Pumpkin Mini-Doughnuts

Sue Lally


These baked doughnuts are full of Autumn goodness, and they are very quick and easy to make!

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1 1/2 c
pumpkin puree (canned pumpkin)
1 1/2 c
3 large
1/2 c
vegetable oil
1 1/2 tsp
pumpkin pie spice
1 1/2 tsp
1 1/2 tsp
baking powder
1 3/4 c
flour + 2 tablespoons more


1Preheat oven to 350 degrees.

In a large bowl, combine everything except the flour, and beat until smooth.

2Add the 1 3/4 cups flour plus 2 tablespoons, and stir just until combined.

3Spoon or pipe batter in to 4 greased mini-doughnut pans. If you don't have 4 of them, do what I do, and bake them in batches. Fill them just a little over half full.

4Bake at 350 degrees for about 8 minutes, until a toothpick comes out clean.

5Remove from pans and place on baking rack to cool. While still warm, but not hot, place a few at a time in a plastic bag with a cinnamon/sugar combination, and shake to coat.


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