I survived my first day of General Medicine today! Reflections from the ward and the kitchen:
- This rotation is every bit as intense and demanding as I expected.
- I could really use some chocolate chip cookies—those mini pumpkin donuts disappeared fast!
- Six weeks will feel long, but I hope to make a meaningful difference for my patients.
Last weekend I baked a batch of baked mini pumpkin donuts with chocolate glaze to use up leftover pumpkin purée. These are lighter than traditional fried donuts because 1) they are baked instead of fried and 2) they’re small, so portion sizes are easier to manage. I love the warm spice notes of pumpkin paired with a glossy chocolate glaze. If you don’t have a mini donut pan, a standard donut pan or even a muffin tin will work—just adjust baking time and the amount of batter per well.
October has arrived already—what are your favorite cozy fall recipes? Below is a clear, easy-to-follow recipe for baked mini pumpkin donuts, including ingredient amounts and step-by-step instructions.
- 2 1/2 tbsp canola oil
- 1 egg
- 1/2 cup + 1 tbsp sugar
- 1/2 cup pumpkin purée (canned or fresh)
- 1/8 tsp nutmeg
- 1/8 tsp cloves (or allspice)
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 1/2 tsp baking powder
- 2/3 cup all-purpose flour
- Chocolate Glaze:
- 1 tbsp butter
- 1/2 tsp light corn syrup
- 1 tbsp milk or heavy cream, plus more if needed
- 1/4 tsp vanilla extract
- 1 tbsp semi-sweet chocolate chips
- 1/4 cup confectioners’ sugar
- Preheat the oven to 350°F (175°C). Lightly grease a mini donut pan.
- In a mixing bowl, stir together the canola oil, egg, sugar, pumpkin purée, spices (nutmeg, cloves or allspice, and cinnamon), and salt until smooth.
- Add the baking powder, then stir in half of the flour until combined.
- Add the remaining flour and mix until the batter is uniform but not overworked.
- Spoon about 1 tablespoon of batter into each greased mini donut mold.
- Bake for approximately 7 minutes, or until the donuts spring back gently when touched and are set in the center.
- Allow the donuts to cool on a wire rack while you prepare the glaze.
- For the glaze, combine butter, light corn syrup, and milk or heavy cream in a small saucepan over low heat. Warm gently until the butter melts.
- Add the chocolate chips and vanilla extract, stirring until the chocolate is fully melted and the mixture is smooth.
- Whisk in the confectioners’ sugar. If the glaze is too thick, add a little more cream or milk to reach a glossy, dippable consistency.
- Dip each cooled donut into the warm glaze, allowing excess to drip back into the pan. Place glazed donuts on the rack to set.
Recipe adapted from King Arthur Flour’s “Pumpkin Cake Doughnuts.”
Tips for success: use a standard pumpkin purée rather than pumpkin pie filling to control sweetness and spice levels; fold the flour in gently to keep the donuts tender; and serve glazed donuts shortly after glazing for the best texture and shine. These baked mini pumpkin donuts make a cozy seasonal treat for breakfast, brunch, or a mid-afternoon pick-me-up during the busy months of residency.