Ingredients
Donut Batter
- 1 cup (241 g) canned pumpkin pie mix
- 2 tbsp (1 fl oz / 30 ml) canola oil
- 1 cup (128 g) self-rising flour
Optional Topping
- Cinnamon sugar (to taste)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (177°C). Grease all 14 cavities of a mini muffin pan thoroughly to ensure the donuts don’t stick.
- Mix Ingredients: In a large mixing bowl, combine the canned pumpkin pie mix and canola oil. Stir until well blended. Add the self-rising flour to the wet ingredients and fold it gently using a spatula until the batter is smooth and no lumps of flour remain.
- Scoop Batter: Using a 1.5 tablespoon cookie scoop, portion the batter evenly into the greased mini muffin pan cavities, filling each about three-quarters full.
- Bake Donuts: Place the muffin pan in the preheated oven and bake for 15-20 minutes, or until a toothpick inserted in the center of the donuts comes out clean, indicating they are fully cooked.
- Cool and Optional Coating: Allow the donuts to cool completely in the pan before removing them. If desired, coat the cooled donuts with cinnamon sugar for extra flavor and a sweet crunch.
- Storage: Store any uneaten donuts in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage.
Notes
- The use of self-rising flour is crucial as it contains leavening agents; if unavailable, substitute all-purpose flour with baking powder and salt added.
- Coat the donuts with cinnamon sugar only after they have completely cooled to prevent melting and sogginess.
- For a gluten-free version, use a gluten-free self-rising flour blend.
- Donuts are best enjoyed fresh but can be reheated briefly before serving if stored chilled or frozen.
- Prep Time: 5 minutes
- Cook Time: 15-20 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
