Pumpkin Mini Doughnuts Food

PUMPKIN MINI-DOUGHNUTS

Steps:

• Preheat oven to 350 degrees. In a large bowl, combine everything except the flour.
• Beat until smooth.
• Add the 1 3/4 cups flour plus 2 tablespoons.
• Stir just until combined.
• Spoon or pipe batter into 4 greased mini-doughnut pans. If you don't have 4 of them, do what I do, and bake them in batches. Fill them just a little over half full. Bake at 350 degrees for about 8 minutes; until a toothpick comes out clean.
• Remove from pans and place on a baking rack to cool.
• While still warm, but not hot, place a few at a time in a plastic bag with a cinnamon/sugar combination, and shake to coat.
• Enjoy!

BAKED PUMPKIN DOUGHNUTS

Steps:

• For the doughnuts: Preheat the oven to 350 degrees F.
• Whisk the flour, pumpkin pie spice, baking powder and salt together in a medium bowl.
• Beat the pumpkin puree, sugar, vegetable oil, butter, vanilla and eggs and together in another large bowl until smooth.
• Add the flour mixture to the pumpkin mixture and beat until just combined.
• Fill three 6-cup nonstick doughnut pans with the batter so that each mold is almost full. Smooth the tops with a moistened finger.
• Bake the doughnuts until a wooden pick inserted into the center comes out clean, about 15 minutes. Invert the doughnuts onto a cooling rack.
• For the topping: Stir the sugar and cinnamon together in a shallow bowl. Working one at a time, brush the doughnuts all over with butter, then dip them in the cinnamon sugar to coat. Serve warm or at room temperature.