Mini Pumpkin Doughnuts with Cider-Rum Glaze

By sandycon

Ingredients

• For Glaze:
• 1 tablespoon dark rum
• 1 cup apple cider
• 3/4 cup confectioners’ sugar
• 2 tablespoons unsalted butter
• For Doughnuts:
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon pumpkin pie spice
• 1 large egg
• 1/2 cup pumpkin purée
• 1/2 cup brown sugar
• 1/3 cup buttermilk (see note)
• 2 tablespoons unsalted butter, melted
• 1 teaspoon pure vanilla extract

Details

Adapted from rachelcooks.com

Preparation

Step 1

1. Preheat the oven to 425 degrees F and lightly spray the mini doughnut pan.

2. Heat the cider and rum in a small saucepan over medium-high heat. Simmer for about 15-20 minutes or until the liquid is reduced to approximately 1/4 cup. Whisk in the confectioners’ sugar until no lumps remain. Whisk in butter and set aside.

3. For the doughnuts: Whisk together the flour, baking powder, salt, pumpkin pie spice in a medium bowl. In a separate large bowl, whisk the egg with the pumpkin purée, brown sugar, buttermilk butter and vanilla. Add the dry ingredients and mix gently until just combined. Transfer to a resealable plastic bag or a pastry bag. Cut off the corner of the bag and pipe the batter into the doughnut mold.

4. Bake at 425 degrees for 6 to 7 minutes or until springy to the touch. Let cool slightly (1-3 minutes) before transferring to a wire rack with parchment paper or baking sheet underneath. Spoon the glaze over the top of the doughnuts. (Or dip them for even better coverage!) Makes 24-30 mini doughnuts.

Note: If you don’t have buttermilk in the house, you can substitute this way: Put 1 teaspoon white vinegar in a measuring cup. Add milk to make 1/3 cup. Stir and let sit for 10 minutes. Then it is ready to use!