This weekend my daughter had a friend spend the night. My kids generally request teddy bear pancakes for special mornings, like the morning after a sleepover. But, my pumpkin spice loving little girl saw me looking at recipe for Peitite Pumpkin Spice Donuts on Pinterest earlier this week. So, she requested these delicious little bites for Saturday morning.
Mini Pumpkin Spiced Donuts (adapted from Blue Eyed Bakers)
1 3/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/8 teaspoons ground cloves
1/3 cup vegetable oil
1/2 cup brown sugar
1 vanilla bean (scrape the inside of the bean out, do not use the woody outside) or 1 teaspoon vanilla
3/4 cup canned pumpkin
1/2 cup skim milk
For the coating:
1/2 cup butter, melted
2/3 cup sugar
1 tablespoon cinnamon
Preheat oven 350 degrees. Spray a mini donut pan with canola oil spray. I used this donut pan, that was purchased online.
In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, allspice, cloves. Set aside.
In the bowl of an electric mixer, combine oil, brown sugar, egg, and vanilla. Beat until combined. Mix in pumpkin and milk. Slowly add flour mixture to pumpkin mixture, beat until just combined.
Add batter to a large pastry bag, snip off end with scissors. Using the filled pastry bag, fill each cavity of the pan about 2/3 full with the batter. You can also use a spoon to do this, but the donut cavities are small and it is much easier to fill them using the pasty bag.
Cook donuts for 8-9 minutes, until they spring back when touched. Cool on a wire rack.
For the coating:
Stir together the sugar and cinnamon. While the donuts are still warm, but not too hot, dip top and bottom in butter. Roll donut in the cinnamon sugar. Serve immediately.