Baked Mini Pumpkin Donuts with Maple Icing. Tender Pumpkin baked donuts that are made in one bowl and bake in 8 minutes are covered in a quick two ingredient maple icing and finally are topped with crunchy pecans. It will look like you’re a pro in the kitchen but these are a cinch to make!
I know I need to back away slowly from all the pumpkin but I just can’t! I get so excited about the holidays and for me my excitement comes out in food and adorable kid crafts. Since my level of crafting involves pre-made kits with my little ones and dipping feet in paint to look like candy corn with subtitles “Trick or treat, smell my feet, give me something good to eat!” I will spare you the photos of baby feet in the orange, white and yellow and stick to the food!
It is also that time of the month again! Yep, #FoodieMamas! And this month we tackle pumpkin because… well PUMPKIN! You’ll also notice that there are significantly more of us as our little group has expanded.
I was at Starbucks a couple of days before making these donuts and in line the three people in front of me ALL ordered pumpkin spice lattes. Nevermind that we are in California and it was at least 80 degrees out (I must have looked nuts buying an iced coffee) I just smiled hearing “pumpkin… pumpkin… pumpkin” because that is how I feel! Every year when the holidays get into full swing I go out and buy a bunch of good quality Sugar Pumpkins.
Just a quick timeout from our story to let you know how to pick some delicious baking pumpkins. I buy “Sugar Pumpkins” or “Cinderella Pumpkins” and almost always stick to ones that are 6-8 pounds. I know it can be tempting to get those normal giant pumpkins the kids will decorate, but they do not taste great as a general rule. If you can find Cinderella Pumpkins you’re in store for a treat, they are my favorite (and no I don’t mean literally a Cinderella Pumpkin, haha. But seriously now I need to buy that for the little kid in me who loves Cinderella!).
Back to the story… so I buy probably 8 pumpkins, and they get a specific corner in my kitchen where I adorn them with spooky foam pieces my oldest picks out. One by one as they disappear into my recipes we come up with stories about the pumpkin, usually Frankenstein or Dracula need the pumpkin for a game they are playing.
So here we are, another delicious pumpkin recipe. (I think I have 4 more I haven’t shared yet…yes I love pumpkin that much!). This one benefits from being super easy to put together.
If you have a normal donut baking pan I would increase the time to 12-14 minutes and makes 18 donuts (Thanks Shannah!).
If you don’t have a donut pan but want to make them anyway I would use a mini muffin pan and bake for 8-10 minutes!
Preheat oven to 350 degrees. Mix together pumpkin puree, eggs, oil, water, sugar, baking soda, salt, cinnamon, nutmeg and cloves until well blended with a whisk. Add in the flour and mix until just combined.
Put the batter into a large piping bag or a large ziploc bag. Pipe the batter into a greased mini donut pan, but only fill it up halfway.
Bake the donuts for 7-9 minutes or until the tops spring back when touched.
While it is baking mix the powdered sugar and maple syrup (I’ve been ordering this brand for years and it has the best flavor!). I would start with a tablespoon at a time.
Depending on how thick your syrup is you may need 2 or 3 tablespoons.
You’re looking for the consistency of honey.
Dip the tops of the donuts (the bottoms will look pretty because they were in the mold) into the icing and immediately sprinkle chopped pecans over it and let it set to dry.
- 8 ounces fresh pureed pumpkin (canned works great too)
- 2 eggs
- ½ cup vegetable oil
- ⅓ cup water
- 1½ cups sugar
- 1¾ cups flour
- 1 teaspoon baking soda
- ¾ teaspoons salt
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
- 2 cups powdered sugar
- 2-3 tablespoons maple syrup (this will depend on how thick your syrup is)
- ½ cup chopped pecans
- Preheat oven to 350 degrees.
- Mix together pumpkin puree, eggs, oil, water, sugar, baking soda, salt, cinnamon, nutmeg and cloves until well blended with a whisk. Add in the flour and mix until just combined.
- Put the batter into a large piping bag or a large ziploc bag.
- Pipe the batter into a greased mini donut pan, but only fill it up halfway.
- Bake the donuts for 7-9 minutes or until the tops spring back when touched.
- While it is baking mix the powdered sugar and maple syrup (start with a tablespoon at a time).
- Depending on how thick your syrup is you may need 2 or 3 tablespoons.
- You're looking for the consistency of honey.
- Dip the tops of the donuts (the bottoms will look pretty because they were in the mold) into the icing and immediately sprinkle chopped pecans over it and let it set to dry.
And now on to my #FoodieMamas!