Pumpkin Butter Donuts, an easy baked mini donut recipe with homemade pumpkin butter. Makes a delicious treat with your morning coffee or an afternoon snack.
Course Breakfast
Cuisine American
Keyword donut, pumpkin
Prep Time 7 minutesminutes
Cook Time 6 minutesminutes
Total Time 13 minutesminutes
Servings 24mini donuts
Calories 229kcal
Ingredients
3cupsall-purpose flour
1½cupsgranulated sugar
3tspbaking powder
¾cupmilk
2eggs - lightly beaten
1cupbutter- melted & cooled slightly
1cuppumpkin butter
1tbspmolasses
Glaze
2cupsconfectioners sugar
3tbspmilk
Topping - 1 cup of your favorite of granola
Instructions
Preheat donut maker or if using an oven for full size donuts- preheat to 350 degrees.
Add flour, sugar and baking powder to the bowl - make a well in the center.
Add in milk & eggs - whisk to combine until the milk & eggs are mostly absorbed.
Whisk in the butter until mostly combined.
Add molasses & pumpkin butter - whisk well until completely combined.
Transfer to a large frosting bag & pipe into the wells of your preheated donut maker. Or spoon the batter into your regular-sized donut pan.
Cook for 6 minutes in the donut maker or bake for 10 minutes in the oven.
Remove & allow to cool completely on a wire rack. Repeat until all your batter is used.
Glaze
Prepare the glaze by whisking ingredients together in a small bowl.
Drizzle the glaze over the tops of the donuts or dip the tops of the donuts in the glaze & the sprinkle them with granola.
Store in an airtight container in the refrigerator.
Re-heat in microwave about 10-15 seconds before eating.