It’s FINALLY feeling a little like Fall here in SoCal (not really, but I like to pretend) and I’m starting to whip out the pumpkin puree. The other day, when faced with a crazy carpool schedule, a Donut Cookbook that I wanted to review and a can of pumpkin puree, I decided to bake up a batch of mini pumpkin donuts.
What? That wasn’t a good decision? I beg to differ.
You see, a few weeks ago I was magically sent this amazing cookbook: “150 best donut recipes, fried of baked” by George Geary. (It’s scheduled to come out October 2012, so you should be able to get your hands on it.) Sure, I had requested the cookbook, but I’m always amazed when publishers actually send me something. Really. It’s like Christmas every time a books-shaped package arrives at my door.
Well, when I saw that the title included baked donuts, I jumped at it. 
The book arrived a few weeks ago and I’ve been sifting through the recipes, figuring out which one to try first.
The yeasty fried dough donuts sound amazing, the beignets look like little clouds of fried-dough heaven. But today, I just didn’t have time to let a dough rise. Today, amdist running to the bank, Target, the grocery store, a few coffee shops to beat the 100 degree heat, I needed a little quick reminder that it’s actually Fall.
Mini Pumpkin Donuts – one bite donuts to the rescue!
Print
Mini Pumpkin Baked Donuts
- Total Time: 30 minutes
- Yield: 24 1x
Description
Preheat oven to 325 degrees F. You’ll need two 12-well mini-donut pans, sprayed with nonstick spray. Excerpted from 150 Best Donut Recipes by George Geary © 2012 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.
Ingredients
- 2 1/2 cups (600 ml) all-purpose flour
- 3/4 cup (180 ml) packed brown sugar
- 2 tsp baking powder
- 1 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp freshly ground nutmeg
- 1/4 tsp ground allspice
- 1/8 tsp ground ginger
- 2 large eggs, beaten
- 3/4 cup (180 ml) whole milk
- 1/2 cup (120 ml) pumpkin puree (not pie filling)
- 1 tbsp unsalted butter, melted
- 1 tsp vanilla extract
Instructions
- In a large bow, whisk together flour, brown sugar, baking powder, salt, cinnamon, nutmeg, allspice and ginger. Set aside.
- In a medium bowl, whisk together eggs, milk, pumpkin puree’,butter and vanilla. Add to flour mixture and mix with a rubber spatula just until incorporated.
- Place batter into a resealable freezer bag or pastry bag and fill each prepared well two-thirds full.
- Bake in a preheated oven until donut springs back when lightly touched, 10-14 minutes.
- Let donuts cool in pans on a rack for 5 minutes. Turn out of pans onto rack and toss with Autumn Spiced Sugar, if using, or let cool completely prior to icing.
- Notes
Notes
- Excerpted from 150 Best Donut Recipes by George Geary © 2012 Robert Rose Inc. www.robertrose.ca Reprinted with permission.
- All rights reserved.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 mini donuts
- Calories: 130
If You Liked This Recipe, You’ll Love These
- Pumpkin Pie with Brown Sugar Meringue
- Baked Pumpkin Doughnut Holes
- Chocolate Espresso Breakfast Donuts
- Gluten Free Mini Pumpkin Cake
Frequently Asked Questions
Does the recipe use pumpkin puree or pumpkin pie filling?
Pumpkin puree — the ingredient list explicitly calls for 1/2 cup pumpkin puree (not pie filling). Pie filling contains added sugar and spices that would throw off the recipe’s spice balance, which already includes cinnamon, nutmeg, allspice, and ginger.
How do I fill the donut pan without making a mess?
The instructions say to transfer the batter into a resealable freezer bag or a pastry bag and pipe it into each prepared well, filling two-thirds full. This gives you much more control than spooning the batter and keeps the wells clean.
Where does this recipe come from?
The recipe is excerpted from “150 Best Donut Recipes” by George Geary (Robert Rose Inc., 2012), which the author received for review. The article credits the book as the source and the cookbook’s author is credited in the recipe.
