Description
Delight in these moist and flavorful pumpkin spice donuts, perfectly spiced with pumpkin pie seasoning and coated in a buttery cinnamon sugar glaze. Baked to golden perfection, these mini treats offer a cozy autumn taste that’s ideal for breakfast or dessert.
Ingredients
Scale
Dry Ingredients
- 1 1/4 cups flour (162 grams)
- 1 tbsp baking powder
- 2 tsp pumpkin pie spice
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup pumpkin puree
- 1/2 cup brown sugar
- 1/3 cup milk
- 1/3 cup butter, softened
Coating
- 1/4 cup butter, melted (for dipping)
- 1/4 cup cinnamon sugar (3 tbsp sugar + 2 tsp cinnamon)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the donuts.
- Mix Dry Ingredients: In a small bowl, combine the flour, baking powder, pumpkin pie spice, and salt. Stir until evenly mixed.
- Combine Wet Ingredients: In a large bowl, mix together the pumpkin puree, brown sugar, milk, and softened butter until well blended.
- Combine Wet and Dry: Add the dry ingredients to the wet ingredients and gently mix until just combined. Avoid over-mixing to prevent tough donuts, but ensure no flour pockets remain.
- Fill Donut Pan: Transfer the batter into a piping bag or a zip-top bag with the corner cut off. Pipe the batter into a greased mini donut pan, filling each mold about 3/4 full.
- Bake: Place the pan in the oven and bake for 12 to 15 minutes. The donuts are done when they bounce back to the touch or a toothpick inserted comes out clean.
- Cool Donuts: Remove the donuts from the pan and cool them on a wire rack before glazing.
- Prepare Coating: Pour the melted butter into a shallow bowl and cinnamon sugar in a separate shallow bowl.
- Glaze Donuts: Dip each donut in the melted butter completely, then roll it in the cinnamon sugar until fully coated.
- Serve and Enjoy: Enjoy these freshly glazed pumpkin spice donuts warm or at room temperature.
Notes
- Store leftover donuts in a sealed container to keep them fresh for 3-4 days.
- For best results, consume the donuts within a couple of days as they are best enjoyed fresh.
- You can substitute milk with any plant-based milk for a dairy-free option.
- If you don’t have a mini donut pan, a muffin pan can be used as an alternative, though the shape and baking time may vary slightly.
Nutrition
- Serving Size: 1 mini donut
- Calories: 130
- Sugar: 9g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
