The best of Fall, paired nicely with a warm mug of cider!
- Mini doughnut baking pan
- Mixer or eggbeater
- Mixing bowls
- Cooling rack (Fat Daddio’s CR-1417)
- Flour, 2 1/2 cups
- Baking soda, 1 tsp.
- Baking powder, 1 tsp.
- Cinnamon, 1 tsp.
- Nutmeg, 1/2 tsp.
- Salt, 1/2 tsp.
- Sugar, 1 1/2 cups
- Softened butter, 1 stick
- Pure pumpkin, 1 cup
- Eggs, 1 ea.
- Vanilla, 1 tsp.
- Preheat oven to 350° F (177° C) and grease your mini doughnut baking pan.
- In a medium bowl, sift together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Beat sugar and butter with mixer. Blend in pumpkin, egg, and vanilla.
- Slowly stir in flour and dry ingredients.
- Chill your dough for a few hours, and then form dough into one-inch balls. Press the balls down into the well of your mini doughnut baking pan.
- Bake for 10-12 minutes.
- Allow the baked doughnut to cool in the pan for 5-8 minutes. Once the baking pan is cool enough to handle, take them out. Transfer the mini doughnut to a cooling rack, and then dip the tops in the icing. Sprinkle the powdered sugar over the tops while the icing is still wet.
- Powdered sugar, 2 cups
- Heavy cream, 3 Tbsp.
- Water, by the teaspoon as needed
- Vanilla extract, ½ tsp.
- Powdered sugar
In a small bowl, whisk together the powdered sugar with the heavy cream. Add water one teaspoon at a time (whisking in between) until you reach the desired consistency. It should be thinner than normal frosting, like an icing. Add vanilla extract and stir.