Petite Pumpkin Spice Donuts

Fall has begun and I couldn’t wait to make these donuts again! I like to think of them as a little healthier, since they are baked not fried. They are warm and spicy, and great with a cup of coffee on a cool morning or afternoon. Enjoy!

1 3/4 C. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice
1/8 tsp. ground cloves
1/3 C. vegetable oil
1/2 C. brown sugar
1 egg
1 1/2 tsp. vanilla extract
3/4 C. canned pumpkin
1/2 C. milk
Frosting:
1 C. powdered sugar
1 1/2 Tbsp. milk

Preheat oven to 350. Spray your mini donut pans and set aside.

In a bowl, mix flour, baking powder, salt and spices together and set aside.

In a large bowl whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until combined. Slowly add the dry ingredients into the mixture and stir until just combined, careful not to over mix.

Using a pastry bag or a steady hand and a spoon, fill each donut cup with the batter. The donut cups should be fairly full, but not overflowing. Bake for 8-9 minutes, until donuts spring back when gently pressed (if you’re using a larger donut pan, allow them to bake for 12-15 minutes). Turn donuts out onto a wire rack and allow to cool for a few minutes.

While the donuts are cooling, mix the powdered sugar and milk together for the frosting. Drizzle over donuts.

Yields: 24 donuts