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–+ servings
Pumpkin donuts

Pumpkin Spice Mini Donuts

These Pumpkin Donuts quickly became a seasonal favourite. The kitchen smelled divine while we baked them and they were easy and more forgiving than fried donuts. Consider them for a fall gathering, a brunch spread or a fall coffee date.
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Prep Time: 10 minutes
Cook Time: 10 minutes
Course: Dessert
Cuisine: Fall
Servings: 24 mini donuts

Ingredients

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1 tsp ground ginger
  • 1 tsp nutmeg
  • 1/2 tsp cloves
  • 1/2 cup vegetable oil
  • 3/4 cup brown sugar
  • 2 eggs
  • 1 cup pumpkin puree not pumpkin pie filling
  • 1/2 cup milk
  • 1 tsp vanilla extract

Sugar Dust

  • 1/2 cup melted butter
  • 1 cup white sugar
  • 1 Tbsp cinnamon

Instructions

Prep Your Tools

  • Preheat oven to 350 F or get your donut baker plugged in and heated up. If you are piping your donuts onto the back of a muffin tin, grease the muffin tin. If you are using a donut cutter; line a baking sheet with parchment
    Ingredients for pumpkin donuts

Mix the Dry and Wet Separately

  • In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
    Mix dry ingredients, mix wet ingredients
  • In a large bowl, whisk together oil, brown sugar, eggs, pumpkin, milk and vanilla until smooth.

Spoon or pipe batter into your mini donut cavities, muffin tin wells(around the back side for DIY donuts, or use a cutter for shaped donuts.

    Bake

    • In a donut baker: 3-5 minutes until golden
    • In the oven: 10-12 minutes, until springy to the touch.
      Mini donuts

    Cool and finish

    • Remove the donuts and let cool slightly. Dip quickly in melted butter and then dust with cinnamon sugar. You could also drizzle with a maple icing.
    Tried this recipe?Let us know how it was!