Mini Pumpkin Doughnuts with Cider-Rum Glaze
Have you heard me mention that I love fall? Oh yeah–that’s right, I’m a broken record. These mini-doughnuts encompass ALL the great flavors of fall. They are so fantastic.
I have been eyeing doughnut pans for ages and I finally gave in and bought one–but the mini version. Partly because it would make cute little doughnuts and partly because that is all Kohl’s had. And I had a 30% off coupon. Gotta get this stuff while the gettin’ is good!
I took it home, washed it, and used it–all in the same day! This, my friends, is a major accomplishment for me these days. I not only went shopping but I also baked? Usually my pregnant body can only handle one big activity a day. Thank goodness for weekends and having Ben home to keep E entertained.
Mini Pumpkin Donuts with Cider-Rum Glaze
adapted from Food Network
1 tablespoon dark rum
1 cup apple cider
3/4 cup confectioners’ sugar
2 tablespoons unsalted butter
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
1 large egg
1/2 cup pumpkin purée
1/2 cup brown sugar
1/3 cup buttermilk (see note)
2 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
1. Preheat the oven to 425 degrees F and lightly spray the mini doughnut pan.
2. Heat the cider and rum in a small saucepan over medium-high heat. Simmer for about 15-20 minutes or until the liquid is reduced to approximately 1/4 cup. Whisk in the confectioners’ sugar until no lumps remain. Whisk in butter and set aside.
3. For the doughnuts: Whisk together the flour, baking powder, salt, pumpkin pie spice in a medium bowl. In a separate large bowl, whisk the egg with the pumpkin purée, brown sugar, buttermilk butter and vanilla. Add the dry ingredients and mix gently until just combined. Transfer to a resealable plastic bag or a pastry bag. Cut off the corner of the bag and pipe the batter into the doughnut mold.
4. Bake at 425 degrees for 6 to 7 minutes or until springy to the touch. Let cool slightly (1-3 minutes) before transferring to a wire rack with parchment paper or baking sheet underneath. Spoon the glaze over the top of the doughnuts. (Or dip them for even better coverage!) Makes 24-30 mini doughnuts.
Note: If you don’t have buttermilk in the house, you can substitute this way: Put 1 teaspoon white vinegar in a measuring cup. Add milk to make 1/3 cup. Stir and let sit for 10 minutes. Then it is ready to use!
Verdict: Oh. My. Goodness. I could eat waaaaaaay too many of these. And don’t even get me started on the glaze! Perfect combination of sweet and tangy.
Husband’s take: “You aren’t joking around with these” were his exact words. He loved them. E devoured them too.
Changes I would make: I drizzled the glaze but next time I would just dip each one in the glaze for better coverage and less glazy-goodness wasted.