Mini Pumpkin Doughnuts with Cider-Rum Glaze

Mini pumpkin doughnuts with a sweet cider and rum glaze are perfect for a fall breakfast or snack. Bonus: They are baked, not fried, so you can feel good about eating them!

Mini pumpkin doughnuts with a sweet cider and rum glaze are perfect for a fall breakfast or snack. Bonus: They are baked, not fried, so you can feel good about eating them! Get the easy recipe on RachelCooks.com!

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 doughnuts with a sweet cider and rum glaze are perfect for a fall breakfast or snack. Bonus: They are baked, not fried, so you can feel good about eating them! Get the easy recipe on RachelCooks.com!

 

Mini Pumpkin Doughnuts with Cider-Rum Glaze

Yield: 24-30 mini doughnuts

Prep Time: 25 minutes

Cook Time: 7 minutes

Total Time: 32 minutes

Mini pumpkin doughnuts with a sweet cider and rum glaze are perfect for a fall breakfast or snack. Bonus: They are baked, not fried, so you can feel good about eating them!

Ingredients:

For Glaze:

  • 1 tablespoon dark rum
  • 1 cup apple cider
  • 3/4 cup confectioners' sugar
  • 2 tablespoons unsalted butter

For Doughnuts:

  • 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

Directions:

  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!)

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!

adapted from Food Network

 

Mini pumpkin doughnuts with a sweet cider and rum glaze are perfect for a fall breakfast or snack. Bonus: They are baked, not fried, so you can feel good about eating them! Get the easy recipe on RachelCooks.com!

Verdict: Oh. My. Goodness. I could eat waaaaaaay too many of these mini pumpkin doughnuts. 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.
Difficulty: Easy!

Mini pumpkin doughnuts with a sweet cider and rum glaze are perfect for a fall breakfast or snack. Bonus: They are baked, not fried, so you can feel good about eating them! Get the easy recipe on RachelCooks.com!

Craving more pumpkin inspired treats and breakfasts? Try: Pumpkin Phyllo Straws, 3 Ingredient Pumpkin Spice Dip, Healthier Pumpkin Bread, Slow Cooker Pumpkin Spice Steel Cut Oats, Pumpkin Pie Muddy Buddies, Mini Pumpkin Tarts (these are SO easy!), Easy Pumpkin Pudding, or Pumpkin Honey Butter.

Mini pumpkin doughnuts with a sweet cider and rum glaze are perfect for a fall breakfast or snack. Bonus: They are baked, not fried, so you can feel good about eating them! Get the easy recipe on RachelCooks.com!
   
When you make a recipe from my site tag it with #RachelCooks!
I love to see what you're creating!

26 comments

  1. wow! those flavours sound incredible! I really want to try some of that glaze!

  2. omg. You bake donuts from scratch? And own a donut pan? It’s official. My husband married the wrong woman. You are incredible.

  3. I am dying over these. Posts like these make me want to move in right next door to you in MI!

  4. I’ll take a dozen please. Ok, maybe two. What a great recipe for fall!

  5. Oh lady… I hope you saved me some of these πŸ˜‰

  6. Totally dying over this glaze!

  7. I second cassie, i’d drink that rum glaze WITH A STRAW!!

  8. I can tell by looking at these that you aren’t messing around! LOL. I haven’t eaten yet and I’m starving now… thanks. :p

  9. You’re killing me with that glaze, it sounds amazing!!

  10. How fun, these fall doughnuts look amazing!

  11. Great minds think alike on the pumpkin donuts today! This glaze! OH MY!

  12. I bought a mini donut pan when I was in San Francisco and I can’t wait to start using it…especially if it means I get to dip things in a rum-cider glaze!

  13. What a coincidence…I got two regular-size donut pans on clearance yesterday and I saw your post today. Holy Mother of God…these donuts are amazing!! I tweaked the recipe a little because I’ve been itching to try some flax meal and had dark brown sugar as well as light rum on hand. (I substituted 1/4 c. of the flour for the same amount of flax meal. I also added a small drizzle of canola oil because the flax meal box said I might need to add a little moisture when I substituted. I don’t know if it’s really needed, though.) I baked them at 400 degrees (dark pan) for 10 minutes. Now I must return to guard duty! I’m fighting off my husband and older son to make sure my younger son gets a taste, too. My younger son has food allergies so we can’t go to regular bakeries in general. What a special treat this will be for him. Thank You!

  14. love the flavor combination in this donut!! the glaze – i could drink it.

  15. Fall is unequivocally my very favorite season – not the least of which is for the #Pumpkinallthethings mentality πŸ™‚

  16. Oh man, these look so good! I especially love that glaze!

  17. This is such a unique recipe! I love the idea of the cider-rum glaze. I think I may just have to make the donuts! πŸ™‚

  18. Say WHAT? These look awesome! I love the glaze on these bad boys.

  19. Wow! That’s just so freakinly glazing amazing! Haha.

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