No one wants to be the one scrambling last minute to find a dessert to bring to the big Thanksgiving dinner, especially when it results in a mad dash to the grocery store for the last pumpkin pie. With Thanksgiving fast approaching, we thought we would share with you some dessert ideas that go beyond your average store-bought pumpkin pie. Last week, Amber shared with you a recipe for the most delicious pumpkin spice chocolate chip cookies (seriously, they are amazing) and we figured it wouldn't be a Granny Girls Thanksgiving without pumpkin inspired mini donuts. That’s right, mini pumpkin donuts! These bad boys are SCRUMPTIOUS! I might even like them better than my regular go-to mini donut recipe. **Gasp!** If you are going to any holiday dinners, these make the perfect transportable treat. Or if you are a homeless Sally on Thanksgiving like me, they make the perfect comfort dessert. Either way, these will satisfy your sweet tooth and pumpkin cravings!
When it comes to mini donut recipes, I trust only one girl and that is the talented Angela from Oh She Glows. Usually when I’m making a recipe, I alter it a bit according to my tastes or allergies, but this is never the case with Angela’s recipes. They are perfect! So full credit goes to Angela and zero to me.
The only thing I changed from her original recipe was the flours. In her recipe it called for 1 cup all-purpose four and 1/2 cup pastry flour, but I didn't have any pastry flour. Instead I just used all-purpose flour and it turned out great. I also added a second option for a maple glaze. I did half my batch with the cinnamon sugar dusting and the other half with the maple glaze. I personally like the glaze better but my "male roomie" preferred the cinnamon sugar, so feel free to get crazy & make both kinds to please all tastebuds.
Mini Pumpkin Donuts
Recipe by Angela Liddon from Oh She Glows
- 1/2 tsp apple cider vinegar (white vinegar may work)
- 6 tbsp almond milk
- 1/2 cup canned pumpkin
- 1/4 cup white sugar
- 3 tbsp applesauce
- 2 tbsp brown sugar
- 2 tbsp Earth Balance (or other non-dairy butter substitute), melted
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1.75 tsp pumpkin pie spice
- 1/2 tsp salt
- 1 1/2 cup all-purpose flour
Cinnamon Sugar Dusting
- 1/4 cup Earth Balance (or other butter sub), melted
- 1/2 cup sugar
- 1 tsp cinnamon (I ended up adding more cinnamon because I like it super cinnamony)
- 1 1/2 cups powdered sugar
- 1/2 teaspoon maple syrup
- 1/2 teaspoon cinnamon
- 3 tablespoons almond milk
1. Preheat oven to 350F.
2. Place the vinegar, milk, pumpkin, sugar, applesauce, brown sugar and melted Earth Balance in a large bowl and mix together.
3. Add in in the baking powder, baking soda, spices, salt, and flour. Mix until there are no clumps.
4. Pour the batter into a large freezer bag and cut off one of the bottom tips. Pipe the batter into a well greased mini donut pan.
5. Bake for about 10 minutes at 350F. They’re ready when you touch them and they bounce back. Let them cool down and then flip the pan over and they should fall out. I usually have to hit the back of the pan to get the last few stubborn ones out.
6. To finish them with the cinnamon sugar dusting, pour the cinnamon and sugar into a paper bag/freezer bag. Dip the donuts one by one into the melted earth balance, then toss into the cinnamon sugar bag and shake until they are coated. Or if you want to take pretty pictures like me, you can just put the butter dipped donut in the bowl and cover it with the cinnamon sugar mix.
7. To finish them with the maple glaze, add the powdered sugar, maple syrup, cinnamon and milk in a bowl and mix well with a fork. Dip one side of the donut into the glaze and let set.
I found the donuts tasted best the day that I made them. They were still delicious the next day but they had a fresher texture the day of, so try and make them the same day that you want to devour them (in my case this was not hard to do).
Let us know if you bring these mini pumpkin delights to your Thanksgiving and which one was the winning topping!