It’s October. Which means…PUMPKIN SEASON is in full swing!
I’m obsessed with pumpkin and I’m so excited to start putting pumpkin in EVERYTHING. So many pumpkin noms to be had.
These pumpkin mini donuts with salted caramel glaze look like a good place to start!
I decided it was finally time to break out the mini donut pan that Kevin, my personal website-designer, rent-partner, and boyfriend bought me oh, I don’t know, about 5 years ago? And then I stumbled upon this recipe on foodgawker.com (my absolute FAVORITE website to
waste spend time on, EVER. It’s not wasting time if I’m constantly bookmarking things for this flog right?).
The recipe makes 24 mini donuts, but the can of pumpkin was so big that the leftover pumpkin wouldn’t fit into the only clean tupperware container I had, so I decided to double the recipe and came out with 60 donuts which, if my math skills are on point, is a whole extra tray! I definitely don’t recommend doubling the recipe unless you have a bunch of people to help you eat them and you eat them all the same day they’re made.
There’s only 3 of us in our apt. So there’s still 40 leftover in the fridge and the caramel glaze has now melted into the donuts. Which isn’t bad so bad since it’s kept them super duper moist! But they’re now more muffiny or cakey than donuty. This could also just be result of baked vs fried donuts. Anyway, onto the recipe!
Mini Pumpkin Donuts with Salted Caramel Glaze
Including 2 recipes for the Salted Caramel Glaze
Donut recipe from The Land of Milk n Cookies here.
Yield: 24 miniature donuts
2 1/2 Tbsp. vegetable oil
1 large egg
1 Tbsp. milk
1/2 cup sugar
1/2 cup pumpkin (not pumpkin pie filling)
1/4 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. baking powder
2/3 cup flour
1. Preheat oven to 375 degrees. Spray a mini donut pan with cooking spray.
2. With a whisk or a hand mixer set to low speed, beat together all ingredients except flour. With wooden spoon, gently stir in flour until fully incorporated.
3. Using a spoon, fill donut pan with batter. Be careful not to overfill.
4. Bake for 7-9 minutes. Donuts should spring back when lightly pressed.
5. Cool for 2-3 minutes in pan. Then remove to wire rack and cool completely.
I made a different glaze than the one listed below on her blog. But perhaps this is why mine melted into the donuts instead of staying on top!
Salted Caramel Glaze ala The Land of Milk and Cookies
1 Tbsp. salted caramel sauce, at room temperature
1/2 cup powdered sugar
1-2 tsp. milk (depending on thickness of your salted caramel)
1. In a small bowl, mix together caramel sauce, powdered sugar, and milk until smooth.
2. To cover donuts with glaze, hold sides of donuts. Turn upside down and dip top of donut in bowl of glaze. Turn donut right side up, and place on wire rack. If desired, decorate with sprinkles. Glaze will harden slightly and set up. (note: because of the milk, leftover donuts should be refrigerated But don’t worry – you won’t have leftovers!)
Salted Caramel Glaze ala Food Nombie (for 60 donuts)
10 salted caramel candies
1 Tbsp salted butter
¼ cup powdered sugar
4-5 tsp milk
Sea salt (for decorating the tops)
1. Melt the butter on low in a small non-stick pot on low.
2. Turn the burner to medium-high and put a couple salted caramels in the melted butter. Stir constantly
3. Continue stirring in 2-3 caramels at a time (don’t put them all in at once) until they’re all melted.
4. Put the powdered sugar and milk in with the last carmel.
5. Stir until desired texture is achieved, then dip the donuts into the caramel, immediately top with sea salt and place on wire rack to set.
I bought these salted caramels at Trader Joe’s last year during Christmas time. They came in the cutest round, wooden container! Yes, I still had them lying around. No, I’m not embarrassed.