Pumpkin and Apple Spice Mini Doughnuts

 

Pumpkin and Apple Spice Doughnuts

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Special Supplies needed: Mini Doughnut Maker

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Baked Apple Spice Mini Doughnuts

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*1 tablespoon Butter, room temperature

*1/4 cup sugar

*1 Egg, room temperature

*1/4 cup milk

*1 teaspoon Vanilla Extract

*1/4 teaspoon Butter Extract

*1/4 teaspoon Sea Salt

*1/4 teaspoon Cinnamon

*1 teaspoon Apple Pie Spice

*3/4 cup All-purpose Flour

*3/4 teaspoon Baking powder

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In a mixing bowl cream together the butter and sugar, mix in milk. Add: Vanilla extract, butter extract, sea salt, cinnamon and apple pie spice.

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Sift together the flour and baking powder into a bowl and slowly add into the creamed mixture until totally combined.

*Scoop doughnut batter into pastry bag and pipe the doughnut batter into doughnut maker molds.

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Bake in a mini doughnut maker for 5 to 6 minutes or according to your doughnut maker.

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Frosting

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*4 tablespoons Butter, room temperature

*1 cup Powdered Sugar, add more if needed

*1/4 teaspoon Apple Pie spice, optional

*1 teaspoon Vanilla Extract

*Milk, use as needed for desired consistency;  start with 2 to 3 teaspoons.

*Sprinkle of Sea Salt

In a small mixing bowl add the butter, powdered sugar apple pie spice, vanilla and milk.  Mix together adding milk as needed.

*After frosting doughnuts sprinkle on or dip in each doughnut with a small amount of cinnamon sugar.

**Cinnamon sugar mixture:  1/4 cup sugar and 1 teaspoon cinnamon mixed together.

Note:  We made frosting and cinnamon sugar mixture and then a DIY frosting station.

Mini Pumpkin Doughnuts

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Wet Ingredients:

*1/3 cup Extra Light Olive Oil

*1/2 cup Brown Sugar

*1 Egg

*2 teaspoons Vanilla Extract

*3/4 cup canned Pumpkin

*1\2 cup Milk

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Dry Ingredients
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*1    3/4 cups Flour

*1    1/2 teaspoon Baking Powder

*1\2 teaspoon Sea Salt

*1 teaspoon Cinnamon

*1/2 teaspoon Nutmeg

*1/2 teaspoon Allspice

*1/8 teaspoon Ground Cloves

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Mix together the wet ingredients in bowl until incorporated.

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Sift together the dry ingredients in medium-sized mixing bowl and slowly stir into the wet ingredients and mix until totally combined.

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Scoop pumpkin doughnut batter into pastry bag and pipe the doughnut batter into doughnut maker molds.

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Bake in a mini doughnut maker for 5 to 6 minutes or according to your doughnut maker.

Note:  For a second topping option roll the baked warm doughnuts (can use for both of the recipes above) in melted butter and then in a mix of 1/4 cup sugar and 1 teaspoon of cinnamon (make more cinnamon sugar mixture as needed).  Serve immediately.


Pumpkin Recipe Adapted from Blue Eyed Baker

Apple Spice Recipe Adapted from Amy’s Healthy Baking

Also See Our Red and Green Apple Party

Enjoy!

Lindy

 

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