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Baked Pumpkin Donuts

Yield: makes 3 1/2 dozen mini donuts


  • 5 Tbsp unsalted butter, softened
  • 1/2 cup dark brown sugar, packed
  • 1 large egg, room temperature
  • 1 1/2 cups all-purpose flour
  • 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp fine sea salt
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • 1/4 tsp ground cinnamon
  • 1/4 cup buttermilk, room temperature
  • 3/4 cup pumpkin puree

Cinnamon Sugar Coating:

  • 1/2 cup granulated sugar
  • 1 tsp ground cinnamon
  • 3 Tbsp 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.