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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)

Hi Gloria - We can't speak to what will happen to the donuts if you add more flour to get a better consistency for cutting. Let us know if you have any success!

December 7, 2012 | Registered CommenterBlue Eyed Bakers

I just made these today and they were fabulous!! I did make a few changes to make them a little healthier by using egg beaters and applesauce instead of oil. I don't have a donut pan, so I made muffins instead. I cooked them about 18 mins. They turned out amazing! Oh, if you do make muffins though, spray or grease your pan instead of using baking cups like I did. They stuck to the cup and ripped off some of the yumminess. Anyways, thanks for a great recipe and I will be using this all the time!

January 16, 2013 | Unregistered CommenterMisty

Wow. Made these last night, after dinner. They are gone this morning. So fantastic!

September 27, 2013 | Unregistered Commenterkellyj

These are amazing! I had to buy a mini donut pan especially and Im so glad I did! Fabulous recipe, what a danger to my waist they are though!

September 27, 2013 | Unregistered CommenterJayne


Would you mind telling me the weight of the 1 3/4 cups of all-purpose flour in oz./gr.? I just want to make this donuts and I want it to be really perfect.

Thanks for sharing.

October 14, 2013 | Unregistered CommenterHeidi

This recipe is SO AMAZING! They taste like real donuts ... not just like muffins with a hole through the center.
My sister and I made these with Gluten Free Flour and they were wonderful. We didn't have any Allspice so we just put 2.5 teaspoons of Pumpkin Spice and left out the other additions of cinnamon, nutmeg, and cloves. (Although we added plenty of cinnamon in the coating).
I would recommend these to anyone (and I have already shared this with several friends)!

October 26, 2013 | Unregistered CommenterAnnie Eckert

I just made these!! Soooo delicious!! I was able to get 36 mini donuts out of this recipe! I even overfilled the donut pan! Thanks for this recipe, my 3 year old picky eater loves them!

January 27, 2014 | Unregistered CommenterMelissa

What if I don't have a donut pan? Is there another way to make these?

September 23, 2014 | Unregistered CommenterNichole

I made these gluten free buy using equal amounts of gluten free flour blend with xanthan gum included, and they turned out great. Thank you.

October 17, 2014 | Unregistered CommenterS Wong

I've tried many recipes for pumpkin donuts and this is the best by far! I made a light glaze for the tops with a mix of maple syrup and butter and then did a quick dip in the sugar mix. Since they are so much lower in sugar than any others I've made, I felt justified to add the glaze. These are a huge hit with my family!

November 4, 2014 | Unregistered CommenterSara

This is a very nice article I must have to say. Thank you very much for the above information.

January 5, 2015 | Unregistered CommenterMark

Good article with such a nice information, Moreover i have bookmarked this webpage. Thank you.

January 5, 2015 | Unregistered

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