Pumpkin Spice Mini Cake Donuts
These Pumpkin Spice Mini Cake Donuts taste like they should be forbidden, but because they're baked you can eat 'em up guilt free. Enjoy!
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Servings: 36 donuts
Ingredients
- ½ cup Brown Sugar
- ¼ Tbsp. Baking Soda
- ½ tsp. Baking Powder
- 1 cup Flour
- ⅓ cup Sugar
- ⅛ tsp. Ground Nutmeg
- 1 tsp. Pumpkin Pie Spice
- 1 tsp. Cinnamon
- ⅛ tsp. Ground Cloves
- ⅓ tsp. Salt
- 1 Tbsp. Butter melted
- 1 Egg beaten
- 1 tsp. Vinegar
- ½ cup Heavy Whipping Cream
- 1 tsp. Vanilla Extract
- ¾ cup Pumpkin Puree
- Bakeware
Bakeware
- Wilton 12-Cavity Mini Doughnut Pan
Instructions
- Preheat oven at 350 degrees F.
- In a small bowl, melt 1 tsp. butter in the microwave. Remove and let cool.
- In a large mixing bowl, combine dry ingredients: brown sugar, baking soda, baking powder, flour, sugar, ground nutmeg, pumpkin pie spice, cinnamon, ground cloves, and salt. Using a fork, stir.
- Once melted butter has cooled, add beaten egg, vinegar, heaving whipping cream, and vanilla extract. Whisk together.
- Add egg mixture to dry mixture in large mixing bowl. Stir well.
- Add pumpkin puree to mixture. Stir until all ingredients are evenly combined.
- Spray the doughnut pan with nonstick cooking spray.
- Using a disposable piping bag, fill with mixture. Try to eliminate air bubbles, pushing mixture toward the tip. Using scissors, trip the tip of the piping bag.
- Slowly fill each donut cavity halfway full.
- Bake first batch of mini cake doughnuts for approximately 10 minutes. Remove. Let cool. Use a butter knife or spoon to gently release the doughnuts or turn the pan upside down and gently tap the pan on the counter. They should fall onto the counter top.
- Wipe the doughnut pan clean and repeat steps 9 through 10.
Notes
Top with cinnamon and sugar. It'll make these taste almost like pumpkin pie. So much yum!
Tried this recipe?Mention @totallythebomb or tag #totallythebomb!