It’s fall, the pumpkin patches are full, and these tiny baby Baked Mini Pumpkin Donuts are the perfect on-the-go breakfast for a crisp, autumn day.
Even if you live in Florida and crisp days are just a memory, these donuts are the best. But I remember the fall in Quebec, and nothing complements a chill in the air like a warm oven.
Baked donuts are a much healthier alternative to the fried ones, and I like the mini donuts for portion control. Besides, bite sized treats just seem to taste better. I use a mini donut pan, but if you don’t have one you can use a muffin pan. They might be shaped a little differently but they’ll taste just as good.
These Baked Mini Pumpkin Donuts almost taste more like a muffin. They have a pleasing, moist texture and delightful pumpkin flavor. I sprinkle cinnamon sugar on top for a sweeter taste, or they can be dipped or glazed with your favorite—vanilla, cinnamon, or chocolate.
By the way, make sure you use pumpkin puree and not pumpkin pie filling when making these donuts.
Enjoy the fall with these Baked Mini Pumpkin Donut treats!
- 1 ¾ cups whole wheat pastry flour (or all-purpose flour)
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ½ cup coconut oil or canola oil
- 2 eggs
- ¾ cup brown sugar
- 1 cup pumpkin purees (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- Preheat oven to 350°F. Spray mini donut tin with non-stick spray and set aside.
- In a large mixing bowl, combine, flour, baking powder, salt, pumpkin spice, cinnamon, and nutmeg. Set aside.
- In the bowl of a stand mixer, beat the eggs with the sugar until light and pale in color. Stir in the coconut oil or canola oil, pumpkin puree, and vanilla extract.
- Stir the dry ingredients into the egg mixture, until just combined.
- With a small spoon, divide the batter among donut wells, about ¾ full.
- Bake for 13–15 minutes or until a toothpick inserted into the middle comes out clean.
- Cool on a wire rack.
- Make about 24–26.