Real Recipes From Real Home Cooks ®

pumpkin mini-doughnuts

★★★★★ 4
a recipe by
Sue Lally
Vacaville, CA

These baked doughnuts are full of autumn goodness. They are very quick and easy to make!

Blue Ribbon Recipe

Pumpkin spice and everything nice, that's what these mini doughnuts are made of. With the perfect balance of pumpkin and spice, these are seriously addicting. You'll find yourself popping one after another into your mouth. They have the texture of a really soft muffin, but better. These doughnuts remind us of something you might find on a food truck at a fall festival. But theirs are fried and this is an easier baked version. Coating these with a sugar and spice mixture is the perfect touch.

— The Test Kitchen @kitchencrew
★★★★★ 4
prep time 15 Min
cook time 8 Min
method Bake

Ingredients For pumpkin mini-doughnuts

  • 1 1/2 c
    pumpkin puree (canned pumpkin)
  • 1 1/2 c
  • 3 lg
  • 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
    all-purpose flour + 2 tablespoons more
  • 1 c
  • 1 tsp
    pumpkin pie spice, more if desired

How To Make pumpkin mini-doughnuts

Test Kitchen Tips
We piped the batter into the doughnut pans which was super easy. If you don't have a piping bag, put the batter into a resealable bag, seal it and snip the corner. Also, give the pan a few taps before putting it into the oven to even the batter out. These are a little time-consuming, but so worth it.
  • All ingredients, except flour, in a bowl.
    Preheat oven to 350 degrees. In a large bowl, combine everything except the flour.
  • Ingredients mixed together.
    Beat until smooth.
  • Flour added to the batter.
    Add the 1 3/4 cups flour plus 2 tablespoons.
  • Flour incorporated into the batter.
    Stir just until combined.
  • Piping batter into mini doughnut tins.
    Spoon or pipe batter into 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. Bake at 350 degrees for about 8 minutes; until a toothpick comes out clean.
  • Mini doughnuts cooling on a rack.
    Remove from pans and place on a baking rack to cool.
  • Tossing the doughnuts in cinnamon sugar.
    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.
  • Inside of a Pumpkin Mini Doughnut.