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Petite Pumpkin Spice Donuts

Muffins, please accept our apologies in advance.

We did something bad.

You're going to hate us.  You're going to rue the day you stumbled upon this little corner of the blogging universe.  Rue the day cupcakes!

So we're going to try to make this a little easier on you.  Because we love and adore you little darlings and don't want you to hate us forever and ever.

First, go put on your comfy pants.  Yes those ones. 

The ones that your boyfriend/husband/girlfriend/wife/sister/brother/mailman hate, but you love because they allow you to eat cookies/cupcakes/scones/muffins/DONUTS without that terrible tightening waist band feeling.

You've got them on?  K good.

Second, make these pumpkin spice donuts.  We made them extra teeny tiny so you wouldn't feel bad when you have more than one.  Or like...eight.

We know, we're sorry.  Bad.  Bad bakers.

And by bad we of course mean shut the front door good.

Glad you have those pants on now huh?

Petite Pumpkin Spice Donuts
Makes 24 mini donuts

Print Recipe

For Donuts:
1 3/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/8 teaspoons ground cloves
1/3 cup vegetable oil
1/2 cup brown sugar
1 egg
1 1/2 teaspoon vanilla extract
3/4 cup canned pumpkin
1/2 cup milk

For Coating:
1/2 cup butter, melted
2/3 cup sugar
1-2 tablespoons cinnamon (more if you're a cinnamon lover)

Preheat oven 350 F.  Butter a mini donut pan and set aside.

In a bowl, mix flour, baking powder, salt and spices together and set aside.

In a large bowl (or the bowl of an electric mixer fitted with the paddle attachment) whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until combined. Slowly add the dry ingredients into the mixture and stir until just combined, careful not to over mix.

Using a pastry bag or a steady hand and a spoon, fill each donut cup with the batter.  The donut cups should be fairly full, but not overflowing. Bake for 8-9 minutes, until donuts spring back when gently pressed (if you're using a larger donut pan, allow them to bake for 12-15 minutes).  Turn donuts out onto a wire rack and allow to cool for a few minutes.

While the donuts are cooling, melt butter in one bowl and combine the sugar and cinnamon in another.  When donuts are still hot (but not too hot to touch), quickly dip each donut in melted butter, then coat in the cinnamon-sugar mixture.  Serve immediately.

*Note: If you're not going to serve the donuts immediately, you can bake them up to a day in advance and store them in an airtight container.  Do not coat them in the butter/cinnamon-sugar mixture until just before serving or they may get soggy.

You can also adapt this recipe for mini muffins.  Just bake muffins for 10-12 minutes then follow the same procedure for coating.

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Reader Comments (92)

We really went nuts with this awesome goodness recipe! I am making them again for the third time for our camping trip next week! My kids eat them for breakfast now. Thank you for sharing this recipe. I am forever grateful.

October 4, 2011 | Unregistered CommenterMonette

I just tried making these and kept coming out doughy, even though i rebaked them for longer! I did try to make them as mini muffins since I don't have a mini donut pan- was that the problem? Or did was I just too anxious to eat them and didn't cook them all the way? Other than the underbaked problem, they are delicious!

October 6, 2011 | Unregistered Commenteralisha

Hey Alisha - we're sorry the muffins were under baked. We've made them a bunch of times as mini muffins and they always turn out after about 12 minutes in the oven. We fill the mini muffin cups with a 2 tablespoon scoop. They are fairly spft muffins because of the pumpkin, so maybe your thinking they're doughy is what we're aiming for! Hope this helps!

October 6, 2011 | Registered CommenterBlue Eyed Bakers

Just tried these - I think one of the other reviewers was right - 3 tablespoons of cinnamon for the coating is too much. Mine came out dark brown after dipping vs. the white sugary coating pictured, and I felt like the flavor of the coating was disconnected from the pumpkin doughnut (which was delicious, by the way, and I even used white whole wheat flour instead of all purpose). Not sure if it was the abundance of cinnamon in the coating or not, but I was thinking these would taste better with a glaze.

October 6, 2011 | Unregistered CommenterMelissa

Hi Melissa - We must admit we're sort of cinnamon lovers! We've adjusted the cinnamon amount and would just say to err on the side of less if you're not as fanatic about it as we are. We've done these as muffins before with a simple maple glaze and they are fabulous - great idea!

October 6, 2011 | Registered CommenterBlue Eyed Bakers

Just made these....they are so yummy!!!! Thank you for sharing this recipe!!! I think I'll go eat some more...good thing it only makes 24 because I think I will eat them all!!! Ha-Ha!!!

October 7, 2011 | Unregistered CommenterMeredith

delicious !!!

October 8, 2011 | Unregistered Commentershapla Amin

Hey there!

I'm really excited to make a batch of these for a birthday, but was wondering what adjustments I should make if I wanted to make these as donut HOLES (I'm also not really in the mood to invest in a mini doughnut tin I'll use once).

p.s. HUGE HUGE FAN. I love that every recipe has a little quirk.

October 10, 2011 | Unregistered CommenterRennie

These sound SO yummy!! Thanks for sharing, definitely putting it on my recipe list :)
Also, just letting you know I featured your donuts on my blog last night, feel free to come check it out!

October 10, 2011 | Unregistered CommenterLindsay

Rennie - Unfortunately this recipe isn't suitable for donut holes - we think those are usually fried, not baked, and this isn't a fried donut recipe. What we can suggest is making them as mini muffins - they'd be about the same size as donut holes.

October 10, 2011 | Registered CommenterBlue Eyed Bakers

I just got done making a batch of these. They are really good. I used mini muffin pans because I do not yet own donut pans, I have to get some though, seeing so many good donut recipes out there! Only thing I noticed is my donuts came out a bit more orange than yours did, maybe just a variation in the pumpkin? They still taste wonderful! I dipped mine in powdered sugar instead of granulated sugar, might even try the powdered sugar with cinnamon. The first one I ate didn't even have any coating on it and it was still super yummy! I just ate 7 of them, but mine are smaller I got 36 donut holes instead of 24, so that justifies how many I ate (so far) right?

Only thing I did different was substitute pumpkin pie spice for a few of the spices, since I had that on hand and it was the same spices in the pumpkin pie spice you called for, except the cloves so I added that spice.

October 13, 2011 | Unregistered CommenterTina

Wow, these doughnuts were delicious. I can't stop thinking about them. Thanks for the great recipe!

(I blogged about them here:

October 17, 2011 | Unregistered Commenterkim

Can you please send me about 9 of those babies? Lol. I think I'll try to make these into muffins this week.

October 25, 2011 | Unregistered CommenterElena

You were not kidding about the comfy pants! I made them as mini muffins and they are best thing to come out of my oven! Thank you for sharing!!!!

November 16, 2011 | Unregistered CommenterMary

Now I need a mini doughnut pan!

December 16, 2011 | Unregistered Commentervjshunk1

I made these tonight - mindblowingly, my little town's kitchen shop had a donut pan. my first batch was overfilled so for me, filling them about half way yielded the best donut shape. I didnt have allspice or cloves but still thought they were flavorful and the pumpkin came through nicely without being to pumpkinny. The texture is nice and with the sugar on them, they are gorgeous. Ive got to find a way to deal with the butter part - maybe load some butter into a sprayer and try that because - Dear God! but they tasted good and its my first donuts so I am happy! thanks to the evil bakers for the recipe! :-)

February 10, 2012 | Unregistered Commenterchickory

If you subbed unsweetened applesauce for the oil these would totally be not "all that bad" as far as baked goods to. Sprinkle the cinnamon/sugar on prior to baking and you're a touch better off for leaving out the butter. Overall, though, I'd totally feel ok w/ my kids having these for breakfast on a Saturday morning. The pumpkin is amazing for their little bodies!

February 24, 2012 | Unregistered CommenterTricia

Found these via Pinterest. And they are sooo yummy! They received my toddler's "Num Num!" seal of approval. Thanks for sharing this great recipe! :o)

April 30, 2012 | Unregistered CommenterEmily

Made these today. I used a big-donut donut pan. I have only tried one (the others are cooling) and find the butter to be a bit much (heavy, too buttery tasting). I think I will skip to powdered sugar/cinnamon mix as one poster posted.

I also used pumpkin pie filling instead of straight pumpkin. If you do this, use less of the nutmeg, cinnamon, all spice in the recipe as mine are a bit heavy on spice and less pumpkin tasting.

June 17, 2012 | Unregistered CommenterLT

I made these this morning and they were incredible! I cut the butter back to 3/4 for the dipping so I felt 25% less guilty about eating them. Thanks for the recipe!!!!!

June 24, 2012 | Unregistered CommenterCathy

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