Mini Pumpkin Cinnamon Sugar Donuts
These soft and fluffy mini pumpkin cinnamon sugar donuts are baked, not fried, and tossed in a cozy cinnamon sugar coating. Made with real pumpkin puree and warm spices, they’re the perfect fall treat for breakfast, brunch, or snacking.
Ingredients
Mini Pumpkin Donuts
- 1 3/4 cup flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/2 tsp pumpkin pi spice or a mix of nutmeg, ginger and cloves
- 1/2 cup granulated sugar
- 1/2 cup canned pumpkin puree not pumpkin pie filling
- 1/4 cup plain Greek yogurt
- 1/4 cup milk or dairy-free milk
- 1 egg
- 1 tsp vanilla
- 1/4 cup neutral oil or melted butter
Cinnamon Sugar Topping
- 3 Tbsp melted butter approximately
- 1/2 cup granulated sugar approximately
- 2 tsp cinnamon approximately, adjust for your preferences
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.
- While the donuts are still slightly warm, brush them with melted butter and immediately roll (or sprinkle) them in the cinnamon sugar mixture. For best results, do this one donut at a time so the sugar sticks well.