Mini Pumpkin Donuts with Cinnamon Maple Glaze

Mini Pumpkin Donuts with Cinnamon Maple Glaze:  Delicious fall treat, baked not fried, and all the flavours of the season.  Your family will love these.

I recently had the good fortune of finding a mini donut pan, and since mini donuts are a family fav -like first stop at any fair or carnival, I knew having our very own pan would be a good thing. 😉 Since it’s fall and we can’t seem to get enough pumpkin, I went searching for a baked pumpkin donut and found this delicious sounding version at Taste and Tell -I made just a couple modifications. If you’re making regular size donuts make sure to check out the original recipe.

Mini Pumpkin Donuts with Maple Cinnamon Glaze

Ingredients:

Donuts

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon nutmeg
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon ginger
  • 1/4 cup softened butter
  • 1/2 cup brown sugar
  • 1 cup pumpkin puree
  • 2 eggs
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract

Maple-Cinnamon Glaze

  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon maple syrup
  • 1/2 teaspoon cinnamon
  • 3 tablespoons milk

Method:

1. Preheat the oven to 350F. Spray donut with non-stick cooking spray.

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2. In a large bowl, sift together dry ingredients; flour, baking powder, salt, baking soda, nutmeg, cinnamon and ginger. Set aside.

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3. In a stand mixer, cream together the butter and brown sugar. Add the pumpkin, eggs, milk and vanilla, and mix well.

4. Add the dry ingredients to the wet ingredients and mix until the batter comes together.

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5. Spoon the batter into a large ziplock bag and cut off the corner to pipe the batter into the donut pan. Tip: wet your finger in a little water and use it to pat down the little tip that sticks up where you finish piping the circle.

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6. Bake in a preheated 350F oven until a toothpick inserted in the centre comes out clean, about 5-6 minutes for the mini donuts. Allow donuts to cool before dipping in the glaze.

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7. To prepare the glaze, stir all the ingredients together in a small bowl. When the donuts are cool, dip them in the glaze.

Mini Pumpkin Donuts with Cinnamon Maple Glaze:  Delicious fall treat, baked not fried, and all the flavours of the season.  Your family will love these.

See those little flecks of cinnamon in the glaze? These are really, really yummy. They didn’t keep too well over night, the glaze kind of seeped all into the donuts and didn’t look nearly as pretty, so you should probably eat them all in one day. Officially #8 of the instructions…

8. Eat them all in one day. 😉

Mini Pumpkin Donuts with Cinnamon Maple Glaze:  Delicious fall treat, baked not fried, and all the flavours of the season.  Your family will love these.

Such a great fall treat.

Mini Pumpkin Donuts with Cinnamon Maple Glaze:  Delicious fall treat, baked not fried, and all the flavours of the season.  Your family will love these.

With mini pumpkin donuts with cinnamon maple glaze, life really is a party!

This post is linked up at Whipperberry, Tidy Mom, Lil’ Luna, Savvy Southern Style, 36th Avenue, The Shabby Creek Cottage, Tatertots and Jello, and Craftberry Bush.

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Comments

  1. these look so good I’m tempted to go out and buy one of those pans right away!

  2. Hi! found your blog thru Craftionary blog – these look so good, I’d love to find one of those pans!
    JoAnn

  3. I love your mini version! Wish I had some right now!

  4. makeandtakes says:

    What a great mold! And never thought to add pumpkin to doughnuts, yum!

  5. Oh these look so good! Such a fun treat for the fall 🙂

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