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!
Have you heard me mention that I love fall? Oh yeah–that’s right, I’m a broken record. These mini pumpkin doughnuts encompass ALL the great flavors of fall. They are so fantastic. I love them with a cup of hot mulled cider or an apple cider cocktail (or mocktail).
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.
About these mini pumpkin doughnuts:
While doughnuts are traditionally deep fried, these doughnuts are baked. They are basically a quick bread, baked in a doughnut shape.
The batter is easy to make. Mix the dry ingredients (flour, baking powder, salt, pumpkin pie spice) and set aside. Mix the wet ingredients (canned pumpkin, egg, melted butter, buttermilk, vanilla, and sugar. Stir in the dry ingredients, mix together just until no lumps remain.
I like to use a pastry bag to fill the doughnut pans. Bake the “doughnuts”, cool slightly, remove them from the pan, and either drizzle them with the delicious glaze or dip them into the glaze for even better glaze coverage.
So delicious! I bet you can’t eat just one!
Want to make something else in your new doughnut pan? Try banana doughnuts with brown sugar glaze, or these unique almond poppy seed doughnut cookies. Yes, that’s right – cookies made in a doughnut pan!
Craving more pumpkin inspired recipes? Try:
For the Glaze:
- 1 tablespoon dark rum
- 1 cup apple cider
- 3/4 cup confectioners’ sugar
- 2 tablespoons unsalted butter
- Preheat the oven to 425°F and lightly spray the mini doughnut pan with non stick cooking spray.
- For the glaze: 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.
- 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.
- Bake 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!)
- If you don’t have buttermilk, make a substitute: 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!
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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 loves them. E devours 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.