Bite Into Fall With Pumpkin Spice Donuts - Recipe for Mini Baked Pumpkin Pie Spiced Donuts with Vanilla Glaze

MISSION, KS - (Family Features) Autumn is here and along with those cool, crisp mornings comes a craving for something warm and delicious. Enter the Mini Pumpkin Pie Spiced Donut, a sweet morning treat baked with the quintessential flavor of fall.

"You won't believe how easy it is to make these donuts at home," said Mary Beth Harrington of the McCormick Kitchens. "They're perfect to mix together with your kids no trip to the bakery required."

For the final touch, dip the donuts in a fall-inspired glaze. Flavors like vanilla, mocha or maple complement the pumpkin spice in the donut the ultimate autumn indulgence.

For more recipes ideas to try this fall, visit www.McCormick.com, www.Facebook.com/McCormickSpice, or www.Pinterest.com/mccormickspices.

Mini Baked Pumpkin Pie Spiced Donuts with Vanilla Glaze
Serves: 15
Ingredients
Donuts:
2		cups all-purpose baking mix
1/4		cup granulated sugar
2/3		cup milk
1		egg, lightly beaten
1		tablespoon McCormick Pure Vanilla Extract
1		teaspoon McCormick Pumpkin Pie Spice

Vanilla Glaze:
4		cups confectioners' sugar
1/2		cup milk
1 1/2		teaspoons McCormick Pure Vanilla Extract

Maple Glaze:
4		cups confectioners' sugar
1/2		cup milk
1		teaspoon McCormick Imitation Maple Flavor

Mocha Glaze:
8		ounces semi-sweet baking chocolate, coarsely chopped
1/2		cup heavy cream
1		tablespoon McCormick Pure Coffee Extract

Directions

1. Preheat oven to 325°F. For the donuts, spray mini donut pan* with no-stick cooking spray. Set aside. Mix all ingredients in medium bowl until well blended. Spoon batter into prepared pan, using 1 tablespoon batter for each donut.

2. Bake 10 to 12 minutes or until toothpick inserted in center comes out clean.

3. Meanwhile, for the glaze, mix all ingredients in large bowl until smooth. Remove donuts from pan. Immediately coat in glaze. Place donuts on wire rack set over a baking sheet or waxed paper to cool. For the Mocha Glaze, place chopped chocolate in large bowl. Set aside. Bring cream to simmer in small saucepan. Stir in coffee extract. Pour over chocolate in bowl. Let stand 5 minutes. Stir until chocolate is melted and mixture is smooth. Remove donuts from pan. Immediately dip tops of donuts in glaze. Place donuts on wire rack set over a baking sheet or waxed paper to cool.

*Note: If you do not have a mini donut pan, use a mini cupcake pan to make donut holes. You may also use an electric donut maker. Prepare as directed.

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