last updated on May 2, 2024
Ok hello friends I cannot wait for you to try these pumpkin spice donuts! They are mini, soft, and have the perfect amount of pumpkin spice. Then we dip each donut in butter, cinnamon, and sugar to finish it all off!
One of my favorite thing about these donuts is that they are easyyy to make. We mix the wet ingredients, then add the dry, pipe into a donut pan, then bake in the oven. Baking these donuts, instead of frying them, makes the whole process so much easier and makes them healthier too! We are using a mini donut pan for these, and I’ll link my favorite one here. If you don’t have a donut pan, just use a muffin tin and make muffins instead!
ingredients needed for pumpkin spice donuts
- 1 1/4 cups flour (162 grams)
- 1 tbsp baking powder
- 2 tsp pumpkin pie spice
- 1/4 tsp salt
- 1/2 cup pumpkin puree
- 1/2 cup brown sugar
- 1/3 cup milk (any type)
- 1/3 cup + 1/4 cup, divided butter (or oil if vegan)
- cinnamon + sugar
how to make pumpkin spice donuts
- Start by preheating your oven. These donuts come together quickly so you’ll want to get the oven heating up!
- Next combine the dry ingredients in a small bowl. You’ll add the flour, baking powder, pumpkin pie spice, and salt. Mix until combined.
- Now mix together the wet ingredients. Add the pumpkin puree, brown sugar, milk, and butter and whisk until smooth.
- Then add the dry ingredients into the bowl of wet ingredients. Mix until just combined, but make sure the mixture is fully mixed ie no huge chunks of flour.
- Transfer the mixture to a piping bag (or ziploc bag) and pipe into a greased mini donut pan or muffin tin.
- Bake until the donuts bounce back or until a toothpick comes out clean. Remove the donuts from the pan.
- Dip each donut in melted butter, then in a cinnamon sugar mixture until coated all over.
- Enjoy your hot, fresh donuts!
other recipes you will love
- whipped pumpkin honey butter
- pumpkin snickerdoodles
- apple blondie cheesecake bars
- pumpkin bread with brown butter streusel
pumpkin spice donuts
ingredients
- 1 1/4 cups flour 162 grams
- 1 tbsp baking powder
- 2 tsp pumpkin pie spice
- 1/4 tsp salt
- 1/2 cup pumpkin puree
- 1/2 cup brown sugar
- 1/3 cup milk
- 1/3 cup butter softened
- 1/4 cup butter melted (for dipping!)
- 1/4 cup cinnamon sugar (3 tbsp sugar + 2 tsp cinnamon)
instructions
- Preheat the oven to 350 F. In a small bowl combine the dry ingredients — flour, baking powder, pumpkin pie spice. Mix until combined.
- In a large bowl combine the wet ingredients — pumpkin puree, brown sugar, milk, 1/3 cup butter. Add the dry ingredients to the bowl of wet ingredients and mix until just combined. Don't over-mix here, but also don't under-mix (we don't want huge pockets of flour in the batter).
- Transfer the batter to a piping bag or ziploc bag with the corner cut. Pipe the batter into a greased mini donut pan (or muffin pan), filling each until its 3/4 full.
- Transfer to the oven and bake for 12-15 minutes, until donuts bounce back when you touch the top or until a toothpick comes out clean. Remove the donuts from the pan and onto a cooling rack.
- Add 1/4 cup melted butter to a shallow bowl. Add cinnamon sugar to a separate shallow bowl. Working one at a time, dip each donut in butter until fully coated, then transfer to the cinnamon sugar bowl and move it around until fully coated. Enjoy!!
Notes
Keep any extra donuts in a sealed container. Donuts will stay fresh for 3-4 days.
Made these today! Simply amazing!!! I was wondering if it works just as well with melted butter vice softened butter in the batter portion (in case I wake up one morning and want them now!)
hi! yes melted butter in the batter will work just fine! and so glad you enjoyed these!!
Can we use almond milk?
yes! any type of milk will work.
SO SO GOOD! Shocked at how easy these were to make, Thank you!!
YAY so glad you loved these!!
hi , i would like to make this a little ahead , can i freeze the donuts ? or make the preparation 2 days ahaed and keep it in the fridge ?
thank you
K
hi, if you are only making them a few days ahead of time, i would just keep them in the fridge! if it will be longer than 3-4 days, you can keep them in the freezer.
these were literally incredible and also the easiest recipe i’ve ever made in my life. you are an actual genius; thank you so much for this recipe!
YAY that makes me so happy!! so glad you loved these!
I made these without butter and used 1/4 c almond flour + 1 c all purpose flour. I skipped the butter by accident, and went back and made ’em again with butter (in batter). I thought they were just as good without butter. This recipe only made 6 – 3″donuts for me, I made them three times to use a full can of pumpkin. Great recipe will use again and again.
yay so glad you enjoyed these!!!
If I freeze these, how do I get them back to how they are before?
hi! i would let them thaw on the counter until they are room temp
My coworker made these and it absolutely blew my socks off. Fantastic
YAY so glad you loved these!! and what a nice co-worker you have!
Oh my goodness these are incredible!!! Super simple and absolutely delicious!
so glad you loved these!!!