Pumpkin Donuts with Molasses Glaze
Mini baked Pumpkin Donuts with Molasses Glaze are bursting with Fall flavor – pumpkin and spices, a cinnamon glaze with a spoonful of molasses, and toasted walnuts.
Servings 18 donuts
- 2 cups self-rising flour
- 2 tsp pumpkin spice
- 1/2 tsp 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 teaspooon ground cinnamon
- 1/2 tablespoon molasses
- 2-3 tablespoons milk
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.
In a small bowl, whisk together powdered sugar, cinnamon, molassses and milk until smooth. Add more milk a tablespoon at a time until the desired consistency. Dip one side of cooled donut into glaze and place on a wire rack, iced side up. Sprinkle walnuts on top of glaze. Let donuts sit until glaze has set, about 10 minutes.