Mini Pumpkin Spice Donuts

These mini pumpkin spice donuts are baked and coated with cinnamon sugar. They're easy to make, full of pumpkin flavour, and perfect for fall!

What I love most about them is the size! The mini donuts are perfect for kids and adults. Cute, tasty, and full of pumpkin spice, what's not to love!

Why You'll Love These Pumpkin Spice Donuts

Baked. These donuts are baked so there is no oil need.

Mini. These mini donuts are so cute and the perfect size.

Easy. The recipe is easy to make.

Cinnamon sugar coating. The cinnamon sugar coating goes so well with the pumpkin spice.

Step By Step Instructions

Preheat oven to 425 F and grease the mini donut pan.

In a medium bowl whisk together the flour, baking powder, salt, and pumpkin pie spice. Set aside.

In a large bowl whisk together the brown sugar, egg, milk, pumpkin puree, butter, and vanilla extract.

Add the dry ingredients into the wet and fold together with a rubber spatula just till combined.

Fill a piping bag or a large zip lock bag with the batter. Cut a small whole at the bottom. Fill donut pans 2/3 full.

Bake for 5-7 minutes or until puffed up and edges are golden brown.

Let them cool in the pan for 5 minutes before removing. Let them cool to room temperature before adding the sugar topping.

Once donuts are cooled combine white sugar and cinnamon in one bowl. Add the melted butter in another.

Dip each donut first in the melted butter, drip off the access. Then place the donut in the cinnamon sugar bowl and fully cover.

FREQUENTLY ASKED QUESTIONS

WHAT DOES SPOONED AND LEVELLED FLOUR MEAN?

Spooned and levelled flour refers to the way of measuring flour. To properly measure flour you should scoop spoonfuls of flour into your measuring cup and then level off the access by scraping with a knife. Scooping the measuring cup directly into your flour causes the flour to compress and you will get more flour than the recipe calls for.

DO I NEED TO BRING MY EGG and Milk TO ROOM TEMPERATURE?

Yes you do. Room temperature eggs and milk break down easier in the batter. This means less mixing, which gives you a fluffy moist donut. If you forget to take your egg out of the fridge (I always do) just run your egg under warm water for a few minutes.

STORING THE Pumpkin Donuts

These donuts are best eaten the day they are coated with the cinnamon sugar. You can store them in an airtight container at room temperature but the sugar will melt.

You can store the uncoated donuts at room temperature up to 2 days.

Can I use Pumpkin Pie instead of Pumpkin Puree?

No, you will want to make sure its pumpkin puree. Pumpkin pie filling comes sweetened and spiced so using it will throw off the taste of the donuts.

If you make these mini pumpkin spice donuts please leave a star rating and comment below!

For more delicious baking ideas you can follow me on Pinterest and Instagram @jessiebakestreats 

More Fall Recipes to Love

• Pumpkin Spice Latte Loaf Cake
• Pumpkin Swirl Cheesecake Bars
• Mini Pumpkin Cheesecakes
• Pumpkin Bread with Streusel Topping
• Pumpkin Crinkle Cookies
• Melting Moments Pumpkin Cookies
• Pumpkin Spice Cinnamon Rolls

Mini Pumpkin Spice Donuts

Jessie M

These mini pumpkin spice donuts are baked and coated with cinnamon sugar. They're easy to make, full of pumpkin flavour, and perfect for fall!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 6 minutes mins

Course Breakfast, dessert

Cuisine American, Canadian

Servings 48 mini donuts

Equipment

• mini donut pan
• large bowl
• medium bowl
• piping bag or large zip lock bag

Ingredients

  

Donut Batter

• 1 & 1/2 C all purpose flour spooned and levelled*
• 1 & 1/2 tsp baking powder
• 2 tsp pumpkin pie spice
• 1/4 tsp salt
• 1/3 C brown sugar
• 3/4 C pumpkin puree
• 1/2 C milk at room temperature
• 2 tbsp salted butter melted and cooled to room temperature
• 1 large egg at room temperature
• 1 tsp vanilla extract

Toppings

• 2/3 C white sugar
• 1 tsp ground cinnamon
• 1/4 C salted butter melted and cooled to room temperature

Instructions

 

• Preheat oven to 425 F and grease the mini donut pan.
• In a medium bowl whisk together the flour, baking powder, salt, and pumpkin pie spice. Set aside.
  1 & 1/2 C all purpose flour, 1 & 1/2 tsp baking powder, 2 tsp pumpkin pie spice, 1/4 tsp salt
• In a large bowl whisk together the brown sugar, egg, milk, pumpkin puree, butter, and vanilla extract.
  1/3 C brown sugar, 3/4 C pumpkin puree, 1/2 C milk, 2 tbsp salted butter, 1 large egg, 1 tsp vanilla extract
• Add the dry ingredients into the wet and fold together with a rubber spatula just till combined.
• Fill a piping bag or a large zip lock bag with the batter. Cut a small whole at the bottom. Fill donut pans 2/3 full.
• Bake for 5-7 minutes or until puffed up and edges are golden brown.
• Let them cool in the pan for 5 minutes before removing. Let them cool to room temperature before adding the sugar topping.
• Once donuts are cooled combine white sugar and cinnamon in one bowl. Add the melted butter in another.
  2/3 C white sugar, 1 tsp ground cinnamon, 1/4 C salted butter
• Dip each donut first in the melted butter, drip off the access. Then place the donut in the cinnamon sugar bowl and fully cover.
• Enjoy!

Notes

*Spooned and levelled flour refers to the way of measuring flour. To properly measure flour you should scoop spoonfuls of flour into your measuring cup and then level off the access by scraping with a knife. Scooping the measuring cup directly into your flour causes the flour to compress and you will get more flour than the recipe calls for.

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