About the Recipe
Get ready to delight your taste buds and add a touch of Halloween whimsy to your celebrations with our Mini Pumpkin Donuts with Ghostly Cream Cheese Frosting! These adorably spooky treats are a perfect addition to your Halloween spread, combining the warm and comforting flavors of pumpkin with the creamy decadence of cream cheese frosting.
In this creative twist on a classic treat, we'll guide you through the process of crafting mini pumpkin donuts infused with the essence of fall, while the center hole is transformed into a playful stage for our friendly ghostly figures. These mini ghosts are piped directly into the donut holes, giving the illusion that they're peeking out from within, ready to haunt your taste buds with sweetness.
Whether you're hosting a Halloween party, surprising your little goblins, or just indulging in some spooky self-care, these Mini Pumpkin Donuts with Ghostly Cream Cheese Frosting will undoubtedly put a smile on your face. So, put on your chef's hat and let's whip up a batch of these enchantingly cute and delicious treats!
For the Pumpkin Donuts:
1 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup brown sugar
1/2 cup puréed pumpkin
1/4 cup vegetable oil
1 large egg
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
For the Ghost Frosting:
4 oz (1/2 cup) cream cheese, softened
1/4 cup unsalted butter, softened
1 cup powdered sugar
1/2 teaspoon vanilla extract
For the Ghostly Decorations:
Mini chocolate chips
Black icing gel or melted chocolate
For the Pumpkin Donuts:
Preheat your oven to 350°F (175°C) and grease a mini donut pan.
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
In a separate bowl, combine the puréed pumpkin, vegetable oil, and egg.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Transfer the batter to a piping bag or a resealable plastic bag with the corner snipped off. Pipe the batter into the prepared mini donut pan (I like using silicone molds), filling each cavity about 2/3 full.
Bake for 8-10 minutes or until a toothpick inserted into a donut comes out clean. Allow the donuts to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
For the Cream Cheese Frosting:
In a mixing bowl, beat together the softened cream cheese and butter until smooth and creamy.
Add the powdered sugar and vanilla extract and beat until the frosting is well combined and smooth.
To Assemble the Ghostly Mini Pumpkin Donuts:
Once the donuts are completely cooled, take a piping bag and pipe the cream cheese frosting into the center hole of the donut (in the shape of a ghost)
Place two mini chocolate chips or black icing on each donut to create the ghost's eyes. Use the black icing gel or melted chocolate to draw a spooky mouth.
Allow the frosting and decorations to set, and you're done!
My Kitchen Essentials used in this recipe:
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