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To make these delightful donuts, gather these key ingredients: - 1 can (15 oz) pumpkin puree - 1/2 cup unsalted butter, softened - 1/2 cup brown sugar - 1 cup powdered sugar - 2 teaspoons ground cinnamon - 1/2 teaspoon nutmeg - 1 teaspoon vanilla extract - 1 package (8 oz) croissant dough (1 can) - 1/4 cup all-purpose flour (for dusting) - 1 tablespoon maple syrup (for drizzling) - Pinch of salt These ingredients create a perfect blend of flavors that scream fall. The pumpkin puree adds richness while the spices bring warmth. If you have dietary needs, consider these substitutions: - Use dairy-free butter for a vegan option. - Replace brown sugar with coconut sugar for a healthier option. - Swap croissant dough with puff pastry for a flaky treat. - Use gluten-free flour to make the donuts gluten-free. These changes keep the recipe tasty while meeting various dietary needs. You can enhance your Mini Pumpkin Butter Croissant Donuts with fun toppings and glazes. Try these ideas: - Add chopped nuts for crunch. - Sprinkle powdered sugar for a sweet finish. - Drizzle chocolate or caramel sauce for extra flavor. - Use cream cheese frosting for a rich topping. These optional toppings let you get creative and customize your treats. For the full recipe, check out the complete instructions and enjoy your baking adventure! To make the pumpkin butter, start by mixing the softened butter and brown sugar. Use a bowl and a mixer for this. You want it to be light and fluffy. Then, add the pumpkin puree, cinnamon, nutmeg, and vanilla extract. Mix it all together until it's smooth. This will be the tasty filling for your donuts. Set it aside for now. Next, preheat your oven to 350°F (175°C). While it heats, get your mini donut pan ready. Lightly spray it with cooking spray. This step is key. It helps keep your donuts from sticking. Now, roll out the croissant dough on a clean surface. Use some all-purpose flour to dust it. Flatten the dough a little with a rolling pin. Cut the dough into triangles as shown on the package. Take about a tablespoon of pumpkin butter and place it at the wider end of each triangle. Carefully roll the dough to form a crescent shape, sealing in the filling. Place the rolled croissants into the mini donut pan. Make sure they fit snugly but don’t touch each other. Bake them in the preheated oven for 12-15 minutes. Watch for a golden brown color. Once done, let them cool for 5 minutes in the pan. Then, transfer them to a wire rack. For the glaze, whisk together powdered sugar and maple syrup in a small bowl. Add water slowly until it drizzles well. Drizzle this glaze over your warm croissant donuts. Let it set for a few minutes. Then, they are ready to enjoy! For the full recipe, refer to the earlier section. To get that dreamy texture, focus on your dough. Keep it cold throughout. Cold dough rolls out easier and helps keep layers intact. This way, your donuts will be flaky and light. When you slice the dough, try not to press too hard. A gentle cut keeps air pockets for a fluffy bite. Lastly, bake until golden brown. This gives a crisp outside while keeping the inside soft. Watch out for overworking the dough. It can lead to tough donuts. Also, don't skip the chilling step. Chilled dough rises better. Be sure to measure your pumpkin butter right. If too much filling spills out, the donuts can fall apart. Lastly, don't rush the baking time. If they look pale, they need more time. When using croissant dough, roll it out on a floured surface. This helps prevent sticking. Use a sharp knife for cutting. A dull knife can squash the layers. Always keep your workspace clean. A clean area lets you focus on shaping the donuts. For easy handling, use a spatula to lift them into the pan. These tips make it smooth and fun to create your mini pumpkin butter croissant donuts. For the full recipe, refer to the earlier section. {{image_2}} You can change the filling to create new flavors. Try using chocolate hazelnut spread, fruit preserves, or sweetened cream cheese. Each of these adds a unique taste to your croissant donuts. You can even mix pumpkin butter with spices like ginger or cardamom for a twist. Just remember to keep the filling thick enough to hold its shape when you roll the dough. Making pumpkin butter from scratch is simple and fun. Start with fresh pumpkin or butternut squash. Peel, seed, and chop it into cubes. Cook the cubes in a pot with a little water until soft. Blend the cooked pumpkin until smooth. Add brown sugar, cinnamon, nutmeg, and vanilla to taste. Cook it on low heat until thick. This homemade mix gives you a fresher flavor than store-bought options. You can make gluten-free and vegan versions of these donuts. For gluten-free dough, use gluten-free crescent roll dough. Many brands offer great options that taste just like the regular kind. For a vegan filling, substitute the butter with coconut oil and use maple syrup instead of brown sugar. These swaps keep your donuts delicious while meeting dietary needs. Enjoy experimenting with these variations! Store your leftover donuts in an airtight container. This keeps them fresh and soft. You can place a paper towel inside to absorb moisture. Keep them at room temperature for up to three days. If you want to store them longer, consider freezing. To freeze, first let the donuts cool completely. Then, wrap each donut in plastic wrap. Place the wrapped donuts into a freezer-safe bag. They will stay fresh for about three months. When you’re ready to eat, just thaw them overnight in the fridge. To reheat, use your oven for the best results. Preheat it to 350°F (175°C). Place the donuts on a baking sheet for about 5-7 minutes. This will make them warm and slightly crispy again. If you're in a hurry, you can use a microwave. Heat for 10-15 seconds, but they may not stay crisp. Enjoy your Mini Pumpkin Butter Croissant Donuts! For the full recipe, check out the earlier section. Yes, you can use regular butter. Just remember to skip the added salt. Unsalted butter gives you better control over the saltiness. It lets the pumpkin flavor shine through. This is key for our Mini Pumpkin Butter Croissant Donuts. To make these donuts healthier, you can swap some ingredients. Use less brown sugar or try a sugar substitute. You can also add oats to the dough. This adds fiber and texture. Another option is to use whole wheat croissant dough. These small changes keep the treat tasty. You can find Mini Pumpkin Butter Croissant Donuts at local bakeries. Many grocery stores also sell them during fall. If you want, you can make them at home using the full recipe. It’s a fun and rewarding way to enjoy these treats. To add more spice, try including ginger or allspice. A pinch of cloves can also enhance the flavor. You could mix in chocolate chips for a sweet twist. Remember to adjust the spices to your taste. This will make your Mini Pumpkin Butter Croissant Donuts even more special! In this post, we explored how to make mini pumpkin butter croissant donuts. We covered key ingredients, substitutions, and tasty toppings. I shared step-by-step instructions, tips to avoid mistakes, and variations for every taste. Your donuts can also stay fresh with proper storage methods. Embrace creativity with this recipe. Savor every bite, and enjoy the process. Happy baking!

Mini Pumpkin Butter Croissant Donuts

Indulge in the delightful taste of Mini Pumpkin Butter Croissant Donuts, the perfect treat for fall! With a creamy pumpkin butter filling wrapped in flaky croissant dough, these mini donuts are a cozy twist on classic flavors. Easy to make and oh-so-delicious, they are sure to impress at any gathering. Click to explore this simple recipe and bring a taste of autumn into your kitchen today!
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Ingredients
  

1 can (15 oz) pumpkin puree

1/2 cup unsalted butter, softened

1/2 cup brown sugar

1 cup powdered sugar

2 teaspoons ground cinnamon

1/2 teaspoon nutmeg

1 teaspoon vanilla extract

1 package (8 oz) croissant dough (1 can)

1/4 cup all-purpose flour (for dusting)

1 tablespoon maple syrup (for drizzling)

Pinch of salt

Instructions
 

Prepare the Pumpkin Butter: In a mixing bowl, cream together the softened butter and brown sugar until light and fluffy. Add the pumpkin puree, cinnamon, nutmeg, vanilla extract, and a pinch of salt. Mix until well combined and smooth. Set aside.

    Preheat the Oven: Preheat your oven to 350°F (175°C) and lightly grease a mini donut pan with cooking spray.

      Prepare the Croissant Dough: Roll out the croissant dough on a clean, floured surface. Using a rolling pin, flatten it slightly to reduce thickness. Cut the dough into small triangles as per the instructions on the can.

        Fill and Shape the Donuts: Take about a tablespoon of the pumpkin butter mixture and place it near the wider end of each triangle. Carefully roll the croissant dough toward the pointed end to form a crescent shape, enclosing the filling.

          Transfer to the Pan: Place the rolled croissants into the mini donut pan, making sure they fit snugly but don’t touch. If desired, you can pinch the ends to create a secure seal.

            Bake the Donuts: Bake in the preheated oven for about 12-15 minutes or until golden brown. Remove from the oven and let cool in the pan for 5 minutes before transferring them to a wire rack.

              Glaze the Donuts: In a small bowl, whisk together the powdered sugar and maple syrup, adding water gradually until you achieve a nice drizzling consistency. Drizzle the glaze over the warm croissant donuts.

                Serve and Enjoy: Allow the glaze to set for a few minutes, then serve warm or at room temperature.

                  Prep Time: 15 mins | Total Time: 30 mins | Servings: 12 mini donuts