Cornucopia of Creativity: Fall Inspired Mini Donuts {Worley House}

Yum! Today’s Cor­nu­copia of Cre­ativ­ity post would be such a great treat for Thanks­giv­ing morn­ing break­fast! Take it away, Andrea!

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Hello, every­one! My name is Andrea and I blog over at the Wor­ley House! I’m excited to share with you today some Fall inspired mini donuts! These would be per­fect for a brunch, a party or just to be enjoyed at home with your lit­tle ones.

A while ago I got this mini donut bak­ing pan from the gro­cery store. I’ve had it for a while now, and was just wait­ing for a good excuse to whip some of these up. Dur­ing nap time one day I made a batch and sprin­kled them with some fun Fall inspired sprinkles.

They are so fes­tive and fun, and my daugh­ter was happy to be my taste tester once she woke up from her nap! These are a cake donut that are baked in the oven. Much more healthy than a fried version.

Here’s what you’ll need:
1 1/4 c. cake flour
1/3 c. sugar
1 1/4 tsp. bak­ing pow­der
1/8 tsp. ground nut­meg
3/4 tsp. but­ter­milk
1 egg, lightly beaten
1 1/2 table spoon but­ter, melted

Pre­heat oven to 425 degrees.

In a large mix­ing bowl blend together flour, sugar, bak­ing pow­der, nut­meg and salt.  Add but­ter­milk, egg and but­ter and stir until just com­bined. Fill each donut cup 1/2 full. I put all my bat­ter in a Ziploc bag and snipped the end of it and filled my pan. It makes it a lot eas­ier to fill them with less mess.

Bake 4–6 min­utes until the tops spring back when touched. Let them cool in the pan.

Next I gath­ered my sprin­kles and frost­ing. For the frost­ing I just used some store bought vanilla icing that I melted a bit and put into another Ziploc bag and snipped the end to driz­zle across my donuts.

Driz­zle frost­ing across the donuts and then top with sprin­kles as many as desired. Then you’re done! So cute and sim­ple! You’ll wanna eat more than just one!

Thanks Sara for let­ting me share with your read­ers today! If you all get a chance stop by the Wor­ley House today and say hello!