Ingredients
- 1 (15 oz) can 100% pure pumpkin
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 cup light brown sugar
- 1/2 cup vegetable oil
- 2 large eggs, lightly beaten
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick butter, melted (I used salted butter)
- 1 cup sugar and 1/2 Tablespoon cinnamon, mixed together
Preparation
Step 1
Preheat oven to 425. Spray donut molds with nonstick spray.
Bring pumpkin, pumpkin pie spice, and cinnamon to a simmer in a medium saucepan until puree thickens and just begins sticking to the bottom of the pan. Carefully pour the hot puree into a mixing bowl. Whisk in the brown sugar and oil, then slowly beat in the eggs.
In another bowl, whisk the flour, baking soda and salt. Whisk into the pumpkin mixture until just combined.
Fill each donut mold about 3/4 full. I put the batter in a piping bag and piped it in and it was very easy. You could also use a Ziplock bag in place of a piping bag, or just spoon the batter in.
Bake the muffins 5-8 minutes, or until the tops spring back when lightly touched. These won't take very long, so keep an eye on them.
Turn the donuts out of the pans and allow them to cool a bit. When cool enough to handle, dip them in the butter and roll them in the cinnamon sugar.
Makes about 4 dozen mini donuts.