These Pumpkin Spice Halloween Donuts are one of my favorite easy fall treats—they’re soft, flavorful, and covered in a festive dark chocolate glaze. Whether you’re hosting a Halloween brunch, packing a fun snack for school, or just want something sweet with your coffee, these mini donuts bring all the cozy vibes with just the right amount of Halloween fun.
This recipe is super simple to make, which means it’s perfect if you’re looking for Halloween donuts ideas easy enough to whip up during a lunch break or with kids helping out. And don’t worry—no deep fryer needed here! These are baked, not fried, so cleanup is a breeze.
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Ingredients for Pumpkin Spice Halloween Donuts
To make these cozy mini donuts, you’ll need just a few pantry staples plus some Halloween-inspired sprinkles to get them party-ready.
For the Donuts:
- 1 3/4 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp pumpkin pie spice (or mix of nutmeg, ginger, cloves)
- 1/2 cup granulated sugar
- 1/2 cup canned pumpkin purée (not pumpkin pie filling)
- 1/4 cup milk (dairy or non-dairy)
- 1/4 cup plain Greek yogurt
- 1 large egg
- 1 tsp vanilla extract
- 1/4 cup neutral oil or melted butter
For the Chocolate Glaze:
- 1 cup dark chocolate candy melts (or semisweet chocolate chips)
- 2-3 teaspoons coconut oil or other neutral oil (optional)
- 1–2 tsp milk (only if you use chocolate chips and not candy melts)
- Halloween sprinkles (orange, purple, black or whatever you like!)
How to Make Easy Pumpkin Spice Halloween Donuts
1. Preheat oven to 350°F (175°C). Lightly grease a mini donut pan.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
3. In another bowl, whisk together the sugar, pumpkin purée, milk, yogurt, egg, vanilla, and melted butter/oil until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined—don’t overmix.
5. Put pumpkin donut batter in a piping bag with no tip (or a plain round tip) and pipe the batter into the donut pan, filling each cavity about 3/4 full. Alternatively, you can spoon the batter in, but it gets pretty tricky with mini donuts.
6. Bake for 8–10 minutes, or until the donuts spring back when lightly touched and a toothpick comes out clean.
7. Let cool for a few minutes in the pan, then transfer to a wire rack.
8. Make the chocolate glaze:
- If using chocolate candy melts, melt them according to the package instructions. Add a bit of oil to them and mix it in really well to create a texture and consistency that’s a little easier to work with.
- If using chocolate chips, melt the chocolate chips and oil together in 20-second intervals, stirring after each, until smooth. If needed, stir in a splash of milk to thin the glaze to your desired consistency.
9. Decorate: Dip the top of each donut into the chocolate glaze, letting any excess drip off. While the glaze is still wet, sprinkle with your favorite Halloween sprinkles—orange, black, purple, or a fun mix of all three. Let the glaze set for about 10 minutes, or pop the donuts in the fridge to speed things up.
Pro Tips for the Best Easy Halloween Donuts
- Use a piping bag to fill the pan cleanly—it makes the donuts round and even.
- Don’t skip the cooling step before glazing! If the donuts are still warm, the glaze will melt right off.
- Customize your sprinkles to match your party theme! Orange and black are classic, but candy eyes or gold stars could make these look extra festive.
- Make a half (or double) batch: These go fast. If you’re serving a crowd or doing a fun Halloween event, you might need more. If you don’t need a ton (This recipe makes about 4 dozen mini donuts, but they are rather small), then you can make a half batch. The hardest part about halving this recipe is the 1 egg, but I’ve done it before. You can estimate about half the white and half the yolk. It doesn’t have to be perfect for this recipe.
FAQs
Can I make these in a regular-sized donut pan?
Yes! Just increase the baking time to about 10-12 minutes. Keep an eye on them and check for doneness with a light press or a toothpick.
What if I don’t have pumpkin pie spice?
No problem! You can make your own using this blend: ¾ tsp cinnamon, ¼ tsp ginger, ⅛ tsp nutmeg, and a pinch of cloves.
Can I make these ahead of time?
Yes! Bake the donuts a day ahead and store them in an airtight container. Wait to glaze and decorate them until the day you plan to serve for the best look and texture.
Are these donuts freezer-friendly?
You can freeze the baked (unglazed) donuts for up to 2 months. Thaw them at room temperature, then glaze and decorate before serving.
Can kids help with this recipe?
Definitely! Kids love decorating these mini donuts with sprinkles. The baking part is easy and quick, making it a great recipe for little helpers.
How many donuts does this recipe make?
When making mini donuts, it makes quite a few! I have really mini donut pans and mid-sized small donut pans. This recipe made 4 dozen of the mini donuts. If you’re concerned about having too many, you can either bake them all and freeze half for a rainy day, or you can cut the recipe in half. It’s a little tricky to divide one egg in half, but you can eye-ball it.
These Easy Pumpkin Spice Halloween Donuts are the kind of festive treat that’s simple enough to make on a whim but cute enough to bring to any Halloween party. They’re warm, soft, and pumpkin-spiced with a chocolate glaze that pulls it all together. Whether you’re planning a spooky breakfast or looking for Halloween doughnuts ideas for your next gathering, this recipe is a total crowd-pleaser.
Mini Pumpkin Spice Halloween Donuts
Ingredients
Mini Pumpkin Spice Donuts
- 1 3/4 cups flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/2 tsp pumpkin pie spice
- 1/2 cup granulated sugar
- 1/2 cup pumpkin puree not pumpkin pie filling
- 1/4 cup milk
- 1/4 cup plain Greek yogurt
- 1 egg
- 1 tsp vanilla
- 1/4 cup neural oil or melted butter
Chocolate Glaze and Decorations
- 1 cup dark chocolate candy melts or semiwseet chips
- 2-3 tsp coconut oil or other neutral oil
- 1-2 tsp milk only if using chocolate chips and not candy melts
- Halloween sprinkles orange, black, purple or whatever color you like
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a mini donut pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
- In another bowl, whisk together the sugar, pumpkin purée, milk, yogurt, egg, vanilla, and melted butter/oil until smooth.
- Add the wet ingredients to the dry ingredients and stir until just combined—don’t overmix.
- Put pumpkin donut batter in a piping bag with no tip (or a plain round tip) and pipe the batter into the donut pan, filling each cavity about 3/4 full. Alternatively, you can spoon the batter in, but it gets pretty tricky with mini donuts.
- Bake for 8–10 minutes, or until the donuts spring back when lightly touched and a toothpick comes out clean.
- Let cool for a few minutes in the pan, then transfer to a wire rack. After mini donuts have cooled completely, start on the chocolate glaze.
- If using chocolate candy melts, melt them according to the package instructions. Add a bit of oil to them and mix it in really well to create a texture and consistency that’s a little easier to work with.
- If using chocolate chips, melt the chocolate chips and oil together in 20-second intervals, stirring after each, until smooth. If needed, stir in a splash of milk to thin the glaze to your desired consistency.
- Dip the top of each donut into the chocolate glaze, letting any excess drip off.
- While the glaze is still wet, sprinkle with your favorite Halloween sprinkles
- Let the glaze set for about 10 minutes, or pop the donuts in the fridge to speed things up.
