Pumpkin Mini Donuts + Brown Butter Glaze, Pecans, and Caramel

by Megan on October 4, 2012

It’s always donut weather to me, but at the moment it’s REALLY donut weather. It’s time to go to the cider mill and get a half dozen donuts for yourself. It’s time to chug cider until your tum is an ocean. It’s time to wander on nature trails to nowhere. It’s time to put salted caramel on and in everything. It’s donut o’clock.

Can you believe this recipe makes either 6 big donuts or like 57 minis?! Whoa. It makes me think that I should eat 10… Donut math. Justification multiplication.

Feel free to leave these plain and dunk them in icing and caramel. Feel free to embrace donuts right now. Hug them while wearing them as a pinkie rings. Let’s do this.

Mini Pumpkin Donuts (makes 4-5 dozen)
Recipe adapted into minis from Shutterbean 

Ingredients:

donuts –

  • 1 cup all-purpose flour
  • 1/2 t baking soda
  • 1 1/2 t ground cinnamon
  • 1 t ground ginger
  • dash cloves
  • dash nutmeg
  • 1/4 t salt
  • 1 cup pumpkin puree
  • 1/2 cup dark brown sugar, packed
  • 1 egg
  • 1/4 cup vegetable oil
  • 1 t vanilla extract

topping –

  • 3 T butter
  • 1 cup confectioners’ sugar
  • 1/2 t vanilla extract
  • 3-4 T milk
  • 1/2 cup pecans, chopped
  • salted caramel sauce

Please note: I used a mini donut pan for these, but you can always make these in a mini muffin pan. Simply bake a bit longer, until a toothpick inserted in the center comes out clean.

Directions:

  1. Preheat your oven to 325F. Spray your donut pan with cooking spray.
  2. In a large bowl whisk together the flour, baking soda, spices, and salt. In a medium bowl whisk together pumpkin, sugar, egg, oil, and vanilla. Add wet ingredients to dry and stir until blended and smooth.
  3. Transfer batter to a sandwich bag (It won’t all fit at once.) Snip the corner and pipe the batter into each donut cup about 1/2 full. Bake for 6 minutes or until donuts spring back when lightly pressed. Transfer donuts to wire rack to cool.
  4. Make glaze by melting butter in a small sauce pan over medium heat until 4-5 minutes, or until browned. Pour over confectioners’ sugar in a small bowl. Stir in vanilla and milk until smooth and glazey. I had to add milk a couple times while glazing since it firmed up a bit.
  5. Dip cooled donuts in glaze. Sprinkle with pecans and drizzle with caramel.

Yay! Click HERE for a printable pdf of the recipe above.

I’m not into doing dishes, but I can’t be mad at these guys.

{ 20 comments… read them below or add one }

Laura October 4, 2012 at 12:24 am

I need these in my life. Or more specifically, in my face.

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Megan October 5, 2012 at 7:48 am

You’d probably want to marry them!

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Stephanie October 4, 2012 at 1:19 am

Donut math. Gah. I love it.

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Megan October 5, 2012 at 7:49 am

Yeah girl!

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tracy October 4, 2012 at 2:18 am

57 minis?????!!!!!! WTF!!!!!!! (love the addition of the caramel sauce) holy sheet, girl!

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Megan October 5, 2012 at 7:49 am

Right?! Redonk! But totes a donut miracle!

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cindy October 4, 2012 at 9:43 am

donut jewels are just the classiest. get yo’ caramel donut on, girrrrl!

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Megan October 5, 2012 at 7:49 am

Donut bling!

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Billy October 4, 2012 at 12:31 pm

57 minis AKA 1 serving for my face.

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Megan October 5, 2012 at 7:49 am

Right? Chomps galore.

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Diane, A Broad October 4, 2012 at 1:54 pm

I want to do that thing from the intro of Amelie, where she sticks a raspberry on each finger and then carefully eats each one, with these.

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Megan October 5, 2012 at 7:50 am

Ah! Yes! These would be perfect for that.

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Sara @ The Cozy Herbivore October 4, 2012 at 2:24 pm

Girl, you are OUT OF CONTROL with these! Utterly, magically divine. Holy moley. I can’t wait to give them a try! Love the addition of the salted caramel glaze. It’s like a fall explosion up in here!

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Megan October 5, 2012 at 7:50 am

Ha! Yes! Fall explosion!

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Amanda @ Once Upon a Recipe October 4, 2012 at 5:26 pm

Justification multiplication. I like it.
These look amazing. There are so many good things happening here!

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Megan October 5, 2012 at 7:50 am

Can’t have too much of a good thing, right?

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NicoleD October 5, 2012 at 6:11 pm

I want to walk a nature trail with a mini donut for a pinkie ring! That drizzle action up there is making me crazy in the best way ever.

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Heather October 16, 2012 at 6:51 pm

I’m about to embark on the pumpkin muffin train tomorrow. You’ve got me inspired. Great post.

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ethel October 20, 2012 at 10:36 am

hey! always loved the idea of pumpkin baked into stuff but recently, i bought a can of libbys pumpkin puree and tried it for the first time. it had a really straaaaange smell that i can’t get used to. any comments?

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Kristin October 25, 2012 at 1:08 pm

I just made these mini donuts….what a perfect recipe for fall. Your blog is inspiring and everything I have made is delicious. You rock!

Reply

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