Baked Mini Pumpkin Donuts
Baked mini pumpkin donuts are little nuggets of pumpkin goodness rolled in cinnamon sugar. They can also be made as donut holes for a yummy fall treat! These little gems are easy to make and baked instead of fried. There is nothing that says fall and Halloween like a pumpkin donut treat. Mini donuts are just the right size to pop into your mouth and enjoy.
What do I need to make Baked Mini Pumpkin Donuts?
- 1 1/2 cups all purpose flour
- 2 tsp baking powder
- 3/4 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- 1/2 tsp salt
- 3/4 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup brown sugar
- 1/3 cup neutral oil such as avocado oil
- 1 tsp vanilla extract
- 1 large egg
- 1/2 cup buttermilk (you can use regular milk and add 1/2 tsp lemon juice to make buttermilk)
Cinnamon sugar mixture after donuts are baked:
- 1/2 stick of butter, melted
- 1/2 cup granulated sugar
- 2 tsp cinnamon
How to make Baked Mini Pumpkin Donuts:
- Preheat your oven to 350 degrees and spray two mini donut pans with cooking spray. If you prefer, you can use a mini cupcake pan and make donut holes instead of donuts.
- In a medium sized bowl whisk the flour, baking powder, cinnamon, nutmeg, ginger, cloves and salt together and set aside.
- In a large bowl mix the pumpkin puree and brown sugar together, then add vegetable oil, vanilla, egg and buttermilk.
- Combine ingredients together well, then slowly add the dry ingredients to the wet ingredients, whisking them together just until combined.
- Fill mini donut hole pan sections about 3/4 full and bake for 10 minutes or until toothpick inserted into the center comes out clean.
- While the donuts are baking, melt the butter to brush on top of the donuts and mix the sugar and cinnamon together in a small bowl.
- Let the mini donuts cool for a couple of minutes and remove from the pan by tipping pan upside down over a cooling rack.
- While donuts are still warm brush lightly with melted butter and dip individually into the cinnamon sugar mixture to coat.
- Enjoy while warm! Donuts can be stored in a covered container for 2-3 days. I’d recommend covering them loosely with tinfoil so they don’t retain moisture.
Other yummy recipes to try:
Raspberry Chocolate Chip Muffins
Copycat Starbucks Pumpkin Bread
Baked Mini Pumpkin Donuts
Baked mini pumpkin donuts are little nuggets of pumpkin goodness rolled in cinnamon sugar. They can also be made as donut holes and make a yummy fall treat!
Ingredients
- 1 1/2 cups all purpose flour
- 2 tsp baking powder
- 3/4 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- 1/2 tsp salt
- 3/4 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup brown sugar
- 1/3 cup neutral oil such as avocado oil
- 1 tsp vanilla extract
- 1 large egg
- 1/2 cup buttermilk (you can use regular milk and add 1/2 tsp lemon juice to make buttermilk)
Butter and Cinnamon Sugar to roll baked donuts in:
- 1/2 stick butter, melted
- 1/2 cup granulated sugar
- 2 tsp cinnamon
Instructions
- Preheat your oven to 350 degrees and spray two mini donut pans with cooking spray. If you prefer, you can use a mini cupcake pan and make donut holes instead of donuts.
- In a medium sized bowl whisk the flour, baking powder, cinnamon, nutmeg, ginger, cloves and salt together and set aside.
- In a large bowl mix the pumpkin puree and brown sugar together, then add vegetable oil, vanilla, egg and buttermilk.
- Combine ingredients together well, then slowly add the dry ingredients to the wet ingredients, whisking them together just until combined.
- Fill mini donut hole pan sections about 3/4 full and bake for 10 minutes or until toothpick inserted into the center comes out clean.
- While the donuts are baking, melt the butter to brush on top of the donuts and mix the sugar and cinnamon together in a small bowl.
- Let the mini donuts cool for a couple of minutes and remove from the pan by tipping pan upside down over a cooling rack.
- While donuts are still warm brush lightly with melted butter and dip individually into the cinnamon sugar mixture to coat.
- Enjoy while warm! Donuts can be stored in a covered container for 2-3 days. I'd recommend covering them loosely with tinfoil so they don't retain moisture.