Mini Pumpkin Donuts with a Cider Glaze {recipe}

Lately I've been itching to make donuts with my new mini donut pan.  And I know 'pumpkin season' is 'over'... but I've had my eye on this recipe, and we had some cans of pumpkin left in the pantry.  And exactly enough apple cider left in the fridge.  I figured it was meant to be!

This was not my husbands first choice of recipes when I told him I was making mini donuts for breakfast, but he ended up loving them.  Clara loved them too - and they were just her size!  There were none left after we got through with them.  The cider glaze is a very thin, clear glaze.. just enough to give it that cider taste.  And it goes so well with the pumpkin.  And of course, the donuts go well with a cup of coffee.  ;)

And here is the dough all piped in the cute donut tins, and ready for baking..

Mini Pumpkin Donuts with a Cider Glaze (Printable Recipe)

Glaze

• 1 cup cider
• 3/4 cup confectioners' sugar
• 2 tbsp. unsalted butter

Donuts

• 1 1/4 cups cake flour
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1/2 tsp. ground cinnamon
• pinch of cloves
• pinch of nutmeg
• 1 egg
• 1/2 cup pumpkin puree
• 1/2 cup brown sugar
• 1/3 cup buttermilk*
• 2 tbsp. unsalted butter, melted
• 1 tsp. vanilla extract
• sprinkles or nuts to top them off - optional (I did not use any)

Preheat oven to 425 F and lightly grease a mini donut pan.

For the glaze:  Simmer the cider over a med-high heat in a saucepan until reduced to 1/4 cup, about 15 minutes.  Whisk in the confectioners' sugar until smooth, and then whisk in the butter.  Set aside.

Meanwhile, for the donuts:  Whisk the flour, baking powder, salt, cinnamon, cloves, and nutmeg together in a medium bowl.  In a larger bowl, whisk the egg with the pumpkin puree, brown sugar, buttermilk, butter, and vanilla, and then add the dry ingredients.  Using a rubber spatula, mix gently until just combined.  Transfer to a resealable plastic bag.  Cut the corner off the bag and pipe the batter evenly into the mini donut molds.

Bake until just springy to the touch, 5-7 minutes.  Let cool in the pan for 3 minutes before transferring to a wire rack with parchment paper underneath.  Spoon and spread the glaze over top.  Top with nuts or sprinkles, if desired.  Serve warm or at room temperature.

Makes roughly 12 donuts.

*Buttermilk:  If you don't have buttermilk, you can use a buttermilk substitute.  Or I highly recommend purchasing a powdered buttermilk.  I purchased it at WalMart and use it in all kinds of things - including pancakes (it has a yummy pancake recipe on the canister).

source:  Food Network Kitchens