Baked Pumpkin Spice Doughnuts with Apple Cider Glaze and More

 

I made all of these baked  Pumpkin Spice desserts from one recipe and one pan with the exception of the mini muffins. Yep, the Pumpkin Spice Doughnuts with Apple Cider Glaze or Cinnamon Sugar, the Mini Bundt Cakes with Apple Cider Glaze, and the Mini Pumpkin Spice Muffins, one recipe. This recipe with my mini bundt pan is a great idea, especially if you have trouble deciding if you want doughnuts, or mini bundt cake, or muffins, Pumpkin Spice or Apple Cider?

You see the farm stand across the road from our sub-division sells Apple Cider doughnuts from the apple orchard. Also, a little coffee shop in town has awesome Pumpkin Spice Doughnuts.  Which one doughnut do I want, Pumpkin Spice or Apple Cider?  I solved the problem by making Baked Pumpkin  Spice Doughnuts with Apple Cider Glaze and got both of my Fall flavors in one dessert. These awesome doughnuts have a lot of pumpkin and spice flavor with the Apple Cider glaze. The sprinkles are compliments of Gina@SP Cookie Queen. Go check out Gina's scaaary Halloween Treats.  

Another great idea using the mini bundt pan is to flip the mini bundt cake over to get a doughnut, so cool  or, or vice versa.  I do not have a "donut pan", per se, but I can make doughnuts.  I don't like single use baking pans.  I was tempted to buy a doughnut  pan, but i stood strong, and then I saw this mini bundt pan at Aldi's, and it was a steal at $3.99.  I was leary at first, but it is well made, and I have no probelm getting the little desserts out of the pan. My mini bundt pan has six cavities, and I used about 1/4 cup of batter per cavity.  You can also make regular or mini muffins, if you don't want 'doughnuts.  i finally decided, it's time to get my pumpkin cans out of the pantry.

Baked Pumpkin Spice Doughnuts Ingredients:	Top of Form Bottom of Form
1/2 cup canola oil 3 large eggs 1 1/2 cups granulated sugar 1 1/2 cups pumpkin puree (canned pumpkin, not pumpkin pie filling) 3/4 teaspoon ground cinnamon 1/4 teaspoon, heaping, ground nutmeg 1/4 teaspoon, heaping, ground ginger 1 1/2 teaspoons salt 1 1/2 teaspoons baking powder 1 3/4 cups + 2 tablespoons all-purpose flour Directions: Cinnamon and sugar mixed together, to taste. I used 2 to 1, cinnamon to sugar.  You don't want the doughnuts too sweet. Preheat the oven to 350 F. Grease 3 6-cavity donut pans with non-stick spray, mini bundt pan, or muffin pans with non-stick spray. Beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth. Add the flour, stirring just until smooth - some lumps will remain.  Using a scant 1/4 cup of batter for each, fill the donut cavities, mini bundt cake, or muffin tins 3/4 full. Bake the donuts for 12-14 minutes, until a toothpick inserted into the donut comes out clean.  Remove the donuts from the oven, let cool in pans for 5 minutes, and then turn out onto a wire cooling rack.  For Cinnamon Sugar Doughnuts, while the donuts are still warm, gently toss in cinnamon sugar.   Apple Cider Glaze 1 1/2 cups powdered sugar 1/4-1/3 cup apple cider Combine powdered sugar and cider, until desired consistency.  Spoon over mini bundt cakesm doughnuts, and muffins.  Add sprinkles.  Adapted from A Bitchin' Kitchen