Recipe Oct. 15th: Mini Pumpkin Donuts

Mini Pumpkin Donuts


1 3/4 cups all-purpose flour

2 tsp. baking powder

1/2 tsp. salt

1/2 tsp. cinnamon

1/2 tsp. nutmeg

1/2 tsp. all spice

1/3 cup canola oil

1/2 cup light brown sugar

1 large egg

1 tsp. pure vanilla extract

3/4 cup pumpkin puree

1/4 cup low fat milk

1/4 cup Greek yogurt


3 Tbsp. unsalted butter, melted

1/2 cup granulated sugar

1 tsp. ground cinnamon


Preheat the oven to 350 degrees. Grease a nonstick donut pan with cooking spray.

Sift together the flour, baking powder, salt, cinnamon, nutmeg, and allspice in a medium mixing bowl. In another mixing bowl, whisk together the oil, brown sugar, egg, vanilla, pumpkin puree, milk, and yogurt until smooth. Stir the dry ingredients into the wet and mix until just combined.

Using a tablespoon, spoon the batter into each section of the donut pan. Bake for 10-12 minutes or until a toothpick comes out clean.

While the donuts bake, melt the butter in small bowl.{} Combine granulated sugar and cinnamon in another bowl. Remove donuts from the oven and cool for a few minutes. Dip each donut in the melted butter and then in the cinnamon sugar to coat. Serve donuts warm.

Makes 24 donuts