Enjoy bakery flavor at home with these baked Pumpkin Spice Mini-Donuts!
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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 a 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 for Pumpkin Spice Mini-Donuts 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. Ah-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.