Description
These Pumpkin Spice Donuts are a delightful autumn treat, combining warm pumpkin pie spice with a tender, moist donut base. Baked to perfection and coated in a buttery cinnamon sugar glaze, they offer a perfect balance of spice and sweetness. Ideal for a cozy breakfast or dessert, these mini donuts are easy to make and sure to bring seasonal joy to your table.
Ingredients
Scale
Dry Ingredients
- 1 1/4 cups flour (162 grams)
- 1 tbsp baking powder
- 2 tsp pumpkin pie spice
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup pumpkin puree
- 1/2 cup brown sugar
- 1/3 cup milk
- 1/3 cup butter, softened
Coating Ingredients
- 1/4 cup butter, melted (for dipping)
- 1/4 cup cinnamon sugar (3 tbsp sugar + 2 tsp cinnamon)
Instructions
- Preheat Oven and Prepare Dry Ingredients: Preheat your oven to 350°F (175°C). In a small bowl, combine the flour, baking powder, pumpkin pie spice, and salt. Stir until evenly mixed.
- Mix Wet Ingredients: In a large bowl, stir together the pumpkin puree, brown sugar, milk, and softened butter until smooth and well combined.
- Combine Wet and Dry Ingredients: Add the dry ingredient mixture into the wet ingredients bowl. Gently mix until just combined. Avoid over-mixing to prevent tough donuts but ensure no large pockets of flour remain.
- Pipe Batter into Pan: Transfer the batter into a piping bag or a ziplock bag with a corner cut off. Grease a mini donut pan (or a muffin pan if unavailable) and pipe the batter into each mold, filling about 3/4 full.
- Bake the Donuts: Place the pan in the preheated oven and bake for 12-15 minutes. The donuts are done when they spring back lightly when touched or a toothpick inserted comes out clean.
- Cool the Donuts: Remove the donuts from the pan and transfer them to a cooling rack to cool slightly.
- Prepare the Coating: Pour the melted butter into a shallow bowl. In a separate shallow bowl, combine the sugar and cinnamon to make cinnamon sugar.
- Dip and Coat Donuts: Working one donut at a time, dip it fully in the melted butter, then immediately roll it in the cinnamon sugar until fully coated.
- Serve and Enjoy: Serve the donuts fresh for the best flavor. Store any leftovers in a sealed container to keep fresh for 3-4 days.
Notes
- Store leftover donuts in an airtight container to maintain freshness up to 3-4 days.
- Don’t overmix the batter to keep the donuts light and tender.
- If you don’t have a mini donut pan, a muffin pan can be used as a substitute.
- For a dairy-free version, substitute butter and milk with plant-based alternatives.
Nutrition
- Serving Size: 1 mini donut
- Calories: 110 kcal
- Sugar: 8 g
- Sodium: 150 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 1.5 g
- Cholesterol: 20 mg
