Mini Pumpkin Donuts

By Adia Benson
December 10, 2014
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Author Notes: Can be made ahead! Donuts will last all day long, perfect for the holidays!Adia Benson

Makes: around 50

  • 2 cups All Purpose Flour
  • 1.5 cups Sugar
  • 1 tablespoon Baking Powder
  • 1/2 cup Non Fat Powdered Milk
  • 1/4 teaspoon Kosher Salt
  • 16 ounces Pumpkin Puree
  1. Combine dry ingredients in the bowl of a stand mixer.
  2. Add the pumpkin puree and using the paddle attachment, mix on medium speed.
  3. Spray a mini donut pan with Pam.
  4. Using a piping bag, pipe mini donuts into the circular molds.
  5. At 350 degrees, bake for 5 minutes.
  6. Remove the donuts from the oven and let rest for ten seconds. Turn the pan upside down and drop the donuts onto a parchment paper covered surface. Allow to cool.
  7. Dust donuts in sugar. Enjoy!
  8. Additional note: I love the donuts as is, but another great addition if you want a little more pumpkin pie taste is to add 1 - 2 teaspoons of pumpkin pie spice!

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