Mini Pumpkin Donuts

My kids love donuts (I mean what kid doesn’t right?), so I  wanted to create a healthier version that used less sugar and was baked! You might have seen my pumpkin applesauce donuts from a previous post which are basically almost identical to these, but experimented a bit more to create a donut with a better texture.  In this recipe, instead of using 100% applesauce, I added some unsalted butter which really improved the texture!  These donuts are awesome. I’ve made them with and without pumpkin and both come out great but my kids prefer the pumpkin which also adds a boost of nutrients!  Plus they are baked instead of fried! You must buy this mini muffin tin-it’s fantastic (purchased on amazon) and it’s nonstick so the donuts pop out easily.  Feel free to sprinkle some mini chocolate chips (like I did here with some of the donuts) or leave them plain.

Makes 18 mini donuts

Ingredients:

1 cup unbleached all purpose flour (make these gluten-free with GF all-purpose flour)

5 tablespoons granulated sugar

1 teaspoon baking powder

1 teaspoon pumpin pie spice

1/8 teaspoon salt

3/4 cup 100% pure pumpkin

1 egg, whisked

1/2 teaspoon vanilla extract

2 tablespoons unsalted butter, melted

2 tablespoons unsweetened applesauce

(1/4 cup mini chocolate chips (optional)

Directions:

  1. Preheat oven to 350 F.
  2. Lightly spray a nonstick mini donut tin with cooking spray.
  3.  Combine the flour, baking powder, salt and pumpkin pie spice.  Whisk and set aside.
  4. In a separate bowl whisk together cream the egg, butter, vanilla, pumpkin applesauce and sugar.
  5. Add the flour mixture to the pumpkin mixture.
  6. Whisk until combined and flour is no longer visible.
  7. If adding chocolate chips, mix them into the batter or place a few on top of each donut once they are piped into the molds.
  8. Place the dough in a large ziplock bag, seal the bag airtight and then cut off ½ inch of one corner.
  9.  Pipe the dough into a doughnut pan. Bake for 10 minutes and allow to cool.

 

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