Hector Manuel Sanchez; Styling: Katie Jacobs
Active Time
20 Mins
Total Time
1 Hour 15 Mins
Yield
4 dozen

If you are always on the look-out for new ways to bake with pumpkin, you need to try these cute and sweet mini donuts. Be sure to purchase canned pumpkin and not pumpkin pie filling – there is a big difference. Canned pumpkin is simply pureed pumpkin with nothing added; you get to add and adjust the sweeteners and spices. Pumpkin pie filling, however, is pre-sweetened and flavored with spices such as cinnamon, clove, allspice, and ginger. This recipe uses canned pumpkin, and you get to add the sugar and fresh spices. Your kitchen will smell wonderful as these little treats are baking in the oven. Have the maple syrup and pecan glaze ready for dipping as soon as the donuts have cooled. Toasting pecans is an easy and simple way to add more flavor to your dish. You can even toast a large amount and freeze them, for up to 2 years, and then you simply pull out the amount you need for your recipe.

How to Make It

Step 1

Preheat oven to 350°F. Whisk together first 9 ingredients and 1/3 cup water in a large bowl until just combined. Add flour; stir until just combined. Lightly coat 2 (12-count) nonstick mini doughnut pans with cooking spray.

Step 2

Spoon batter into a large piping bag. (Alternatively, spoon into a large ziplock plastic bag, and snip a 1/2-inch hole in 1 corner.) Pipe half of the batter evenly into rings of pans, filling each ring halfway. Bake in preheated oven until tops spring back when touched, 7 to 9 minutes. Cool in pans 10 minutes on a wire rack; turn out onto wire rack to cool completely, about 20 minutes. Meanwhile, wipe pans clean, and repeat process with remaining batter.

Step 3

Whisk together powdered sugar and maple syrup in a bowl. Whisk in 2 to 3 tablespoons water, 1 teaspoon at a time, until icing is creamy. Dip doughnut tops into icing; transfer to wire rack, and immediately sprinkle with pecans. Let glaze set about 10 minutes.