Doughnut mini-cakes.

2 tblspn butter, softened to melted
1 cup sugar
2 eggs
3 cups flour
4 1/2 teaspoons baking powder or 1 heaping tablespoon
1/2 teaspoon salt
1/2 heaping teaspoon pumpkin pie spice
1 cup milk

Directions:

Blend 10 tablespoons butter with 1 cup of sugar.

Add the eggs and mix well.

Add flour, baking powder, salt and pumpkin pie spice.

Blend in the milk and mix together thoroughly.  If the dough does not mix fully (ie, some dry material is left) add milk in small splashes to get all ingredients damp and sticking together.

Grease desired baking surface.  For the mini-cakes I use miniature angel food cake pans.  You can use the batter with almost any shape container.  If you have a thick center (more than ~ 3 inches of batter in one spot) add slightly to the baking time, longer baking makes drier doughnuts well before burning.

Fill desired baking surface 1/3 to 1/2 full.

Bake at 350 degrees for 15 to 20 minutes, or until doughnuts are golden.

Top with your favorite toppings.  This recipe will come out nicely without adding much of anything, tasting close to spice cake.  Some of my personal favorites are:  Smores (melted marshmallow, graham cracker chunks, and chocolate on top,) Banana crème pie (sliced banana and whipped cream merengue on top,) and strawberry-orange twist (alternate chunks of fresh strawberry and orange pushed into the top, with a very light vanilla and hazelnut frosting.)

I think you meant thick center not think center lol. I gather blending dry together and blending wet together seperately is what you want to do? Any idea where I can get mini angel food pans from?

Yes, thank you for the typo catch.

Actually, you want to do this in the order written.  Having just the sugar to work with helps make mixing the butter in easy.  Adding the eggs before the rest of the dry helps minimize mess while mixing.  Adding the milk last allows you to control the consistency.  You could, of course, mix dry then wet if you desired... you will just be far more likely to have dry spills.  I found it far easier to mix dry, wet, dry, wet.

As for the mini angel food cake pans, you can get them at most larger retailers, or online via a number of companies.  You can also use something like muffin tins if you find that easier, although producing a nice hole in the center is more difficult that way (not that said hole is required!)

Any Pictures? :)

I think I'll try it with the angel food pan. I once tried it with mini muffin pan and it came out dry and some stuck. I like the idea of keeping control of the consistency. Do you happen to use a Kitchenaid blender? I find sometimes using mine over mixes compared to mixing by hand. Strawberry jam filled sprinkled with a little bit of icing sugar sounds good too!

I always mix by hand, unless something is going to take a TON of elbow grease.  I'll see about getting some made up and taking some pictures, I didn't get any with the last batch as I was taking them to my Mom's birthday (actually, to her work, and I thought pictures might be less accepted than the doughnut cakes... of which I brought enough for all.)

I guess tomorrow might be a baking day!

Pictures:

First picture is when they are done, second is the bottoms.  For anyone who hasn't done much baking, look for shiny wet spots on the top, if they are still there it isn't done.