Bready or Not: Mini Pumpkin Donuts with Maple Glaze
I'm officially in love with mini donuts.
Why? Let me list the reasons.
- mini donuts are small enough to be an indulgence, though that can make them dangerous in an I-can't-have-just-one kinda way
- they bake remarkably fast--much faster than cookies
- glazes can be switched out or omitted, easily changing the flavor
- if I pack them with wax paper between layers, they are very portable
The recipe for these donuts came from the packaging material for my mini doughnut pan. It also was a screwed-up recipe, as it stated that it made twelve donuts. Hello, you included this recipe with MINI DONUT PANS. Math isn't my strong point, but even I could predict it would make 36 luscious little pumpkin donuts.
Speaking of the pumpkin, I had a 1/3 of pumpkin puree left from other recipes. This called for a 1/2 cup. Did I let that stop me? Nope. The recipe turned out just fine, so look at this as a good thing to make if you have just a dab of pumpkin leftover. You could probably even throw in some applesauce if you wanted.
I seriously love the glaze here. I ganked it from another donut recipe where the donuts ended up as tasteless airy things--but the glaze was the keeper. Ah, maple. I looooove maple. It complements pumpkin so well. Since these donuts are so small, they don't end up being overly sweet, either.
Of course, you could just drop these in a bag of powdered sugar or simply sift some over the top, but... but... MAPLE.
DO IT.
Mini Pumpkin Donuts with Maple Glaze
Modified from Food Network packaging with donut pan
Donuts:
1 1/4 cups cake flour
1 teaspoon baking powder
1/2 teaspoon fine salt
1/2 teaspoon ground cinnamon
pinch ground cloves
pinch ground nutmeg
1 large egg, room temperature
1/3 to 1/2 cup pumpkin puree
1/2 cup dark brown sugar (or use light brown and add a drizzle of molasses)
1/3 cup buttermilk
2 Tablespoons unsalted butter, melted
1 teaspoon vanilla extract
Maple Glaze:
1 cup powdered sugar, sifted
2 Tablespoons milk
1 teaspoon maple extract
1) Preheat oven to 425-degrees and use nonstick spray on mini donut pan. Set up cooling racks with aluminum foil or wax paper beneath for easy clean up.
2) Whisk together the flour, baking powder, salt, cinnamon, cloves and nutmeg. Set aside.
3) In a large bowl, beat together egg, pumpkin puree, brown sugar, buttermilk, butter and vanilla extract. Add in the dry ingredients until just mixed.
4) Using an icing bag or a gallon bag with the corner snipped off, pipe the dough into the mini donut pan. Do NOT fill them to the top--they will double as they bake. [I find three circuits of dough in each mold to be just enough.]
5) Bake 5-7 minutes, until the donuts are springy to the touch. Let them cool in pan a few minutes and then use something like a chopstick to coax them out. Set donuts on rack to cool. Use nonstick spray on the pan before filling with dough again.
Will make about 36 mini donuts.
For the glaze:
Combine sifted powdered sugar, two tablespoons of milk, and maple extract. Stir. Add more milk if it's still too thick. Gently dip one side of donut (I do the darker bottom) in the glaze and then set to dry. Coat all donuts and then double-dip some with any remaining glaze.
OM NOM NOM.
Why? Let me list the reasons.
- mini donuts are small enough to be an indulgence, though that can make them dangerous in an I-can't-have-just-one kinda way
- they bake remarkably fast--much faster than cookies
- glazes can be switched out or omitted, easily changing the flavor
- if I pack them with wax paper between layers, they are very portable
The recipe for these donuts came from the packaging material for my mini doughnut pan. It also was a screwed-up recipe, as it stated that it made twelve donuts. Hello, you included this recipe with MINI DONUT PANS. Math isn't my strong point, but even I could predict it would make 36 luscious little pumpkin donuts.
Speaking of the pumpkin, I had a 1/3 of pumpkin puree left from other recipes. This called for a 1/2 cup. Did I let that stop me? Nope. The recipe turned out just fine, so look at this as a good thing to make if you have just a dab of pumpkin leftover. You could probably even throw in some applesauce if you wanted.
I seriously love the glaze here. I ganked it from another donut recipe where the donuts ended up as tasteless airy things--but the glaze was the keeper. Ah, maple. I looooove maple. It complements pumpkin so well. Since these donuts are so small, they don't end up being overly sweet, either.
Of course, you could just drop these in a bag of powdered sugar or simply sift some over the top, but... but... MAPLE.
DO IT.
Mini Pumpkin Donuts with Maple Glaze
Modified from Food Network packaging with donut pan
Donuts:
1 1/4 cups cake flour
1 teaspoon baking powder
1/2 teaspoon fine salt
1/2 teaspoon ground cinnamon
pinch ground cloves
pinch ground nutmeg
1 large egg, room temperature
1/3 to 1/2 cup pumpkin puree
1/2 cup dark brown sugar (or use light brown and add a drizzle of molasses)
1/3 cup buttermilk
2 Tablespoons unsalted butter, melted
1 teaspoon vanilla extract
Maple Glaze:
1 cup powdered sugar, sifted
2 Tablespoons milk
1 teaspoon maple extract
1) Preheat oven to 425-degrees and use nonstick spray on mini donut pan. Set up cooling racks with aluminum foil or wax paper beneath for easy clean up.
2) Whisk together the flour, baking powder, salt, cinnamon, cloves and nutmeg. Set aside.
3) In a large bowl, beat together egg, pumpkin puree, brown sugar, buttermilk, butter and vanilla extract. Add in the dry ingredients until just mixed.
4) Using an icing bag or a gallon bag with the corner snipped off, pipe the dough into the mini donut pan. Do NOT fill them to the top--they will double as they bake. [I find three circuits of dough in each mold to be just enough.]
5) Bake 5-7 minutes, until the donuts are springy to the touch. Let them cool in pan a few minutes and then use something like a chopstick to coax them out. Set donuts on rack to cool. Use nonstick spray on the pan before filling with dough again.
Will make about 36 mini donuts.
For the glaze:
Combine sifted powdered sugar, two tablespoons of milk, and maple extract. Stir. Add more milk if it's still too thick. Gently dip one side of donut (I do the darker bottom) in the glaze and then set to dry. Coat all donuts and then double-dip some with any remaining glaze.
OM NOM NOM.
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