MINI PUMPKIN DONUTS
1-1/2 cups cake flour, sifted
1-1/2 teaspoons FOOD LION baking powder
3/4 teaspoon FOOD LION salt
1/4 teaspoon FOOD LION ground nutmeg
1/2 teaspoon FOOD LION ground cinnamon
1 cup pumpkin
1/2 cup FOOD LION dark brown sugar
1/2 cup FOOD LION granulated sugar
1 teaspoon grated orange rind
1/2 teaspoon FOOD LION vanilla
2 tablespoons FOOD LION butter, melted
1/4 cup FOOD LION orange juice
Preheat oven to 425. Lightly spray doughnut pan with cooking spray. Set aside.
In large mixing bowl, sift together cake flour, salt, baking powder and spices. Set aside.
Make a well in flour mixture and add pumpkin puree, brown sugar, egg, juice, and butter.
Stir ingredients to blend. Fill each doughnut cup approximately 1/3 full, about 1/2 tablespoon of batter. Tap pan on counter to evenly spread batter in cups.
Bake 4-6 minutes or until the top of the doughnuts spring back when touched.
Cool in pan 4-5 minutes, remove to cooling rack.
When doughnuts are cool, frost with glaze, sprinkles, cinnamon/nutmeg sugar.