Pumpkin Mini-Doughnuts
Pumpkin Mini-Doughnuts
by Sue Lally from Vacaville, CA
Pumpkin spice and everything nice, that’s what these mini doughnuts are made of. With the perfect balance of pumpkin and spice, these are seriously addicting. You’ll find yourself popping one after another into your mouth. They have the texture of a really soft muffin, but better. These doughnuts remind us of something you might find on a food truck at a fall festival. But theirs are fried and this is an easier baked version. Coating these with a sugar and spice mixture is the perfect touch. Note: We piped the batter into the doughnut pans which was super easy. If you don’t have a piping bag, put the batter into a resealable bag, seal it and snip the corner. Also, give the pan a few taps before putting into the oven to even the batter out. These are a little time consuming, but so worth it.
Ingredients
- DOUGHNUT
- 1 1/2 c pumpkin puree (canned pumpkin)
- 1 1/2 c sugar
- 3 large eggs
- 1/2 c vegetable oil
- 1 1/2 tsp pumpkin pie spice
- 1 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1 3/4 c all-purpose flour + 2 tablespoons more
- SUGAR SPICE COATING
- 1 c sugar
- 1 tsp pumpkin pie spice, more if desired
See recipe for pumpkin mini-doughnuts
Just A Pinch Recipes is a coming-together of hometown cooks and the timeless, proven recipes that pass through generations. The old-fashioned recipe swap now extends to blue-ribbon cooks across the map… each bringing their own unique flavor to the table: from mom’s Georgia peach pie to that creamy Wisconsin cheese soup you look forward to every winter.
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