Baked Mini Pumpkin Doughnuts

Baked Mini Pumpkin Doughnuts

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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.


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


  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.


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.


Keywords: Pumpkin, Mini Doughnuts, Treat, Fall Baking, Baked Doughnuts, Pumpkin Spice

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