Pumpkin Spice Mini Donuts

Well I failed at getting a pumpkin donut recipe baked yesterday like I planned, but this morning after I had a coffee, I got right to work.  I was to have company come for coffee this afternoon, and thought it would be a nice treat! (Once I found out company wasn’t coming, my kids devoured most of them!)

This recipe is based on Oh She Glow’s Pumpkin Spice Donuts… It is no longer vegan as I used real butter and milk.  It is however egg-free.

Next time I'll put applesauce in bowl for pic! ;)

Pumpkin Spice Mini Donuts

  • 6 T skim milk + 3/4 tsp white vinegar
  • 1/2 cup canned pumpkin puree
  • 1/4 c organic raw sugar
  • 3 T unsweetened applesauce
  • 2 T lightly packed brown sugar
  • 2 T melted butter
  • 2 t baking powder
  • 1/4 t baking soda
  • 1 3/4 tsp pumpkin pie spice
  • 1/2 t sea salt (ground)
  • 1 c all-purpose flour
  • 1/2 c whole wheat pastry flour
Optional topping:
  • 2 T melted butter
  • 3 T raw sugar
  • 2 T cinnamon
Preheat oven to 350’F. (325’F convection) Grease mini donut pan.  I used my mister with canola oil.
Mix wet ingredients and sugars together (vinegar/milk mixture, pumpkin, butter, sugars, and applesauce) till blended.
Add dry ingredients to wet and mix till just combined.

Using a disposable pastry bag pip around inner ring on pan, if you do not have one you can use a ziplock baggie, however I recommend using a freezer grade one as a sandwich one will break easily as the dough is thick.  Or make a parchment cone.  Smooth out dough with damp fingers.

Place in the oven for approximately 10 minutes, or till the donuts spring back up when pressed.

I immediately removed donuts from pan and put them on a wire rack to cool, as I only have one mini pan, and needed to clean and use it for a second batch.

Optional topping:  Melt the 2 T of butter and combine the cinnamon and sugar in a small bowl or plate.

I dipped the mini donut top barely in the butter and set back on the wire rack and let sit for a couple minutes, as I found when dipping in the sugar right away way too much sugar mixture stayed on the top.  I was going for a light coating.

As much as the topping is optional, it really makes the donut taste, well… like a donut.  It still maintains a lower calorie count that a fried donut using this method, and well if it doesn’t taste good it’s not worth eating in my opinion!!

SOoo Good! ...and worth the wait! :)

Nutritional info without topping: 44cal,  1g protein, 8g carbs, 1g fat

…with topping (approx): 51cal, 1g protein, 9g carbs, 2g fat


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4 Responses to Pumpkin Spice Mini Donuts

  1. Christine says:

    I just made Aarti’s pumpkin oatmeal – Yum! But I have a whole can of pumpkin left over and wasn’t sure what to do with it. Then your recipe popped in my head! I can’t wait to make these. I think my daughter and I will love them. Thx!
    Christine recently posted..Needs a name…My Profile

    • Picky Nikki says:

      I hope your daughter and you likes them! Ours were gone quick! Is Aarti’s Pumpkin Oatmeal on MFP? I will have to check it out and see if it is different from what I make. I am always looking for NEW ideas!

  2. Casey says:

    OMG I saw this on MFP and just about died! I freakin love pumpkin flavored everything, and I miss cake donuts soooooo much. You just made my day…if not my week.
    Casey recently posted..Chicken MozzarellaMy Profile

    • Picky Nikki says:

      Thanks Casey! I hope you like them as much as we did! Enjoy and remember it’s a treat not a meal like i had them as 😛 oops!

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