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
Units
Scale
- 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