Description
Happy first day of fall! I can’t wait to start making all my favorite cold weather foods, beginning with these delicious Mini Pumpkin Spice Donuts with Vanilla Bean Glaze. They’re such a fun way to celebrate the change of season.
Ingredients
- FOR THE DONUTS:
- 1-¾ cup All-purpose Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Ground Cinnamon
- ¼ teaspoons Ground Ginger
- ¼ teaspoons Ground Nutmeg
- ¼ teaspoons Fine Sea Salt
- 1 whole Large Egg
- ¾ cups 100% Pure Pumpkin Puree
- ½ cups Granulated Sugar
- ½ cups Whole Milk
- ¼ cups Canola Oil
- 1 teaspoon Pure Vanilla Extract
- FOR THE GLAZE:
- 1 cup Confectioners Sugar
- 1 Tablespoon Half-and-half
- ½ teaspoons Pure Vanilla Bean Paste (or Pure Vanilla Extract)
Preparation
For the donuts:
Preheat electric donut maker and brush indentations with vegetable oil or shortening. In the bowl of a stand mixer, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, and salt. Add the remaining ingredients and mix until combined using BeaterBlade attachment (or mix with a hand mixer).
Using a large pastry bag, fill bottom half of the prepared donut maker, filling each indentation to the rim.
Close donut maker and bake for 4–5 minutes (use a toothpick to check for doneness; the should spring back when pressed lightly). Carefully remove mini donuts from maker and cool completely on wire rack before glazing.
For the glaze:
In a small bowl, whisk together confectioners sugar, half-and-half, and vanilla bean paste until smooth. Dip tops of cooled mini donuts in glaze immediately; allow glaze to dry for 30 minutes.
Note: To use mini donut pan, preheat oven to 350ºF. Bake for 8–12 minutes until done.
