I wasn’t kidding when I said I had an obsession with pumpkin when it comes to baking. So, I’m just telling you now, it’s just going to be pumpkin recipes all season long. Sure, I’ll throw in a few savory pumpkin recipes over the next few weeks and other fall baking deliciousness. But for now, it is all about these mini-pumpkin donuts.
I love donuts. I mean, I may actually have an addiction to donuts. Which is why I treat myself to donuts only about 2-3 times a year though. Sad but true. I’m just pretty sure the deep fried ones at my local donut shop aren’t exactly low in calories. But thank heavens for the option to bake instead of frying donuts, and mini even? Aren’t they so cute?
For some reason I think I justify eating more because they are so cute and tiny and eating like 5 (possibly 8) in one sitting is equal to one big one, right? 😉 This recipe is just the best. The mini-donuts have the perfect amount of spices, pumpkin and are perfectly moist. And you really can’t stop eating them because they’re just oh, so good!
Mini- donut pans can be found almost anywhere. Amazon has a variety such as this one. I’ve also seen them at a variety of different retailers. I like to have at least two on hand, so I can have one in the oven and one for prepping the next batch. This recipe makes quite a few, so make sure you have some guests over, or you’ll have them as leftovers for days. Which isn’t a bad thing..
To get started, read through the recipe and measure out all of your ingredients. Make ahead the cinnamon and sugar mixture by mixing 6 T of granulated sugar and 1 1/2 tsp of ground cinnamon. Mix together until well combined. Set aside.
Pre-heat your oven to 350º. Lightly spray two mini-donut pans with baking spray. In a large bowl, whisk together the oil, eggs, sugar, pumpkin, spices, salt and baking powder until smooth. Add the flour and stir with a spatula until smooth.
I like to use this handy tool to fill my batter with. But you can also use a zip top bag. Fill up the bag with the batter, then snip of a small tip off the end. Fill the wells of the donut pan until 3/4 full.
Bake the donuts for 8-9 minutes until the tops spring back, and no longer look wet. Let cool for about 5 minutes in the pan, then gently remove from the pan and repeat with remaining batter. The recipe makes about 5-6 dozen mini-donuts. Yes, that’s right, a total of about 72 mini-donuts. Invite your neighbors over for this one.
While the donuts are still warm, coat each donut with cinnamon-sugar mixture by using a paper bag or in a small bowl.
And there you have it. Super moist and delicious little mini-pumpkin donuts. They are of course fantastic to simply eat them alone. Or, in my home we love to serve them with a side of ice cream, or dipped in caramel sauce, maybe even chocolate sauce. Or dunked in hot chocolate… Oh boy, however you eat them trust me, these are a must have during your fall baking season. Enjoy!