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Mini Pumpkin Donuts are perfect bite size baked donuts that are soft, tender and incredibly delicious. A quick recipe that is easy to whip up and make. These little bites are the perfect treat, snack or breakfast.
This recipe is a simple one bowl recipe that bakes up quick in a mini donut maker. These donuts are perfect little treats or snacks for the kids. They absolutely love them! Along with these Mini Chocolate Donuts, French Toast Mini Donuts, Baked Pumpkin Donuts and Baked Chocolate Sour Cream Donuts.
This post was originally posted on 12/5/2016 and updated on 10/15/2021.
Mini Pumpkin Donuts Recipe Ingredients
- Whole Wheat Flour
- Baking Soda
- Baking Powder
- Salted Butter
- Pure Vanilla Extract
- Pumpkin Puree
- Whole Wheat Flour: All purpose flour or white whole wheat flour can be used as well.
- Cinnamon: If you like a more spiced donut, substitute with pumpkin pie spice or add a little nutmeg and cloves with the cinnamon.
- Salted Butter: Unsalted butter can be used, but I recommend adding an extra ¼ teaspoon of salt to the batter. You can also use canola oil or melted coconut oil.
- Milk: Any type of milk can be used in these donuts. I like to use 2% or whole cows milk.
- Pumpkin: For this recipe you want to use 100% pure pumpkin puree not pumpkin pie filling. Pumpkin Pie Filling is already blended with a sweetener and spices.
How to Make Mini Pumpkin Donuts
- First, in a large mixing combine the whole wheat flour, sugar, cinnamon, baking soda, baking powder, and salt. After that, make a well in the middle of the bowl.
- Next, add beaten eggs, melted butter, vanilla extract, milk and pumpkin into the well.
- Stir everything together just until it is all evenly combined.
- Then, add the batter to a piping bag or zip top bag and cut about ½ inch of the corner off.
- Pipe the batter into the mini donut maker.
- Bake for about 3 minutes. Each donut maker will be different, follow the directions for your donut maker.
- Remove donuts and place on wire rack to cool completely.
How to Make Mini Donuts without a Donut Maker
Don't fret, these donuts can still be made if you don't have a little mini donut maker. First, you can use mini donut pans and bake them in the oven for 8-10 minutes at 350°F.
Second, you can make your own donut pan using a muffin pan. Simply put a ball of aluminum foil in the middle of greased muffin cups and pipe or spoon the batter around the ball. Bake at 350°F for 8-10 minutes.
Lastly, you can use mini muffin pans and make them into donut holes. Scoop the batter into greased mini muffin pans and bake at 350°F for 10-12 minutes. All these ways create the same pumpkin deliciousness.
How to Store Mini Pumpkin Donuts
Storing: Store cooled donuts in an air tight container or zip top bag on the counter at room temperature up to 4 days. However, I doubt there will be any left that long.
Freezing: These donuts freeze great! Make a double batch and freeze them to have them on hand for quick snacks, breakfast, treats or to pack in the kids lunches. Place cooled donuts in a freezer safe air tight container or zip top bag between layers of wax paper then, label, date and freeze for up to 4 months.
Thawing: Let the donuts sit on the counter for a few hours until ready to enjoy. I like to place the frozen donuts in the kids lunches. By the time lunch comes around they are thawed and ready to eat.
Tips for Mini Donuts
- Always fluff your flour before measuring, then spoon it into the measuring cup and level it off. This helps create soft and fluffy donuts rather than dense ones.
- Be careful not to over mix the batter. It can also create dense and tough donuts instead of soft and fluffy.
- Using a piping bag or zip top bag is a much cleaner and easier way to fill the mini donut maker. Fold the top of the bag over and add the batter to the bag. Squeeze the batter down to one corner of the bag, then snip the corner of the bag, twist the top and pipe the batter into donut maker.
- If you like, you can add a cinnamon sugar topping by brushing the tops of the donuts with melted butter and then dipping them into cinnamon sugar.
Other Pumpkin Recipes:
- Pumpkin Cream Cheese Muffins
- Whole Wheat Pumpkin Pancakes
- Easy Pumpkin Bread
- White Chocolate Chip Pumpkin Cookies
- Pumpkin Bars with Cream Cheese Frosting
- Homemade Pumpkin Pie
- Pumpkin Cupcakes with Cinnamon Frosting
- Frosted Pumpkin Drop Cookies
- Pumpkin Chocolate Chip Scones
- Fresh Cranberry Pumpkin Bread
- Pumpkin Zucchini Muffins
- Soft Pumpkin Chocolate Chip Cookies
- Pumpkin Pie Bundt Cake
Mini Pumpkin Donuts
- 1 cup whole wheat flour
- ⅓ cup sugar
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg, beaten
- ½ cup milk
- ¼ cup salted butter, melted
- ½ teaspoon pure vanilla extract
- ½ cup pumpkin puree
- In a large mixing bowl combine, wheat flour, sugar cinnamon, baking powder, baking soda, and salt.
- Make a well in the middle of the bowl.
- Add beaten egg, milk, melted butter, vanilla extract and pumpkin puree.
- Stir together until just until fully combined well.
- Add batter to a piping bag or zip top bag and snip the corner.
- Pipe the batter into the donut maker. (My donut maker uses about 1 tablespoon of batter.)
- Cook the donuts following your donut maker instructions. (My takes about 3 minutes.)
- Remove donuts and cool completely before storing.
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