I can’t help it. There are days when I’m just drawn to it. Those four big letters glistening in the yellow glow and sparkle of retail extravaganza. I don’t care if I have to wade through the text messaging hoards of 12 year olds just to find it. I see it there, hidden in the back corner of the store covered with red tags and crossed out retail pricing. Oh, glorious SALE.
While partaking in some retail therapy, I couldn’t resist exploring a kitchen store for yet another gadget to purchase. I thumbed through shelves of “miracle devices” guaranteed to perfectly cook anything in the microwave. I even glanced through the mountains of magic spices Paula Deen decided to slap her face on this week. Finally, I came across a set of mini donut pans for a cool $5 in the clearance section. A crisp Lincoln was tossed at the cashier as I headed home to create these flavorful pumpkin donuts.
Buy Donut Pan Here: Norpro Nonstick Mini Donut Pan
- 2 cups flour
- 1 ½ tsp. baking powder
- ½ tsp. salt
- ¼ tsp. baking soda
- 1 tsp. nutmeg
- 2 tsp. cinnamon
- ½ cup brown sugar
- 1 cup canned pumpkin
- 2 eggs
- 2 Tbl. milk
- ¼ cup unsalted butter, room temperature
- 1 tsp. vanilla extract
- ½ cup powdered sugar
- 1 Tbl. milk
- ½ tsp. cinnamon
- ¼ tsp. nutmeg
- Preheat the oven to 375 degrees. Sift the flour, baking powder, salt, baking soda, nutmeg and cinnamon in a small bowl. Set aside.
- Cream together the brown sugar, canned pumpkin, eggs, milk, butter and vanilla extract until the butter is well incorporated.
- With your mixer on medium low speed, slowly add the dry sifted ingredients to the wet mixture. Mix until just barely combined. Be careful of over mixing.
- Spray the donut pan with cooking spray and fill each donut mold halfway with the pumpkin batter.
- Bake at 375 degrees for 6 - 8 minutes or until the exterior springs back when touched. Allow to cool completely and top each donut with cinnamon glaze.
- For the glaze: Mix until smooth and creamy. The glaze should pour easily from a spoon. You may need to add additional milk or powder sugar to get the right consistency.