Mini baked pumpkin donuts with sweet cinnamon glaze. Make them extra special with festive sprinkles and colorful sanding sugars!
Reasons to Make This Recipe
Pumpkin season is upon us! These glazed mini pumpkin donuts are quick and easy to make. It is an excellent recipe to make when you have leftover canned pumpkin puree.
Pumpkin puree make these donuts super moist and flavorful. The recipes uses a mixture of pumpkin pie spice and extra ground cinnamon.
The combination of sugar and spice makes these mini donuts such comforting autumn treat. Pair these pumpkin donuts with a cinnamon dolce latte or a classic Irish coffee!
Ingredients
For best results, measure ingredients by weight using a kitchen scale. If you prefer to use volume measurements, use the Stir and Spoon Method to measure dry ingredients like flour and sugar.
- All-Purpose Flour: I exclusively use King Arthur Flour all-purpose flour for consistency. However, any brand will work.
- Spices: This recipe uses a combination of ground cinnamon and store-bought pumpkin pie spice mix. Use a pre-made pumpkin spice blend, or mix up your own!
- Buttermilk : Use reduced fat buttermilk. Make your own buttermilk by combining 1/4 cup milk with 1 teaspoon vinegar or lemon juice. Alternatively, use milk or any non-dairy milk alternative.
- Pumpkin Puree: For best results, used canned pumpkin. Be sure it is 100% pumpkin puree. Do not use “pumpkin pie puree” which already has sugar and spices added in.
Recommended Donut Bakeware Pans
You need nonstick donut bakeware pans to make these baked pumpkin donuts. Use mini donut pans like the one in the image above. Or, use this standard size donut pan.
These pans are easy to use and very simple to clean. While they are labeled as nonstick, I still suggest brushing them with melted butter or coating with baking spray before use.
More Pumpkin Dessert Recipes
Baked Pumpkin Donuts with Cinnamon Glaze
Equipment
- mini donut pan
Ingredients
- 2 cup all-purpose flour
- 2 tsp baking powder
- 2 tsp pumpkin spice
- ½ tsp ground cinnamon
- ½ tsp fine sea salt
- ⅔ cup dark brown sugar, , packed
- ¼ cup granulated sugar
- 1 cup pumpkin puree
- 2 large eggs, , room temp, lightly whisked
- ¼ cup buttermilk,, room temp
- ¼ cup unsalted butter, , melted
Cinnamon Glaze:
- 1 ½ cup confectioners’ sugar,, sifted
- ¼ tsp ground cinnamon
- 1 Tbsp maple syrup
- 2 Tbsp whole milk
Instructions
Donuts:
- Preheat oven to 350°F. Prepare pastry bag (piping bag) with a small round tip. Lightly grease mini donut pans with cooking spray.
- In a medium bowl, whisk together flour, baking powder, spices and salt. Set aside. In a another bowl, combine buttermilk and melted butter. Set aside.
- In the bowl of a stand mixer, combine brown sugar, sugar, pumpkin puree and eggs. With the mixer on low, add dry mixture in three additions, alternating with buttermilk mixture. Mix until just combined.
- Fill prepared pastry bag with batter. Pipe batter into prepared mini donut pans, filling molds a little over half full. Bake for 13-15 minutes until cake springs back to touch.
- Cool in pan for 2 minutes before unmolding. Let donuts cool to room temperature on wire rack before glazing.
Glaze:
- In a small bowl, whisk together confectioners' sugar, cinnamon, maple syrup and milk until smooth. *If glaze is too thin, add confectioners' sugar 1 tablespoon at a time. If glaze is too thick, add milk 1 teaspoon at a time.
- Dip one side of cooled donut into glaze. Place dipped donut on a wire rack, iced side up. Sprinkle desired toppings over glaze. Let donuts sit until glaze has set, about 10 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
You HAVE to open a donut stand with these donuts. Or at least bring them as the dessert for a fall wedding (can you imagine?!). The sprinkles bump these up to some of the prettiest donuts I’ve ever seen.
I need to have fresh made-to-order donuts at my wedding. Forget the wedding cake. People love donuts!
I love how very PUMPKIN-Y these are, can’t wait to make them!
Thanks Carla! I need to consume as much pumpkin as I can before November!
weddings..oh man…I always have kleenex on hand – Raccoon eyes are not ok. These pumpkin donuts are soo adorable..and once again, your photos..my gosh, Maryanne! I just want to reach in and grab one..no the whole plate! And of course, love the sprinkles..and more importantly, baked donuts! Since I don’t fry at home this is perfect! Pinning!!
Thanks Min! lol, raccoon eyes are definitely a no-no! :)
I always look forward to reading your lovely, exciting posts and looking at those beautiful photos of delicious, yummy food. These pumpkin donuts look so good! Here definitely is a fan!!!…And yes I love weddings too!
Thank you Tita Ebu! :)
These baked donuts look incredible! totally could devour a couple right now.. loving all the glaze and spinkle action going on too! Great recipe!
Thanks Thalia! I love sprinkles!
I always cry at weddings, too. These little donuts look beautiful and delicious — I love the variety of sprinkles!
Thanks Suzanne! I always cry, but I always forget to bring tissues!
It has been way too hot! Doesn’t feel like fall at all. But I am with you, I just have to ignore the weather and get on with the pumpkin baking. :) Love these cute donuts. I bet they are super moist and sweet. Love the shiny fall color sprinkles!
It is bad that I’m hoping we have a long winter? I REALLY really want to start wearing sweaters!
These look super cute and so delicious!!!!
Thank you Jocelyn!! :)
The wedding sounds beautiful. I wish your friend many years of happiness.
The donuts are magnificent! I could eat devour 10 of these without thinking about it. Pinned!
Thanks Jen! I don’t want to count how many of these donuts I ate! ;)
Glad there are still some hopeless romantics left in this world! It certainly makes for a better place. And of course, donuts make things better as well. These look great. I’ll take a dozen!
Yes, we still exist :) Thank Liz!