Mini Pumpkin Donuts

As the leaves turn and the air grows crisp, the allure of pumpkin-flavored treats becomes irresistible. From lattes to pies, pumpkin is a quintessential flavor that embodies the essence of fall. Among the myriad of pumpkin-infused delights, mini pumpkin donuts stand out as a delightful snack that can elevate any gathering, serve as a quick breakfast option, or become a cozy evening treat enjoyed at home. The small, bite-sized nature of these donuts not only makes them an ideal choice for sharing but also allows for guilt-free indulgence during the festive season.

Fall in love with baking this season with our easy-to-make mini pumpkin donuts recipe. Perfect for gatherings or a cozy treat at home, these bite-sized delights are infused with the warm flavors of pumpkin, cinnamon, and nutmeg. With simple steps and everyday ingredients, even novice bakers can whip up a batch in no time. Enjoy them warm or coated in powdered sugar for a delightful experience that captures the essence of autumn. Gather your ingredients and start baking your way into the fall spirit!

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Ingredients

1 cup all-purpose flour

1/2 cup pumpkin puree (canned or homemade)

1/4 cup granulated sugar

1/4 cup brown sugar, packed

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

1 large egg

1/4 cup vegetable oil

1 teaspoon vanilla extract

Optional: powdered sugar or cinnamon sugar for dusting

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and lightly grease a mini donut pan with cooking spray or oil.

Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until well combined.

Combine Wet Ingredients: In another bowl, combine the pumpkin puree, egg, vegetable oil, and vanilla extract. Mix until smooth.

Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to over-mix; a few lumps are okay.

Fill the Pan: Using a piping bag or a zip-top bag with a corner snipped off, fill each cavity of the mini donut pan about 3/4 full with batter.

Bake: Bake in the preheated oven for 12-15 minutes, or until the donuts spring back when lightly touched and a toothpick inserted in the center comes out clean.

Cool and Coat: Allow the donuts to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Once cooled, toss them in powdered sugar or roll in cinnamon sugar if desired.

Serve: Enjoy your mini pumpkin donuts warm or at room temperature! These are perfect for breakfast, a snack, or any festive occasion.

Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Makes about 24 mini donuts