Ingredients
The following ingredients have 4 Servings
- Donut Pan (or mini muffin tin)
- 2 tablespoons (1oz) butter (*)
- 1 cup (120g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon (*)
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- Pinch ground cloves
- 1/4 teaspoon salt
- 1/3 cup (81g) pumpkin puree
- 1/3 cup (66g) brown sugar
- 1 large egg
- 1/4 cup milk (any percentage)
- 2 ounces cream cheese (softened)
- 2 tablespoons (1oz) butter (softened)
- 1 cup (120g) powdered sugar (sifted)
- 1 to 2 teaspoons milk (any percentage)
Instruction
- Preheat your oven to 350°F and grease donut pan.
- In a small, microwave-safe bowl, melt butter in the microwave and set aside to cool slightly.
- In small bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
- In a large bowl, combine pumpkin puree, brown sugar, egg, milk, and slightly cooled melted butter. Whisk until well-combined.
- Add flour mixture to the pumpkin mixture and use a spoon to stir until just mixed.
- Transfer batter to a piping bag (or disposable plastic bag and cut off one of the corners) and pipe batter into the prepared donut pan, filling rings 3/4 of the way full—this should make almost exactly 6 donuts.
- Bake for 9 to 11 minutes, until a toothpick inserted into the center of the donuts comes out with just a few moist crumbs or the tops of the donuts just spring back when pressed with a finger.
- Cool the donuts in the donut pan until cool enough to handle and then turn donuts out onto a cooking rack to cool completely before glazing.
