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  • 2 Ratings

Get a taste of fall with this delicious homemade donut recipe. Once you learn how to make donuts at home, you'll rarely turn to the bakery again. Plus, since they're mini, you can have multiple pumpkin donuts in a serving!

Source: Better Homes and Gardens

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Recipe Summary

prep:
20 mins
bake:
8 mins
total:
28 mins
Servings:
8
Yield:
24
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°F. Coat a mini (2-inch) donut pan with cooking spray.*

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  • In a bowl combine the next five ingredients (through salt). In another bowl combine the next five ingredients (through oil); whisk until smooth. Add yogurt mixture to flour mixture; stir until smooth.

  • Spoon batter into a large resealable plastic bag. Using scissors, cut off a corner; squeeze batter into prepared pan, filling each cup about two-thirds full. Smooth tops.

  • Bake 8 to 9 minutes or until donuts are nearly firm when lightly pressed. Cool in pan on a wire rack 3 minutes. Turn doughnuts out of pan onto wire rack; cool completely.

  • In a resealable plastic bag combine granulated sugar and 1/4 teaspoon pumpkin pie spice. Add 3 to 4 warm doughnuts at a time to the bag, seal and shake to coat.

*Tip

If necessary, bake doughnuts in two batches, washing pan and coating again with cooking spray before filling with the remaining batter. Or use a standard-size (3 1/2-inch) doughnut pan or a mini (1 3/4-inch) muffin pan. Coat pan with cooking spray and fill cups two-thirds full with batter. Bake 10 to 11 minutes. Makes 12 regular-size doughnuts or 24 mini muffins.

Nutrition Facts

211 calories; fat 8g; cholesterol 1mg; saturated fat 1g; carbohydrates 33g; mono fat 4g; poly fat 2g; insoluble fiber 2g; sugars 18g; protein 4g; vitamin a 1691.6IU; vitamin c 0.6mg; riboflavin 0.1mg; niacin equivalents 0.1mg; folate 10.1mcg; vitamin b12 0.2mcg; sodium 178mg; potassium 102mg; calcium 40mg; iron 1mg.
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