chips
  • ¼ cup confectioners' sugar
Instructions
  1. Preheat oven to 350 degrees F.
  2. Mix oil, egg, sugar, pumpkin purée, spices and salt in a mixing bowl with a wooden spoon.
  3. Add the baking powder then half of the flour. Stir well.
  4. Add the remaining flour and stir until all ingredients are well blended.
  5. Add 1 tbsp to greased mini donut pan molds.
  6. Bake for 7 minutes, until donuts are firm with gently touched with your finger.
  7. Cool on a wire cooling rack.
  8. For the glaze, melt the butter, corn syurp and milk or heavy cream in a small saucepan over low heat.
  9. Add the chocolate chips and vanilla, stirring until all melted.
  10. Add the confectioners' sugar and stir in. Add more cream if needed to get a nice consistency.
  11. Dip each donut in the glaze while keeping over low heat.
Makes 18 mini donuts

    Recipe adapted from King Arthur Flour’s “Pumpkin Cake Doughnuts”

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    19 comments

    1. Hotly Spiced says:

      Congratulations on surviving day one! You’re on the countdown now! I must get myself a doughnut pan. How gorgeous do these look. I love the glossy icing xx

    2. Shelley @ Two Healthy Kitchens says:

      High-five on making it through day one! 😀 And, double-high-five (ummmm … yeah … that would be 10) on this post! Awesome idea! My daughter has a mini donut maker and she is going to looooove this – I think I know what we’ll be eating for breakfast this weekend! Gorgeous photos, as always! Love, love it!

    3. Heidi says:

      Hi Kristianne!

      Would you mind telling me the weight of the 2/3 cups of all-purpose flour in oz./gr.? I just want to make this donuts and I want it to be really perfect.

      Thanks for sharing.

    4. Caroline M says:

      LOVE, LOVE, LOVE
      Hi! First time on your site yesterday, after looking for a baked donut recipe. Baked late last night. Left on the counter for the kids. My 4 yr old said everyone in his class wanted to eat it up, 11 yr old took a bite on the way to school @ couldn’t manage to save it for recess, my 14 yr olds sons teacher – asked if it tastes as good as it looks, he answered no because he didn’t want to share!
      Thanks for a fantastic & healthful recipe!
      Wanted to bake a few batches for a parlor meeting/breakfast. Couldn’t access your site (BIG mistake not to write down the recipe right away). Tried all night, (tonight) finally settled for the KAF recipe you adapted it from & hoping for the best. Now that they’re baked – your site is available!!
      Thanks again!

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