Mini Pumpkin Spice Baked Cake Donuts
A King Arthur Flour recipe that I have taken made into mini donuts, Instructions in my own words. Find ideas for glazing or topping the donuts at the end.
Ingredients
- 8 oz all-purpose flour
- ½ cup vegetable oil
- 3 large eggs room temperature
- 1 ½ cups granulated sugar
- 1 ½ cups homemade pumpkin purée
- ¾ teaspoon ground cinnamon
- ¼ teaspoon freshly ground nutmeg
- ¼ teaspoon ground ginger
- 1 ½ teaspoons salt
- 1 ½ teaspoons baking powder
Optional Toppings
- cinnamon sugar
- Pumpkin Buttercream (see NOTES)
- vanilla drizzle (sugar + water + vanilla)
Instructions
- Preheat your oven to 350 degrees
- Combine all ingredients except the flour in a mixing bowl, beat to combine
- Then add the flour. Mix until combined. Don't overmix. We aren't making a loaf of bread here.
- Ladle batter into mini donut or uffin pan that you have liberally sprayed with oil.
- Bake for 5-6 minutes in the donut pan or 8-9 minutes in the muffin pan or until a toothpick comes out clean.
- Remove from pan as soon as you can.
- Add toppings if desired (see NOTES)
Notes
How to Glaze Your Donuts
- Cinnamon Sugar - Just combine cinnamon and sugar to coat the donuts once they are cool enough to handle. Don't wait until they cool all the way though.
- Pumpkin Buttercream Frosting - Beat 1 stick of butter til smooth. Add ½ cup pumpkin puree and mix to combine. Add powdered sugar ½ cup at a time until you reach your desire consistency. For me it normally around 1 ½ cups of powdered sugar.
- Vanilla Drizzle - In a small bowl combine powdered sugar, water, and vanilla extract. Just eyeball it and add more sugar or more water until you get the right consistency.