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.
Nutrition
Calories: 73kcal
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