Mini Pumpkin Doughnuts with Cider-Rum Glaze

With a delightful twist from a sweet cider-rum glaze and the comforting taste of pumpkin spice, these mini pumpkin doughnuts are the ideal fall treat. These are fantastic for entertaining or sipping coffee on a chilly fall morning.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup pumpkin puree
• 1/2 cup granulated sugar
• 1/4 cup buttermilk
• 1/4 cup unsalted butter, melted
• 1 egg
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon salt
• Oil for frying
• 1 cup powdered sugar
• 2 tablespoons apple cider
• 2 tablespoons dark rum
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon

Instructions:

Mix together the flour, sugar, baking soda, baking powder, nutmeg, cinnamon, and salt in a mixing bowl

Whisk together the melted butter, egg, buttermilk, and pumpkin puree in a separate bowl

After adding the wet ingredients to the dry ingredients, thoroughly mix them together

Preheat the oil to 350F 175C in a deep fryer or heavy-bottomed pot

Drop heaping spoonfuls of the doughnut batter into the heated oil, and cook for two to three minutes on each side, or until golden brown

After taking the doughnuts out of the oil, pat dry with paper towels

To make the glaze, combine the powdered sugar, dark rum, apple cider, vanilla extract, and ground cinnamon in a separate bowl

After dipping each doughnut into the glaze and letting the excess fall off, place them on a wire rack to harden

Enjoy your tasty little pumpkin doughnuts with a cider-rum glaze after youve served them