Baked Mini Pumpkin Donuts
Ingredients
- FOR THE DONUTS: ⓘ
- 2 cups Cake Flour ⓘ
- 2 teaspoons Baking Soda ⓘ
- 1/2 teaspoons Salt ⓘ
- 1/2 teaspoons Cinnamon ⓘ
- 1/2 teaspoons Nutmeg ⓘ
- 1/2 teaspoons Ground Cloves ⓘ
- 2 Tablespoons Butter, Melted ⓘ
- 1/2 cups Brown Sugar ⓘ
- 2 whole Eggs ⓘ
- 1 teaspoon Vanilla Extract
- 3/4 cups Pumpkin Puree (not Pie Filling) ⓘ
- 1/2 cups Non-fat Milk ⓘ
Instructions
- Preheat oven to 400°F. Spray two 24-cup mini muffin tins with baking spray and set aside.
- In a medium bowl, whisk together cake flour, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
- In a separate, large bowl whisk together butter, brown sugar, eggs, vanilla, pumpkin and milk until smooth. Add dry ingredients into wet ingredients and mix until just combined.
- Divide batter evenly among muffin cups. Bake for 10-12 minutes or until a toothpick comes out clean.
- Topping:
- Melt butter in one bowl and combine granulated sugar and cinnamon in another bowl. Remove muffins from oven and cool for 2 minutes. Dip each muffin in melted butter, then roll in cinnamon sugar to coat.
- Serve muffins warm or at room temperature.
- Recipe makes 38 Mini Donuts
- Calories per donut: 51, Fat: .08, Sodium: 89, Potassium: 25, Carbs: 10, Fiber: .05, Sugar: 5.5, Protein: .09
Nutrition & Diet Analysis (per serving)
922
kcal
46% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).