Ingredients

The following ingredients have 18 Servings
  • 2 cups self-rising flour
  • 2 tablespoons pumpkin spice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon fine sea salt
  • 2/3 cup dark brown sugar (, packed)
  • 1/4 cup granulated sugar
  • 1 cup pumpkin puree
  • 2 large eggs (, room temperature)
  • 1/4 cup buttermilk (, room temperature)
  • 1/4 cup butter (melted, slightly cooled)
  • 1 1/2 cups powdered sugar (sifted)
  • 1/4 teaspoon ground cinnamon
  • 1/2 tablespoon molasses
  • 2-3 tablespoons milk

Instruction

  • Preheat oven to 350 degrees. Lightly coat mini donut pans with cooking spray.
  • Whisk together the flour, spices, and salt in a medium bowl. Combine buttermilk and melted butter in a separate bowl and set aside.
  • Using a stand mixer, mix the sugars, pumpkin puree, and eggs until combined. Set speed on low and alternately add the flour mixture and the buttermilk mixture. Do not over mix.
  • Pipe or spoon batter into prepared mini donut pans, filling molds a little over half full. Bake for 13-15 minutes or until the donuts spring back to touch.
  • Cool in pan for two minutes before removing from pans. Cool completely on wire rack before glazing.