Mini Pumpkin Donuts

Ingredients

2 cups cake flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoons cinnamon
1/2 teaspoons nutmeg
1/8 teaspoons ground cloves
2 Tbsp. butter – melted (I used Brumble and Brown)
1/2 cup light brown sugar
2 large egg or substitute
1 teaspoon vanilla extract
3/4 cup canned plain pumpkin (not pumpkin pie filling)
1/2 cup non-fat milk
For the Topping:
4 tablespoons unsalted butter, melted (I used Brumble and Brown)
1/2 cup granulated sugar
2 tablespoons cinnamon

Preparation

1
Preheat oven 400°F. Spray two 24-cup mini muffin tins with baking spray and set aside.
2
In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves.
3
In a separate, large bowl whisk together butter, brown sugar, eggs, vanilla, pumpkin and milk until smooth. Add dry ingredients to wet ingredients and mix until just combined.
4
Divide batter evenly among muffin cups. Bake for 10-12 minutes or until a toothpick comes out clean.
5
Topping:
6
Melt butter in one bowl and combine granulated sugar and cinnamon in another bowl. Remove muffins from oven and cool for 2 minutes. Dip each muffin in melted butter, then roll in cinnamon sugar to coat.
7
Serve muffins warm or at room temperature.
.

About

I love these little donuts! Easy to pop in your mouth! There moist, sweet and tastes on wonderful pumpkin! http://peanutbutterandpeppers.com

Yield:

38 Mini Donuts

Added:

Saturday, December 3, 2011 - 6:41am

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