Mini Pumpkin Spice Donuts with Vanilla Bean Glaze

from ButterYum

makes 24 mini donuts

Ingredients

FOR THE DONUTS:

• • 1 3/4 cups all purpose flour

  • 2 teaspoons baking powder

  • 1 teaspoon ground cinnamon

  • 1/4 teaspoon ground ginger

  • 1/4 teaspoon ground nutmeg

  • 1/4 teaspoon fine sea salt

  • 1 large egg

  • 3/4 cup 100% pure pumpkin puree

  • 1/2 cup granulated sugar

  • 1/2 cup whole milk

  • 1/4 cup canola oil

  • 1 teaspoon pure vanilla extract

FOR THE GLAZE:

• • 1 cup confectioners sugar

  • 1 tablespoon half and half

  • 1/2 teaspoon pure vanilla bean paste (or pure vanilla extract)

Directions

To make the donuts:

• 1. Preheat electric donut maker and brush indentations with vegetable oil or shortening.

  2. In the bowl of a stand mixer, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, and salt.

  3. Add remaining ingredients and mix until combined using BeaterBlade attachment (or mix with a hand mixer).

  4. Using a large pastry bag, fill bottom half of the prepared donut maker, filling each indentation to the rim.

  5. Close donut maker and bake for 4-5 minutes (use a toothpick to check for doneness - the should spring back when pressed lightly).

  6. Carefully remove mini donuts from maker and cool completely on wire rack before glazing.

To make the glaze:

• 1. In a small bowl, whisk together the confectioners sugar, half and half, and vanilla bean paste until smooth.

  2. 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 350F. Bake for 8-12 minutes until done.