Mini baked pumpkin donuts tossed in cinnamon sugar. These bite sized treats are the perfect fall sweet pick-me-up!
Mini Pumpkin Donuts
During a recent Trader Joe’s trip, I went on a pumpkin spree.
If had pumpkin in the name, you bet I bought it: pumpkin pancake mix, pumpkin spice rooibos tea bags, pumpkin pecan instant oatmeal, and I even got a box of pumpkin dog biscuits for Charlie.
The batter for these baked donuts are similar to muffin or cake batter. Use the spices listed in the recipe, or swap in your favorite pumpkin spice mix or choice of warm spices.
- Pumpkin : Use canned 100% pumpkin puree, not pumpkin pie mix. Other canned purees that are great substitutes include: sweet potato puree and butternut squash puree.
- Spices : These donuts are flavored with a mixture of cinnamon, nutmeg, and allspice. Or, go the traditional route and use pumpkin spice mix, if preferred. Pumpkin spice is a blend of cinnamon, nutmeg, ginger, cloves, and/or allspice.
- All-Purpose Flour : I exclusively use King Arthur Flour all-purpose flour for consistency. This recipe also works with store-bought gluten-free all-purpose flour mixes. For best results, weigh your ingredients using a kitchen scale. If you prefer to use volume measurements (such as cups), use the Stir and Spoon Method to measure flour.
Recommended Baking Tools
- Mini Donut Pan
- Piping Bag
- Plain Round Piping Tip
Use of a piping bag fitted with a round piping tip is highly recommended. However, you may also use a large zip-top plastic bag with a corner snipped off.
Fill the donut pan molds a little over half full (3/4 full at the most).
The batter will rise and expand in the oven. If you overfill the pans, you will lose the donut hole center.
Let the baked donuts sit in the hot pan for about 2 minutes. Then, invert pan and unmold mini baked donuts.
Quickly dip baked pumpkin donut into melted butter. Don’t let the donut sit in the butter. The donut will act like a sponge and drink up all the butter!
Immediately toss buttered donut in cinnamon sugar mixture. If desired, toss the donut in cinnamon sugar twice for extra sweetness.
Storage and Leftovers
Store cooled donuts in an airtight container at room temperature for up to 5 days. For best results, donuts should be eaten within 2 days of baking.
Overtime, the cinnamon sugar mixture will melt.
More Pumpkin Recipes
Baked Pumpkin Donuts
- donut bakeware pan
- 5 Tbsp unsalted butter (70 g), softened
- ½ cup brown sugar (100g) packed
- 1 large egg, room temperature
- 1 ½ cups all-purpose flour (195 g)
- ¼ tsp baking soda
- ½ tsp baking powder
- ½ tsp kosher salt
- ¼ tsp ground nutmeg
- ¼ tsp ground allspice
- ½ tsp ground cinnamon
- ¼ cup buttermilk, room temperature
- ¾ cup pumpkin puree
Cinnamon Sugar Coating:
- ½ cup granulated sugar (100 g)
- 1 teaspoon ground cinnamon
- 3 Tablespoon unsalted butter, melted
- Preheat oven to 350 degrees F. Prepare a piping bag fitted with a small round top. Lightly grease mini donut pan with cooking spray (Pam, Baker’s Joy). Set aside.
- In the bowl of a stand mixer, cream together butter and brown sugar until light and fluffy. Beat in egg. Mix in pumpkin puree until combined.
- Whisk together flour, baking powder, baking soda, salt, and spices. In another bowl, combine buttermilk and pumpkin puree.
- With mixer on low, add dry mixture in three additions, alternating with pumpkin mixture. Be sure to start and end with the dry mixture. Mix until combined.
- Fill prepared piping bag with batter. Pipe batter into prepared donut pans, filling mold a little over half full. Bake for 10-12 minutes. Let cool in pan for 2 minutes before unmolding. Let donuts cool for 5 minutes on rack before coating in cinnamon sugar
- Cinnamon Sugar Coating: In a small bowl, whisk together sugar and cinnamon. Set aside. In another bowl, keep melted butter warm
- Working with one donut at a time, dip donuts into melted butter. Toss to coat in cinnamon sugar mixture. Let donuts cool completely on wire rack.