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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.
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
- All-purpose flour
- Ground cinnamon, ground nutmeg & ground cloves
- Baking powder
- Vanilla extract
How To Make Baked Mini Pumpkin Doughnuts
Mix dry ingredients into wet ingredients. Use a mini ice cream scoop to dived batter into mini muffin cups, and bake at 350˚F for approx. 10 minutes. Using a pastry brush, brush each doughnut with melted butter, then roll in cinnamon sugar to coat. Serve doughnut warm.
Happy fall baking friends!Print
Baked Mini Pumpkin Doughnuts
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.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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:
- 2–3 Tablespoons unsalted butter, melted
- 2/3 cup extra fine sugar (instant sugar)
- 1 Tablespoon cinnamon
- Preheat oven to 350°F. Grease a mini muffin tin and set aside.
- In a bowl mix together flour, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
- 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).
- Using a mini ice cream scoop divide batter among muffin cups.
- 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.
- Meanwhile, combine extra fine sugar and cinnamon in a bowl. Mix well.
- Using a pastry brush, brush each doughnut with melted butter and roll in cinnamon sugar to coat.
- Serve doughnuts warm or at room temperature.
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.
- 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
Keywords: Pumpkin, Mini Doughnuts, Treat, Fall Baking, Baked Doughnuts, Pumpkin Spice
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.
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.
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.
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