These baked pumpkin mini doughnuts are a delightful nod to everything we love about fall. With their cozy pumpkin spice flavor and tender texture, they’re a healthier alternative to the fried doughnuts you might find at a seasonal festival. Easy to make and highly addictive, they’re perfect for breakfast, dessert, or a sweet snack. Coated in a sugar-and-spice mixture, they’re a little bite of autumn bliss in every mouthful.
Ingredients for Pumpkin Mini Doughnuts
For the Doughnuts:
- 1 1/2 cups (360 g) pumpkin purée (canned pumpkin)
- 1 1/2 cups (300 g) sugar
- 3 large eggs
- 1/2 cup (120 ml) vegetable oil
- 1 1/2 teaspoons (4 g) pumpkin pie spice
- 1 1/2 teaspoons (7 g) salt
- 1 1/2 teaspoons (6 g) baking powder
- 1 3/4 cups + 2 tablespoons (230 g) all-purpose flour
For the Sugar-Spice Coating:
- 1 cup (200 g) sugar
- 1 teaspoon (2 g) pumpkin pie spice (adjust to taste)
Step-by-Step Instructions for Baked Pumpkin Mini Doughnuts
Test Kitchen Tip
Use a piping bag for mess-free batter transfer into the doughnut pans. If you don’t have one, simply use a resealable plastic bag, cut off a corner, and pipe away. Before baking, tap the pans gently on the counter to smooth the batter and release air bubbles.
1. Combine the Wet Ingredients
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the pumpkin purée, sugar, eggs, vegetable oil, pumpkin pie spice, salt, and baking powder.
2. Mix Until Smooth
- Beat the wet ingredients together until the mixture is smooth and well-combined.
3. Add the Dry Ingredients
- Gradually add the all-purpose flour, including the additional 2 tablespoons.
- Stir gently until the flour is just incorporated. Be careful not to overmix, as this can make the doughnuts dense.
4. Fill the Doughnut Pans
- Grease 4 mini-doughnut pans. If you don’t have 4 pans, bake the doughnuts in batches.
- Spoon or pipe the batter into the pans, filling each cavity slightly over halfway.
5. Bake the Doughnuts
- Bake in the preheated oven for about 8 minutes, or until a toothpick inserted into the doughnuts comes out clean.
6. Cool the Doughnuts
- Remove the doughnuts from the pans and transfer them to a baking rack to cool slightly.
7. Coat with Sugar and Spice
- While the doughnuts are still warm but not hot, place a few at a time into a plastic bag containing the sugar and pumpkin pie spice mixture. Shake the bag gently to coat the doughnuts evenly.
8. Serve and Enjoy
- Your mini doughnuts are ready to be enjoyed! Pair them with a hot cup of coffee, tea, or cider for the ultimate autumn treat.
Perfect for Any Occasion
These pumpkin mini doughnuts are perfect for fall gatherings, brunches, or simply enjoying on a cozy day at home. Their muffin-like texture, combined with the sweet crunch of the sugar coating, makes them irresistible.
Baked Pumpkin Mini Doughnuts are proof that you don’t need a fryer to enjoy doughnut perfection. These bite-sized treats are full of warm, spiced flavors and are easy enough for even beginner bakers to master. Whether you’re enjoying them fresh out of the oven or saving a few for later (if they last that long), they’re sure to bring a smile to anyone who tries them. Give this recipe a try, and let the comforting taste of fall take over your kitchen!
