Pumpkin Spice Mini-Donuts
My daughter has a severe peanut allergy, so grabbing donuts at the local bakery like most people doesn’t happen for us. The chance for cross-contamination of ingredients is too great. I’ve had this mini-donut pan in my cupboard for years. I bought it with the intention of making my own baked donuts for my daughter. I figured they would be healthier than those that are fried and obviously eliminate any chance of a stray peanut product sneaking into them. But after several attempts, I gave up searching for baked donut recipes that didn’t turn out as hard as rocks.
This recipe from Blue-Eyed Bakers caught my eye on Pinterest quite a while ago, and I’m so glad I broke out the mini-donut pan for it. Uh-mazing. The texture is lighter and fluffier than your typical cake donut. It’s more like a muffin, which I think is ideal for baked donuts. The pumpkin keeps the donuts tender and moist, while the fall-themed spices (cinnamon, nutmeg, allspice and cloves) are a perfect match for the season. But wait, we’re not done yet. The swooning begins once you coat them in butter and dust them with cinnamon-sugar. That really puts them over the top. Unfortunately my whole theory about baked donuts being healthier gets thrown out the window after the butter-dipping part, but life is too far too short to waste your calories on mediocre donuts.
I made these as an after-school treat for my kids last week. Judging by their reactions, you’d think they just won the lottery. I have to agree; I felt rich with love for these bad boys, too.
- 1¾ cups flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon allspice
- ⅛ teaspoons ground cloves
- ⅓ cup vegetable oil
- ½ cup brown sugar
- 1 egg
- 1½ teaspoon vanilla extract
- ¾ cup canned pumpkin
- ½ cup milk
- ¼ cup melted butter
- ½ cup sugar
- 1-2 teaspoons cinnamon
- Preheat oven to 350 degrees. Grease the mini-donut pan.
- Whisk together flour, baking powder, salt, cinnamon, nutmeg, allspice and cloves in a small bowl.
- Combine oil, brown sugar, egg and vanilla extract in a large bowl. Slowly add the flour mixture to the wet ingredients and stir until just combined. (Don’t overwork the batter. No one likes tough donuts.)
- Pour batter into a large ziploc bag and snip a small corner off one end. (You’re essentially making a pastry bag.) Squeeze batter into mini-donut pan forms, working in stages if necessary. Bake for 7-9 minutes. If the donuts gently spring back when you touch them, they are ready. Pop them out onto a wire rack to cool.
- Combine the cinnamon and sugar in a bowl.
- Working with a few donuts at a time, brush both sides of donuts with butter using a pastry brush (or dip them right into the butter.)
- Put donuts into bowl and coat with cinnamon-sugar.
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I made pumpkin pie oatmeal this morning – now you’ve got me wanting donuts! Anything pumpkin is so comforting this time of year.
Ooooh, pumpkin pie oatmeal! That sounds fabulous. Is the recipe on your blog? Will definitely check it out. So glad you stopped by!
Can i used this PumpkinSpice Mini Donuts Recipes in my Mini Donut machine
Hi Bonnie, I’m not sure how to answer your question as I’ve never used a mini donut machine. I suggest trying it for the recommended baking time and see how they turn out. Keep me posted!