These baked mini pumpkin doughnuts are a delightful autumn treat. They are moist, flavorful, and perfectly spiced with cinnamon, nutmeg, and other warm spices. Coated in cinnamon and sugar, they make for a delicious fall dessert or snack.
Ingredients: 1 cup canned pumpkin puree. 1/2 cup granulated sugar. 1/4 cup brown sugar. 2 tablespoons unsalted butter, melted. 1/4 cup vegetable oil. 2 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 1/2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon ground allspice. 1/4 teaspoon ground ginger. For coating:. 1/2 cup granulated sugar. 1 teaspoon ground cinnamon.
Instructions: Set the oven temperature to 175C 350F. Grease a small pan for doughnuts and keep it aside. The pumpkin puree, eggs, vegetable oil, brown sugar, melted butter, and vanilla extract should all be combined in a sizable mixing bowl. Blend until thoroughly blended. Mix the flour, baking soda, baking powder, salt, and all the spices ginger, cloves, nutmeg, and cinnamon in a separate bowl. Stirring until just combined, gradually add the dry ingredients to the pumpkin mixture. Take care not to blend too much. Pour the batter into each of the mini doughnut pan's cavities, filling them about two thirds of the way. Bake for 10 to 12 minutes, or until the doughnuts bounce back when lightly touched, in a preheated oven. In a small bowl, combine the ground cinnamon and remaining granulated sugar to make the coating while the doughnuts are baking. After taking the doughnuts out of the oven, give them a minute or two to cool. After that, carefully take them out of the pan and roll them in the cinnamon-sugar mixture right away to ensure an even coating. Enjoy the warm baked mini pumpkin doughnuts after serving!
Prep Time: 15 minutes
Cook Time: 10 minutes
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