Pin It

Wednesday, March 12, 2014

Home Cookin': Miniature Doughnuts

Posted By on Wed, Mar 12, 2014 at 9:00 AM

click to enlarge donut_happiness.jpg
Last month, my family took a day trip to Norwich from our home in Shelburne. Our main destination was the excellent Montshire Museum of Science, but we stopped for an early lunch first at the King Arthur Flour Bakery and Café right down the road. The sandwiches were delicious — I had an interesting pulled pork and kale concoction — and an ample kids' menu made ordering easy for Mira, 6, and Theo, 4.

But the pièce de résistance was the spacious baker's store, filled with all sorts of pans, utensils and ingredients. One of our favorite purchases was a miniature doughnut pan — basically a muffin tin with little raised nubs in the middle of each hole. Doughnuts aren't exactly the healthiest breakfast choice, but I justified the purchase by telling myself that these ones would be baked instead of fried, kind of like muffins but cuter.

This week we gave the doughnut pan a whirl with a recipe for pumpkin cake doughnuts straight from the King Arthur Flour website. Our doughnut pan only makes 12 small doughnuts, which doesn't go far in our house, so I used a 24-cup mini-muffin pan for the remainder of the batter.

How did the small sweets taste? Theo's doughnut-ringed thumbs up said it all. 

click to enlarge donut_pan.jpg
Pumpkin Cake Doughnuts Courtesy of King Arthur Flour
Makes three dozen mini-doughnuts or mini-muffins

1/2 cup vegetable oil
3 large eggs
1 1/2 cups granulated sugar (ours were sweet enough with about 1 1/4 cups)
1 1/2 cups canned pumpkin
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 3/4 cups plus 2 tablespoons all-purpose flour


Preheat the oven to 350°F. Lightly grease mini-doughnut or mini-muffin pans. 

Beat together the oil, eggs, sugar, pumpkin, spices, salt and baking powder until smooth.

Add the flour, stirring just until smooth.

Fill the wells of the doughnut or muffin pans about 3/4 full (It won't take much batter to fill the doughnut wells).

Bake the doughnuts or muffins for 10 to 12 minutes, or until a fork inserted into the center of one comes out clean. 

Remove from the oven, and after about 5 minutes, loosen their edges and transfer them to a rack to cool.

Store at room temperature, loosely covered. They should last several days.

Note: The recipe includes the added step of shaking the doughnuts in a bag of cinammon-sugar while they are still warm or, for the muffins, sprinkling the tops with cinammon-sugar. While that would have been tasty, I erred on the side of responsible parenting and skipped this step.

Tags: , ,


Subscribe to this thread:

Add a comment

Readers also liked…

More by Alison Novak

camps central

Camp Betsey Cox

Camp Betsey Cox

Pittsford, VT

Betsey Cox, a rustic, outdoors experience for young women. Girls are in charge of their own schedule. Choosing from 15 activities daily. Two-, three-, five- or 8-week sessions available. Meet girls ages 9-14 from around the world. Three-year leadership program, ages 15-17. Our brother camp, Sangamon, is next door allowing…(more)

other camps » learn more »

Kids VT Blog

Reader Reviews

  • Re: ECHO Camps

    Rating Star Rating Star Rating Star Rating Star Rating Star
    • My son has attended Echo camps for 3 years now and has enjoyed each year…

    • on August 18, 2017
  • Re: Wildflowers Studio

    Rating Star Rating Star Rating Star Rating Star Rating Star
    • Both of my sons attended a week long camp. The older son was on the…

    • on August 18, 2017
  • More »