Pumpkin Spice Mini-Donuts

by | Sep 23, 2015 | All, Breakfast & Brunch

Enjoy bakery flavor at home with these baked Pumpkin Spice Mini-Donuts!

Who can resist mini-donuts? These Baked Pumpkin Spice Mini-Donuts are filled with all the flavors of fall like cinnamon, nutmeg and cloves.

Pumpkin Spice Mini Donuts

In our house, if someone is craving donuts, we usually have to make our own donuts at home because with my daughter’s severe peanut allergy, 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.

How To Make Pumpkin Spice Mini Donuts

Making your own donuts isn’t nearly as hard as it sounds, especially when you’re making baked donuts that just get thrown in the oven, and don’t involve any complicated frying. 

Start by preheating the oven, then grease the mini-donut pan.  Next, you’ll whisk together the flour, baking powder, salt, cinnamon, nutmeg, allspice and cloves in a small bowl. Then, in a large bowl combine oil, brown sugar, egg, vanilla extract, pumpkin, and milk. Slowly add the flour mixture to the wet ingredients and stir until just combined. (Don’t overwork the batter. No one likes tough donuts.)

Once the batter is prepped, pour the batter into a large Ziploc bag and snip a small corner off one end. Squeeze batter into mini-donut pan forms, working in stages if necessary. Bake until the donuts gently spring back when you touch them. Once ready, pop them out onto a wire rack to cool. 

Can I Make Homemade Donuts Without A Donut Pan?

No donut pan? No problem! Whip out your regular old muffin pan, and grab some tin foil. With these two items, you can make some make ship donut pans in a flash.

Just place a small ball of foil in the center of the muffin tin, and pipe your pumpkin donut batter around it. Make sure you spray the foil, or the donuts will stick to it. 

Who can resist mini-donuts? These Baked Pumpkin Spice Mini-Donuts are filled with all the flavors of fall like cinnamon, nutmeg and cloves.

Are Baked Donuts Healthier Than Fried Donuts?

Traditionally baked donuts are a little healthier than fried donuts. The baked version has a lot less oil and fat content since there is no process of deep-frying.

This recipe does loose a little of that “healthier” status though as it is dipped in butter and coated in cinnamon and sugar, but life is too far too short to waste your calories on mediocre donuts. 

How Long Do Baked Donuts Last?

Donuts are always best eaten fresh, and slightly warm. Honestly, there are few things that are better than a freshly baked donut that’s still warm. If you cant eat them right away no worries, you still have options. 

If you don’t plan to eat all the donuts right away, place the uncoated donuts in an airtight container until ready to use. Then proceed with the butter/sugar coating when you are ready to serve them.

The donuts will last in an airtight container, uncoated, for about 4-5. Any longer than that and you will start to run the risk of them molding, or getting tough. 

When To Serve Baked Donuts

There is no limit on when you can enjoy a good pumpkin baked donuts recipe! Have one with your morning coffee, as your after-dinner snack, or any time in between.

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.

Don’t let the pumpkin in this recipe make you think this is only a fall recipe wither. Most grocery stores sell pumpkin year-round, so feel free to whip up a batch even in the dead of summer! No one here will judge you. 

Top down image of Pumpkin Spice Mini Donuts in white bag with orange napkin.

Tips For Making The Best Pumpkin Donuts Recipe

  • To make this recipe as full-size donuts, just use a regular size donut pan, and double the baking time. 
  • Don’t overmix the batter. Overmixing will cause tough donuts, and no one wants that. 
  • For an extra tough of pumpkin flavor try making the coating with pumpkin pie spice instead of cinnamon. 

More Pumpkin Recipes To Make This Fall!

No-Bake Oreo and Pumpkin Cheesecake Parfaits – Garnish With Lemon

Layered Walnut Pumpkin Pie – Tidymom

Creamy Turkey Pumpkin Chili – Garnish With Lemon 

Pumpkin Pie Smoothies – Shugary Sweets

Kahlua Pumpkin Scotchie – Garnish With Lemon

Pumpkin Spice Latte Overnight Oats – Cupcakes and Kale Chips

 

Yield: 36 mini donuts

Pumpkin Spice Mini-Donuts

Pumpkin Spice Mini-Donuts

Get all the bakery goodness at home with these easy Pumpkin Spice Mini-Donuts!

Prep Time 20 minutes
Cook Time 9 minutes
Total Time 29 minutes

Ingredients

Donuts

  • 1 3/4 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon allspice
  • 1/8 teaspoons ground cloves
  • 1/3 cup vegetable oil
  • 1/2 cup brown sugar
  • 1 egg
  • 1 1/2 teaspoon vanilla extract
  • 3/4 cup canned pumpkin
  • 1/2 cup milk

Cinnamon-Sugar Coating

  • 1/4 cup melted butter
  • 1/2 cup sugar
  • 1-2 teaspoons cinnamon

Instructions

Donuts

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, vanilla extract, pumpkin and milk 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.

Coating

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.

Notes

If you don't plan to eat all the donuts right away, place the uncoated donuts in an airtight container until ready to use. Then proceed with the butter/sugar coating when you are ready to serve them.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 353Total Fat: 16gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 40mgSodium: 291mgCarbohydrates: 49gFiber: 2gSugar: 25gProtein: 5g

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Who can resist mini-donuts? These Baked Pumpkin Spice Mini-Donuts are filled with all the flavors of fall like cinnamon, nutmeg and cloves.

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50 Comments

  1. Avatar

    I made pumpkin pie oatmeal this morning – now you’ve got me wanting donuts! Anything pumpkin is so comforting this time of year.

    Reply
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      Ooooh, pumpkin pie oatmeal! That sounds fabulous. Is the recipe on your blog? Will definitely check it out. So glad you stopped by!

      Reply
  2. Avatar

    Can i used this PumpkinSpice Mini Donuts Recipes in my Mini Donut machine

    Reply
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      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!

      Reply
    • Avatar

      I’ve seen them at Target, but you can easily get them online (Amazon!)as well. Happy hunting!

      Reply
  3. Avatar

    Do you add the milk and pumpkin with the rest of the wet ingredients?

    Reply
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      Hi Kendall, I reread the recipe and realized it isn’t exactly clear when to add the pumpkin and milk. Yes, you do add those two items to the other wet ingredients. Thanks for clarifying, and enjoy the donuts!

      Reply
  4. Avatar

    Hi Anna!

    Would you mind telling me the weight of the 1 3/4 cups of all-purpose flour in oz./gr.? I just want to make this donuts and I want it to be really perfect.

    Thanks for sharing.

    Reply
  5. Avatar

    Thank you so much for this recipe! Just made them and they are delicious. To answer the previous commenter’s question, you can make them in a donut maker. It’s kind of like a waffle maker but for mini donuts if that makes sense. Also, we can’t have gluten and I found Cup4Cup to be an excellent substitute for the all purpose flour.

    Reply
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      Thanks for the tips!

      Reply
  6. Avatar

    could you use a non stick baking pan and and make more like sticks and bake untill done.I hate having to buy special pans ,or put into mini muffin pans?

    Reply
    • Avatar

      I’ve never tried free-forming them into sticks, but a mini muffin pan would work great. Give that a try!

      Reply
  7. Avatar

    I don’t have mini muffin pans so I would like to make them in regular sized pans. Any idea how that would effect the cooking time and the amount of donuts I would get. Thanks very much

    Reply
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      Hi Sherrie, are you asking about regular size donut pans or muffin pans? I’ve never made them in large form, but I’m guessing it would make around 12 jumbo or 18 regular size donuts. And I’d add a few extra minutes on to the baking time. The donuts will be ready when they spring back lightly when touched. Enjoy!

      Reply
      • Avatar

        Thanks so much for the info….I appreciate. The donut pans I have at home are regular size not jumbo.

        Reply
  8. Avatar

    These donuts look yummy! I love pumpkin recipes. I wonder if you have the nutrition value for these donuts.

    Thank you!

    Reply
  9. Avatar

    Hi Anna, thanks for sharing this recipe! This look amazing. Do you mind if I use/repost your donut photos?

    Reply
    • Avatar

      Hi Bruce, glad you like the donuts! Would you mind sending a private message explaining a little more about what you are thinking? Thanks! garnishwithlemon @ gmail DOT com

      Reply
  10. Avatar

    You gave me a great excuse to try out the mini-donut pan I bought in January. Great recipe! Moist with great pumpkin flavor. I used organic brown sugar, pumpkin and freshly grated nutmeg. And I dipped the tops of the donuts in the butter then tossed them in the sugar rather then brush the butter on. Because I thought I would use less butter – I have no idea if that was the case. ๐Ÿ™‚ Thanks so much for your recipe.

    Reply
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      I love fall baking, and these donuts are some of our favorite treats. So glad you enjoyed them, Diane!

      Reply
  11. Avatar

    Oh my! These are soooooo amazing! Although My brother is allergic to eggs and peanuts I use an egg substitute and they came out amazing! They were the first donuts he had ever had. Thank you for sharing this wonderful recipe. God Bless!

    Reply
    • Avatar

      I’m thrilled, Renee! My peanut allergic daughter adores them, too, and it’s so fun to make food that they wouldn’t normally be able to enjoy. Thanks for sharing your experience with us!

      Reply
  12. Avatar

    I was just telling my daughter I was going to make pumpkin donuts this weekend! So glad I found these! The texture looks perfect and I love the sugar coating.

    Reply
    • Avatar

      Can’t go wrong with the sugar coating ๐Ÿ™‚

      Reply
  13. Avatar

    I didn’t even know you ladies were blogging back in 2012, I love surprises like that! I love donuts, so naturally I want 3 dozen of these babies!

    Reply
    • Avatar

      That was right when we started, hard to believe it’s been that long already-time has flown by!

      Reply
  14. Avatar

    I don’t have a donut pan. What would you recommend? A mini muffin pan perhaps? These look so scrumptious!

    Reply
    • Avatar

      Yes, you can use a mini muffin pan. Just keep an eye on the cooking time. Happy experimenting!

      Reply
  15. Avatar

    these did not turn out and I have no idea what I did wrong, they were doughy and tasted raw? I used a silicone doughnut mold, at 350 F

    Reply
    • Avatar

      Hmmm, I’m not sure why they didn’t work for you, either. Rae. Unfortunately muffin pan sizes can vary, and I suspect that may be part of the issue. I’d recommend making sure the donuts spring back lightly when you touch them before you take them out of the oven, regardless of the cooking time specified in the recipe.

      Reply
  16. Avatar

    Those look so insanely good! Love that sugar crunch on the outside of the soft pumpkin donut!!!

    Reply
  17. Avatar

    This is such an awesome recipe Ana! Thank you for sharing this with the world. I am writing a newsletter for an Insurance company, and we are wondering if we could have your permission to use this recipe on the newsletter. We would of course put your name and website to give you the credit, and even for future recipes. If you could get back with me that would be great!

    Reply
    • Avatar

      I corrected my previous comments website! ๐Ÿ™‚

      Reply
    • Avatar

      Hi Brent, thanks for your kind words. Yes, you may use our image and recipe in your newsletter along with proper credit. Enjoy!

      Reply
  18. Avatar

    Made this recipe for brunch. Very yummy! I used maple glaze instead of the cinnamon sugar.

    Reply
    • Avatar

      Oooh, love that twist, Rena! Thanks for stopping back and letting us know how they turned out for you. Happy holidays!

      Reply
  19. Avatar

    Can homemade pumpkin be used instead ? Or would it make them too doughy?

    Reply
    • Avatar

      Are you talking about using your own cooked and pureed pumpkin? I’m sure that would work just fine.

      Reply
  20. Avatar

    Also could I make these into bigger than mini doughnuts?

    Reply
    • Avatar

      Yes, you can! I’ve made them into mini and regular size doughnuts as well as mini muffins. They all work well. Simply adjust the baking time for the larger size. Happy baking!

      Reply
  21. Avatar

    Can I use pumpkin pie spice in place of all the spices in the recipe and if so how much should I use?

    Reply
    • Avatar

      Hi Virginia, Yes, you can swap in pumpkin pie spice for the spices listed. I would start at 2 teaspoons and adjust from there if needed. Enjoy!

      Reply
  22. Avatar

    Hi! I am excited to test out this recipe. Do you recommend any particular type of milk (i.e. whole, 2%, 1%, low-fat)?

    Reply
    • Avatar

      Hi Katie, We often have either 2% in the house, so that’s what I use, but any milk will work just fine. Enjoy!

      Reply
  23. Avatar

    Have you ever tried freezing these?

    Reply
    • Avatar

      No, I haven’t, but I’d bet you can successfully freeze them without the butter/sugar coating. Let me know if you give it a go!

      Reply

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