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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)

Loved this recipe and can't wait to try it with some apples from the orchard! Thank you so much for sharing!!!

September 11, 2012 | Unregistered CommenterCameo

These look really great, but in the event that the family doesn't like pumpkin, is there something else that can be substituted for the pumpkin, so as not to change the texture etc. of teh finished product?

September 12, 2012 | Unregistered CommenterBobbie

I made these yesterday (delicious) and put what we didn't eat in a tupperware for this morning. When I opened it there was a sugary liquid on the bottom of the tupperware and the bottom of the doughnuts seemed a but moist. I looked through all of the comments and this doesn't seem to have been a problem with anyone else, but I was wondering what on earth you think I did to cause that or if it's ever happened to you.

Thanks! - Sarah

September 19, 2012 | Unregistered CommenterSarah

Love them!

September 19, 2012 | Unregistered CommenterLilly

Love this recipe! I made these as dessert for dinner last night and they turned out perfect! Thank you! :)

September 21, 2012 | Unregistered CommenterLeanna

Found this on pinterest and made them for my family this morrning!! YUMMY! Thanks for a great baked donut recipe!!

October 2, 2012 | Unregistered CommenterSara

These are amazing came here via pintrest! Worth a try made cupcakes.... I headed all your warnings and iv still eaten too many! Going to lie on the sofa now and rest my tummy! Devine! Char UK

October 4, 2012 | Unregistered CommenterChar

So glad I put on my comfy pants before making these. I subbed barley flour (same amount as called for) and added just shy of 1 Tbsp of gluten to the dry mixture and I used rich's whip instead of milk... The deliciousness can not be put into words. All I knew was - MUST eat more!

I made big(?) donuts and got 11 out of the batch. I refuse to respond to any line of questioning regarding the whereabouts of the vast majority of the donuts. :-) thank you!!!

October 14, 2012 | Unregistered CommenterLorelai

hummm I even try and I hate you already ;) thank you so much for this I will try for sure this week :)

October 14, 2012 | Unregistered CommenterNatem

I was wondering if I could possibly make these ahead, bake and then freeze them. I would "frost" them after they have dethawed. I am thinking ahead for the holidays when I have a house full of guests!!! Any help would be appreciated.

October 16, 2012 | Unregistered Commenternancy

Hi Nancy - we're not sure how this would work but can't really think of any reason why it wouldn't! We've tried the same with some similar muffins and had success. Let us know how it goes!

October 16, 2012 | Registered CommenterBlue Eyed Bakers

This is a new family favorite! i have the really mini donut pan and these are an easy poppable snack! i also throw some powdered sugar on them if i don't serve them right away. Thank you for this recipe!

October 24, 2012 | Unregistered CommenterHannah

I added 1/4 c additional flour and baked these in my BabyCakes baker for about 5 minutes. Perfection!! Cake pop, donut hole, whatever you want to call it, these are a hit!

October 30, 2012 | Unregistered CommenterJenni

The grandchildren loved these. A plastic baggie with the corner clipped off worked well to pipe into mini -doughnut pans. I omitted the butter :( to cut calories and they were still amazing.

October 31, 2012 | Unregistered CommenterAngela

OMG, those were the best donuts ever! We thought they were even better than Dunkin Dounts Pumkin Spice Donuts. I made the regular size instead of the mini's. My husband loves them and they are better for him since they aren't fried. Thank you so much for the recipe!

November 2, 2012 | Unregistered CommenterSharon

Oh my goodness, these look amazing, I can feel my waistband expanding already!

November 14, 2012 | Unregistered CommenterJen

Has anyone tried to make these with fresh pumpkin as opposed to canned? Would they turn out the same??

November 18, 2012 | Unregistered CommenterJill

I, like Christina, made mini muffins and they were not as attractive as the donuts. I also agree with her that I think the measure of 3 tablespoons of cinnamon was possibly a typo and should have been 3 teaspoons. They looked dark brown because of too much cinnamon and were too spicy. I have made note of the changes I would like to make next time and perhaps I will like them better. My husband suggested that I spread cream cheese frosting on them instead of the sugar and cinnamon. I think I may take him up on that.

November 18, 2012 | Unregistered CommenterLeslely

I made these and they were wonderful! I am a novice in the kitchen so don't be afraid to give them a try if you are too!

November 23, 2012 | Unregistered CommenterLacee Monk

I don't have a donut pan but would love to try these. Can I make the recipe as written adding more flour and roll them and cut with a donut cutter then bake like regular baked donuts?

December 5, 2012 | Unregistered CommenterGloria

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