Home » Fall/Winter » Baked Mini Pumpkin Doughnuts

Baked Mini Pumpkin Doughnuts

Recipe Level: Easy

These little, baked mini pumpkin doughnuts are super fun and easy to make. They are moist, light yet dense and filled with cinnamon, cloves, nutmeg and rolled in sugar.

Baked by Alie Romano

Professional Baker and Recipe Developer

* For best results, read the entire article. Every step matters, and I’ll provide helpful tips along the way!

*This blog post contains affiliate links, so we may earn a small commission when you make a purchase through links on our site at no additional cost to you.

Baked Mini Pumpkin Doughnuts

Fall is here, finally my favourite season has arrived!  And what better way to start off the season than with warm pumpkin baked goods! Especially those ones that are super easy to make and are nothing but delicious. These baked mini pumpkin doughnuts are moist, full of pumpkin spice flavour and just enough sweetness you want in a doughnut. The best part about these doughnuts – they are baked not fried, making them healthier and keeping the mess in your kitchen to a minimum.

Baked not Fried Doughnuts

I love doughnuts but I don’t enjoy making them at home because of the frying process. The smell that lingers in the house and the fear of burning myself with splashing hot oil, the mess of what to do with the used oil all make me reluctant to fry.  Luckily you can bake delicious doughnuts at home! It’s easy, fun, safe and the clean up is a cinch. You may not get the perfectly round shape but they taste just as good.

Baked Mini Pumpkin Doughnuts

Ingredients

You won’t believe just how easy these baked mini pumpkin doughnuts are to make. It’s basically like making a mini muffin, the only difference is brushing the doughnut/muffin with melted butter and rolling in cinnamon and sugar, giving it that doughnut character.

  • Pumpkin puree (not pumpkin pie filling)
  • Brown sugar & instant sugar
  • Full milk
  • Vegetable oil
  • Unsalted butter
  • Egg
  • All-purpose flour
  • Ground cinnamon, ground nutmeg & ground cloves
  • Baking powder
  • Salt
  • Vanilla extract
Baked Mini Pumpkin Doughnuts
Baked Mini Pumpkin Doughnuts

How To Make Baked Mini Pumpkin Doughnuts

Step One: Mix dry ingredients into wet ingredients. Use a mini ice cream scoop to dived batter into mini muffin cups, and bake at 350ËšF for approx. 10 minutes. Using a pastry brush, brush each doughnut with melted butter, then roll in cinnamon sugar to coat. Serve doughnut warm.

Baked Mini Pumpkin Doughnuts
Baked Mini Pumpkin Doughnuts

Happy fall baking friends!

Print

Baked Mini Pumpkin Doughnuts

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These baked mini pumpkin doughnuts are super fun and easy to make. They are moist, light yet dense and filled with cinnamon, cloves, nutmeg and rolled in sugar.

  • Author: Alie Romano
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 32 minutes
  • Yield: 24 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Units Scale

For the Doughnuts

  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/3 cup vegetable oil
  • 1/2 cup brown sugar, lightly packed
  • 1 large egg
  • 3/4 cup canned pumpkin puree (not pumpkin pie filling)
  • 1/2 cup full milk
  • 1 teaspoon vanilla extract

For the Coating:

  • 23 Tablespoons unsalted butter, melted
  • 2/3 cup extra fine sugar (instant sugar)
  • 1 Tablespoon cinnamon

Instructions

  1. Preheat oven to 350°F. Grease a mini muffin tin and set aside.
  2. In a bowl mix together flour, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
  3. In a separate large bowl whisk together oil, brown sugar, eggs, pumpkin, milk and vanilla extract until smooth. Add dry ingredients in two or three additions and mix until just combined (be careful not to overmix the batter).
  4. Using a mini ice cream scoop divide batter among muffin cups.
  5. Bake for 10-12 minutes or until a toothpick comes out clean (be careful not to overbake). Remove doughnuts from oven and let cool for 2 minutes.
  6. Meanwhile, combine extra fine sugar and cinnamon in a bowl. Mix well.
  7. Using a pastry brush, brush each doughnut with melted butter and roll in cinnamon sugar to coat.
  8. Serve doughnuts warm or at room temperature.

Notes

Doughnuts are best eaten the same day.
If you want to keep doughnuts for the next day, leave doughnuts unbrushed with butter and sugar mixture. Wait to coat the same day.

Nutrition

  • Serving Size: 1
  • Calories: 60
  • Sugar: 2.4g
  • Sodium: 40mg
  • Fat: 3g
  • Saturated Fat: 0.9g
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 7.5g
  • Fiber: 0.4g
  • Protein: 1.1g
  • Cholesterol: 7mg

Did you make this recipe?

Write a review and let me know!

Share a photo and tag me on Instagram @bakingforfriends_

I can’t wait to see what you’ve made! xo alie

FAQ’s

How long do baked doughnuts last?

Baked mini doughnuts are best eaten the day of, they typically last 1-2 days before going stale. You can freeze doughnuts for up to 2 months. Make sure to leave doughnuts unbrushed with butter and sugar mixture. Let doughnuts defrost at room temperature or warm up in the oven. Then coat with melted butter and roll into sugar mixture.

Can I use homemade pumpkin puree instead of store bought?

Yes, homemade pumpkin puree can be interchangeable with store bought puree. Sometimes homemade puree can contain more liquid or be thinner than store bought so just be careful with the consistency.

Is pumpkin puree and pumpkin pie filling the same thing?

No! Be very careful to read the label and recipe for what you require. Pumpkin puree is made with nothing but pumpkins. It doesn’t have any added sugar or spices whereas pumpkin pie filling does.

You may also like:

Pumpkin Squares
Pumpkin Squares
Subscribe
Notify of
guest

0 Comments
Inline Feedbacks
View all comments

Life is uncertain, but dessert doesn't have to be!

Make Ahead Lemon Cream Cheese Bars

These make ahead lemon cream cheese bars are bright, creamy and smooth with pockets of lemon bursts throughout! The bars feature tangy lemon curd that's swirled into the cream cheese filling and baked onto a graham cracker crust.

Alie Romano

Meet

Alie

I'm a professional baker, recipe developer & photographer behind Baking For Friends. I specialize in classic & comforting baking. I hope you enjoy the recipes & find inspiration of your own to bring your family & friends together over home-cooked food!

0
Let me know what you think of this recipe!x
()
x
Peach Cobbler

Bake like a Pro

Discover 5 Secrets to Baking

16108
Share to...